Mango Halwa is one of the most cherished, alluring and delectable Indian sweet that is made with the freshness and sweetness of the mango pulp incorporated with a slurry of cornstarch, sugar and lots of nuts mixed together to form a jelly like structure and set in a plate to cool, then cut into desired shapes and served. Mango Halwa is very similar to a thick soft jelly or the Mamidi tandra available in the market. Made with fresh mango pulp gives a vibrant colour and sweetness to the halwa. Mango halwa is spongy, delicate and just melts into the mouth like a volcano of flavours. The cornstarch incorporated in the mango halwa gives a thick texture to the sweet and keeps it firm.
Mango is the king of all fruits and who doesn’t like this attractive, sweet and aromatic fruit. For most foodies in India, summer is synonymous with the arrival of mangoes and each state or region boasting of with different varieties of mangoes and their traditional delicacies to exhibit. Mango, green and raw or ripe mangoes have their way into any type of cuisine, originating with various types of sweet and savoury dishes to offer.
From the popular Mango pickle/ Avakkai pickles from Andhra to some mouth-watering luscious Aam ras or Mango shrikand in the western states of India is a delight to the entire sweet tooth enthusiast and each one of them being a gourmet’s treat. With the different varieties of mangoes available in India, comes some of the well-known trendy and famed dishes all prepared as seasonal delicacies. There are an extensive range of sweet, savory and spicy recipes using mangoes as the core ingredient.
Mango is a prime table wonder fruit and is relished by one and all during the season. However, during off season, most of us use mango pulp to replace the fresh fruit. Basically mango pulp is the processed fruit that is preserved and has an extended shelf life for two years. During the season, ripe matured mangoes are selected, washed, blanched, seeds and skin removed and sent to be pulped. Commercially mango pulp is used for making a variety of mango drinks, milk shakes, juices and beverages.
Indian mango pulp is a household name in most homes throughout the country. We get varied types of mango pulp such as Totapuri Mango pulp, Alphonso mango pulp etc. The unique blend of tang and zest contributes widely in making delectable dishes and provides the best of taste, aroma, nutrition and sheer indulgence that touches your heart and delights our palate. Mango Halwa is an ultimate delicacy which would be the best alternative for people who love to eat Mamidi Tandra or Aam Papad.
Mamidi tandra is a traditional Indian snack made of mango pulp mixed with concentrated sugar solution and sun dried in very thin layers. The mamidi tandra can be preserved for months making it popular during the off season of mangoes. But generally the store bought mamidi tandra becomes quite dry and unpleasant to eat, hence this Mango halwa will naturally substitute all these other varieties and highlights the dish enticing you to eat more. Halwa recipes In Indian cuisine, there are various variations of making delectable and scrumptious halwas.
Some popular Halwa recipes from the Indian cuisine are:
Bombay Karachi Halwa Almond Badam Halwa Bread Halwa Carrot Halwa Moong Daal Halwa Raisins Halwa Kishmish Ka Halwa Sooji Halwa Maida Halwa Ananas Sheera Pineapple Sooji Halwa Wheat Halwa
How to make Mango halwa:
- Mango pulp - 4 cups
- Almonds - ¼ cup
- Cardamom powder - ½ tsp
- Cashew nuts - ½ cup
- Corn starch - 1 cup
- Ghee - ½ cup
- Sugar - 4 cups
- Water - 1 cup
Heat ghee in a pan and once it melts, add mango pulp. Take another bowl and add corn starch with water and make a slurry. Heat up the mango pulp stirring continuously. Add cornstarch slurry and mix well. Keep stirring till it gets thickened.
Add sugar and ghee. Mix well till the mixture is thickened. This process may take around 45-50 minutes. Once it moves into a single mass and separates from the pan, add broken cashew nuts, almonds, cardamom powder. Keep mixing for another 10 minutes. Pour this mixture onto a greased tray with ghee and allow cooling for 2 to 3 hours and cut them into desired shapes.
In Bahraini cuisine, one of the most popular traditional desserts namely Halwa Showaiter, also known as Halwa Bahraini made like jelly/ halwa with cornstarch, saffron and various nut seems to be similar to this dish. However though the basic ingredients are the same, the texture, colour and the preparation method would slightly vary. Mango halwa is unique in taste, very appealing and delectable.
Do try this and am sure you will keep making it often. Watch and enjoy making this dish.