It’s hard to stay away from sweets during this time of year and now that the season for everything orange is on, I couldn’t help but make one of my quickest and most favorite recipes: Mango Halwa.
This vegan Mango Halwa is a variation on my vegan Sheera recipe, but the finished dish tastes really different because here I add mango pulp instead of the banana which goes into the sheera. I’d be hard put to it to decide which one’s better: they are each exquisitely delicious in their own way.
The halwa is not at all a guilty pleasure. It does contain sugar but since I always use the unrefined sort (like turbinado or organic cane sugar) that contains plenty of vitamins and minerals, I don’t have to feel bad about eating it in moderation. The sooji or rava or cream of wheat or farina (all different names for the same stuff) that forms the base is made of wheat and good for you and so’s the mango pulp. So eat up, folks!
This is a great dish to throw together for a quick snack or dessert because it’s ready in 30 minutes, tops. Gotta rush off now, but here’s the recipe. Enjoy, all!
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More mango recipes to try:
Mango Lassi
Mango Curry
Vegan Mango Cornbread
Savory Mango Pilaf with Cashews
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Mango Halwa Recipe:
Mango Halwa
Ingredients
- 1 cup rava (sooji or cream of wheat or farina)
- 1/2- 3/4 cup sugar (how much you add depends a lot on how sweet the mango pulp is. Add a little at a time and don't worry if you have to add it at the end...it mixes up fast)
- 1 1/2 cups mango pulp (use Alphonso pulp if possible because it has the best, richest flavor)
- 2 cups vanilla soy milk (almond milk would also be great here)
- 1 tsp powdered cardamom
- 1 tsp pure vanilla extract
- 1/4 cup cashewnuts , chopped into large pieces
- 1/4 cup golden raisins (optional)
- 1 tbsp canola or other vegetable oil
Instructions
- Heat a wide skillet. Add the rava and roast, stirring constantly, over medium heat until the rava turns a couple of shades darker. Remove to a plate and set aside.
- In the same skillet, heat the oil. Add the cashews and the raisins, if using, and saute until they turn just lightly golden.
- Add the soymilk and mango pulp and 1/2 cup of sugar. Stir and allow the mixture to come to a boil. Check for sweetness and add more sugar if needed.
- Turn down the heat to low and add the vanilla and then the roasted rava. Using a whisk or a ladle, stir quickly to mix with the liquid. You need to work fast to ensure your halwa is not lumpy and that the rava and the soymilk-mango pulp mixture is smoothly integrated.
- Turn off the heat when the halwa has a creamy consistency. It will continue to thicken as it stands, so don't wait until it's too dry.
- Enjoy!
(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.
Mints! says
October 21, 2009 atI made pineapple sheeraa just over the weekend using exactly same procedure. I will make this mango sheera soon 🙂 color looks vibrant.
Sharmila says
October 21, 2009 atJust look at the colour! Wow! Mangoes are out now … but I can almost smell the fragrance again just by looking at this halwa … honest! 🙂
Parita says
October 21, 2009 atLooks stunning!
Anonymous says
October 21, 2009 atyummy!:-)-Shreya
Pavani says
October 21, 2009 atIt looks mouth watering Vaishali. I love flavored sheera recipes better than the original variety.
Priya says
October 21, 2009 atJust love this, mouthwatering halwa Vaishali…
Mansi says
October 21, 2009 atlooks really delicious! nice addition of mango:)
Superchef says
October 21, 2009 ati make this just plain or with pineapple..never tried mango on this!! looks like a great idea!
Anonymous says
October 21, 2009 atHi Vaishali
Good to know that Soy Milk worked well. Did you feel the nutty taste of it? I might try it for the regular recipe and other Indian Sweets-Kheer, Pedha etc as well.
Please let me know.
Thank you
Ambika says
October 22, 2009 atHey Vaishali, I stopped by to say you’ve been tagged! Please pick up the ‘Kreativ Blogger’ award from me at my blog!
Jaya Wagle says
October 22, 2009 atOk, I have to admit I have never made or had anything other than the original sheera. Now that you have posted the recipe and Mints and Superchef say it taste good with pinneapple as well, I have to try your recipe. As soon as the other Diwali sweets get over. 🙂
Curry Leaf says
October 22, 2009 atI always make original sheera only.The mango version looks great and never ever thght of making it vegan
Shri says
October 22, 2009 atYou had me drooling…Gosh!Looks divine, Vaishali!
Uma says
October 22, 2009 atyum!! lovely halwa 🙂
Tibik says
January 31, 2011 atVaishali,
Thank you so much for sharing this recipe. I wish I could transmit the joy on my 8 year old’s face that he could eat vegan ‘sajige’. I used thin coconut milk in place of soy milk and
‘Earth Balance’ in place of the oil and added some toasted pumpkin seeds.
Tibik
Vaishali says
February 3, 2011 atHi Tibik, what a lovely compliment! A big kiss to your little one, and thanks for letting me know. 🙂