Mango Halwa Recipe – Easy Indian Mango Jam for Summer Desserts

Last Updated on 4 months by Neha Deshmukh

Mango Halwa Recipe – Easy Indian Mango Jam for Summer Desserts

Hey everyone! If you’re anything like me, mango season is the best time of year. The sweet, fragrant aroma just fills the house and screams “dessert time!” I’ve been making this Mango Halwa for years – it’s a family favourite, and honestly, it’s so simple, you’ll wonder why you haven’t been making it all along. It’s like sunshine in a bowl, and perfect for those days when you want something sweet but don’t want to spend hours in the kitchen.

Why You’ll Love This Recipe

This Mango Halwa isn’t your typical, complicated Indian sweet. It’s incredibly easy to make, especially because we’re using the microwave! Yes, you read that right – no standing over a hot stove for ages. It’s quick, requires minimal ingredients, and delivers a burst of mango flavour that’s just irresistible. Plus, it’s a fantastic way to use up those perfectly ripe mangoes.

Ingredients

Here’s what you’ll need to whip up this delightful treat:

• 6 ripe mangoes
• 1 cup sugar

Ingredient Notes

Let’s talk ingredients for a sec, because getting these right makes all the difference!

• Mango Selection – Choosing the Right Variety: Honestly, any sweet, ripe mango will work beautifully. Alphonso mangoes are the gold standard, of course, if you can get your hands on them. But Kesar, Dasheri, or even good quality Tommy Atkins will do the trick. The key is ripe – they should be slightly soft to the touch and wonderfully fragrant.
• Sugar – Adjusting Sweetness to Your Preference: I use 1 cup of sugar for this recipe, but feel free to adjust it based on how sweet your mangoes are and your personal preference. Start with ¾ cup and taste as you go! You can always add more, but you can’t take it away.

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. First, wash your mangoes thoroughly. Then, gently squeeze the pulp out by hand. This is important – we want to avoid a blender because it can make the halwa a bit too smooth and lose that lovely, slightly textured consistency. Don’t worry about a few lumps, they’ll disappear as it cooks.
2. Now, combine the mango pulp and sugar in a microwave-safe glass bowl. Make sure you don’t fill the bowl more than halfway – it will bubble up as it cooks!
3. Pop it into the microwave on high for 5 minutes. Don’t cover it! Once the timer goes off, give it a really good stir with a spatula.
4. Repeat the microwaving process in 5-minute intervals, stirring well after each cycle. You’ll be doing this for about 24-25 minutes total. Keep an eye on it – you’ll notice it gradually thickening into a jam-like consistency. Remember, it will thicken even more as it cools, so don’t overcook it.
5. Once it’s reached that lovely, jammy texture, take it out of the microwave and let it cool completely. Then, transfer it to an airtight glass container.

Expert Tips

A few little things I’ve learned over the years to make this halwa perfect:

• Achieving the Perfect Halwa Consistency: The halwa should be thick enough to hold its shape, but still soft and slightly sticky. It’s a bit of a judgement call, but trust your instincts!
• Preventing Sticking During Microwaving: Stirring thoroughly after each interval is key to preventing the halwa from sticking to the bottom of the bowl. A good silicone spatula is your best friend here.

Variations

Want to get creative? Here are a few ideas:

• Vegan Mango Halwa: Simply substitute the sugar with maple syrup or agave nectar.
• Spice Level – Adding a Touch of Cardamom or Saffron: A pinch of cardamom powder or a few strands of saffron will add a beautiful aroma and flavour. My grandmother always added a tiny bit of cardamom – it’s divine!
• Festival Adaptations – Mango Halwa for Special Occasions: Garnish with chopped nuts like pistachios or almonds for a festive touch. It’s perfect for Diwali, Holi, or any celebration.

Serving Suggestions

This Mango Halwa is delicious on its own, but here are a few ways to serve it:

• Warm or cold – both are equally yummy!
• With a dollop of fresh cream or yogurt.
• As a filling for parfaits or pastries.
• Simply enjoy it straight from the bowl with a cup of chai!

Storage Instructions

Store the cooled Mango Halwa in an airtight glass container in the refrigerator. It will stay fresh for up to a week.

FAQs

Let’s answer some common questions:

• What type of mangoes work best for this halwa? Alphonso mangoes are ideal, but Kesar, Dasheri, or Tommy Atkins work well too, as long as they’re ripe and sweet.
• Can I make this halwa with frozen mango pulp? While fresh mangoes are best, you can use frozen pulp in a pinch. Just make sure to thaw it completely and drain any excess liquid before using.
• How do I know when the halwa is cooked to the right consistency? It should be thick enough to hold its shape, but still soft and slightly sticky. Remember it will thicken as it cools.
• Why is it important not to use a blender for the mango pulp? Blending can make the halwa too smooth. We want a little bit of texture!
• How long does mango halwa stay fresh in the refrigerator? Up to a week, stored in an airtight container.

Enjoy! I really hope you give this recipe a try. Let me know how it turns out in the comments below. Happy cooking!