Mango Mint Halva / Burfi Recipe

Mavinakayi (Green Mango) Halva with Mint and Ginger – A Unique Summer Sweet

This halva is a unique twist on traditional Indian sweets, made using mavinakayi, or raw green mangoes, instead of ripe ones. The tanginess of green mango pairs beautifully with the refreshing aroma of mint and the gentle heat from fresh ginger and pepper. It’s a balanced blend of sweet, sour, and spicy – a true summer delight!

Unlike most mango-based desserts that use ripe mango pulp, this recipe highlights the sharp, tart flavor of raw mango, making it stand out. A small quantity of sugar is added to balance the sourness—more if you’re aiming for a firmer, burfi-like consistency that can be stored at room temperature.

You start by grinding the green mango pieces in two stages: first a smooth puree, and then a spice-infused blend with mint and ginger. The entire mixture is cooked slowly on medium to low flame, allowing the flavors to deepen and thicken into a glossy halva. A touch of pepper powder enhances the flavor while also aiding digestion, making this a great after-meal treat too.

As it thickens, it’s important to stir continuously to avoid burning and to achieve the perfect texture. Once the halva no longer sticks to wet fingers, it’s ready to be set.

Whether served soft or made firmer like a burfi, this halva is a preservative-free, refrigerator-friendly treat you can enjoy for weeks. It’s ideal for festivals, special occasions, or just as a creative way to use up sour mangoes during mango season.

Ingredients:

• 2 ripe mangoes (peeled and cut into cubes)
• 1 cup sugar (adjust to taste depending on the sourness of the mango; use more for burfi)
• A handful of mint leaves
• 2-inch piece of fresh ginger
• ½ tsp salt
• 1 tsp pepper powder
• Water (as needed for grinding and cooking)

Method:

Prep the mango pulp:

1. Peel and cube the mangoes.
2. Take a portion of the mango pieces and grind them without adding water.
3. Add a little water and grind again to make a smooth puree.
4. Strain this puree and set aside.
5. In the same mixer jar, add the remaining mango cubes, mint leaves, and ginger.
6. Grind them without water.
7. Then add salt, pepper powder, and a little water. Grind to a smooth mixture.
8. Strain this mixture as well.

Combine and cook:

1. Mix both strained liquids in a thick-bottomed pan.
2. Add sugar and stir well.
3. Cook on medium heat, covering the pan partially to prevent splattering. Stir in between.
4. As the mixture thickens, reduce the heat to low.
5. Continue stirring until the mixture reaches a halva consistency.

Check for doneness:

1. Wet your fingers and lightly touch the halva – if it doesn’t stick, it’s ready.
2. Turn off the heat and transfer to a greased plate or bowl.