Mango Halwa recipe with step by step pictures, an easy and quick mango dessert made using mango puree corn flour and sugar as the main ingredients. I have already posted Mango sheera | mango kesari. This halwa is similar to the custard powder halwa or the karachi halwa. I wanted to try this for a long time but this time the Organic Alphonso mangoes which i got from Wild seed Singapore were too sweet, so i thought i will try this Mango halwa recipe. It turned out perfect and everyone at home loved the taste of the mango halwa.
This mango season don’t miss to try out the Collection of Mango recipes from Jeyashris kitchen. For my friends in Singapore, do order the Organic Alphonso mangoes from Wild seed- 81141178
Recipe Cusine: Indian Prep Time: 10 Minutes
Cook time: 20 Minutes Serves: 7-8 pieces
Author: Jeyashri Recipe Category: Dessert
Description: Mango Halwa recipe with step by step pictures, an easy and quick mango dessert made using mango puree corn flour and sugar as the main ingredients.
Mango puree 1 cup
Corn flour 1/4 cup
Sugar 1/2 cup
Water 1/4 cup
Cardamom powder a pinch (optional)
Almonds few (sliced)
Ghee 2 tblsp
Oil 3 tsp
Method :
- Take the mango puree from 2 small alphonso mangoes.
- In a wide bowl add the corn flour and add the water.
- Mix well without any lumps.
- Add the mango puree and sugar to this.
- Mix well without lumps.
- In a heavy bottomed pan add 1 tblsp ghee.
- Add the mango mixture to this.
- Mix well.
- Cook in medium low flame for 10 -15 minutes, stirring continuously.
- Meanwhile slice the almonds and keep it aside.
- Once the corn flour gets cooked the mixture will become glossy and slowly starts leaving the pan.
- Add the remaining 1 tblsp ghee in regular intervals.
- Add the sliced almonds and mix well.
- If adding cardamom powder add this now. I didn’t add as i want the mango flavour to be more dominant.
- Take a small portion of the halwa, cool it and roll it.
- If it rolls like a ball then it is the right consistency to switch off.
- If it is sticky then cook for 3-4 minutes more.
- Add the oil in the last stage and switch off the flame.
- Spread this in a greased tray.
- Allow this to cool for 2-3 hours.
- I kept in the refrigerator after 30 minutes.
- Cut them into pieces.
- Mango halwa is ready.
- Use sweet ripe mangoes for making Mango halwa.
- You can add ghee roasted cashew nuts also instead of almonds.
- Mango halwa stays good for 3-4 days in the refrigerator.
Method with step by step pictures :
- Take the mango puree from 2 small alphonso mangoes.
- In a wide bowl add the corn flour and add the water.
- Mix well without any lumps.
- Add the mango puree and sugar to this.
- Mix well without lumps.
- In a heavy bottomed pan add 1 tblsp ghee.
- Add the mango mixture to this.
- Mix well.
- Cook in medium low flame for 10 -15 minutes, stirring continuously.
- Meanwhile slice the almonds and keep it aside.
- Once the corn flour gets cooked the mixture will become glossy and slowly starts leaving the pan.
- Add the remaining 1 tblsp ghee in regular intervals.
- Add the sliced almonds and mix well.
- If adding cardamom powder add this now. I didn’t add as i want the mango flavour to be more dominant.
- Take a small portion of the halwa, cool it and roll it.
- If it rolls like a ball then it is the right consistency to switch off.
- If it is sticky then cook for 3-4 minutes more.
- Add the oil in the last stage and switch off the flame.
- Spread this in a greased tray.
- Allow this to cool for 2-3 hours.
- I kept in the refrigerator after 30 minutes.
- Cut them into pieces.
- Mango halwa is ready.
Notes:
- Use sweet ripe mangoes for making Mango halwa.
- You can add ghee roasted cashew nuts also instead of almonds.
- Mango halwa stays good for 3-4 days in the refrigerator.
