Goa is home to many varieties of mangoes. Among them, the Mankurad mango is the king of Goan mangoes. Another variety called Musrad(or Mussarat / Monserrate), which has a reddish-green skin, is especially used for making mango halwa. This traditional Goan sweet is known for its exceptional taste. Made with just a few ingredients and a very simple method, this delicious treat is easy to prepare at home.
Ingredients for Mango Halwa
- Musrad mango pulp – 4 cups (approximately 3 mangoes)
- Sugar – 3 cups
- Cardamom powder – ½ teaspoon
Method
- Peel the Musrad mangoes and grate the flesh to extract the pulp.
- Transfer the pulp to a pan and add the sugar.
- Cook the mixture over medium heat.
- Stir occasionally and continue cooking until the pulp thickens and combines well with the sugar. This usually takes about 30–40 minutes.
- As the halwa nears completion, its original yellowish orange colour will gradually turn into a slight reddish-orange shade.
- Once the halwa reaches the desired consistency, add the cardamom powder, mix well, and switch off the heat.
- Allow it to cool completely, then store it in a clean glass jar.
If refrigerated, this mango halwa can stay fresh for a month.
It can be served with chapatis and makes an excellent homemade spread for children. Compared to store-bought mango jam, this traditional homemade halwa has a much richer and more delicious flavour.
Note:
If you wish to prepare a larger batch, you can use 1 kg of mango pulp and 750 g of sugar. For a longer shelf life, and if you prefer a sweeter taste, you may increase the sugar quantity to 1 kg.
