Mango Halwa — Traditional Pakistani Sweet

Mango Halwa — Traditional Pakistani Sweet

Quick recipe summary
Roast semolina in ghee, add mango pulp and milk, cook with sugar and cardamom until thick. 30 min. Serves 6.

Why this recipe works

Halwa is the Pakistani-Indian dessert idiom — semolina, ghee, sugar, milk, with various flavorings. Adding fresh mango to traditional sooji halwa creates a seasonal variant that's only possible in May–September.

What's great about this approach

  • Festive dessert — ideal for Eid
  • Make-ahead — reheats well
  • Crowd-pleaser
  • Naturally vegetarian

What to watch for

  • Use real ghee — vegetable oil ruins the flavor
  • Roast semolina patiently — golden brown is the goal
  • Cardamom is essential

At a glance

Prep Cook Servings Difficulty
10 min 25 min 6 Intermediate

Ingredients

  • 1/2 cup ghee (clarified butter)
  • 1 cup semolina (sooji/rava)
  • 1.5 cups ripe Chaunsa mango pulp
  • 1.5 cups warm milk
  • 3/4 cup sugar
  • 1 tsp ground cardamom
  • Pinch of saffron threads (optional)
  • Chopped almonds + pistachios for garnish

Best mango for this recipe: Nawabpuri Chaunsa or Mosami Chaunsa

Step-by-step instructions

  1. Heat ghee in a heavy-bottomed pan on medium heat.
  2. Add semolina. Roast, stirring constantly, until golden brown and fragrant — about 8–10 minutes.
  3. Add mango pulp. Stir vigorously (mixture will sputter).
  4. Add warm milk slowly while stirring. Mixture will thicken.
  5. Add sugar, cardamom, and saffron. Stir.
  6. Cook 8–10 more minutes, stirring frequently, until halwa pulls away from sides of pan.
  7. Garnish with chopped nuts. Serve warm.

Tips from our family kitchen

  • Use only ripe sweet mango — under-ripe makes flat halwa
  • Add a tablespoon of mango pulp at the end (uncooked) for fresh notes
  • Leftover halwa can be shaped into balls and served cold next day

Frequently asked questions

What's the difference between sooji halwa and mango halwa?

Mango halwa adds fresh mango pulp to the base sooji halwa, creating a seasonal fruit version.

Can I make it vegan?

Substitute ghee with coconut oil and milk with full-fat coconut milk. Texture is slightly different.

How long does mango halwa keep?

3 days refrigerated, reheats well. Best fresh.

Need fresh mangoes for this recipe?

Our 2026 harvest — hand-picked, naturally ripened, cold-chain shipped Pakistan-wide. Browse premium boxes

— The Malik family
1636/13-A, Pir Khursheed Colony, Multan, 66000, Pakistan

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