Meet my new summer bestie :Mango coconut halwa. You may be wondering why I am still in summer right? Because I am in the land of sand that is UAE and it is high temperature summer here right now. So, before posting monsoon recipes for the year 2019 I thought it would be better to end summer recipes with this mango coconut halwa. Yes, this mango halwa is scrumptious and melt in mouth, so I could not resist posting. If you get hold of some ripe mangoes off season, then give a try. Worth a try I would say.
Mango coconut halwa is surprisingly easy and need 5 ingredients. On top of that, it needs very less ghee which why it’s my favorite right now. The mouth watering halwa with the bites of coconut and glossy texture is what I admire most in this dessert. Above this is the color factor. Halwa gets amazing color with jaggery and it’s so very photogenic which I love.
I was skeptical as it would be piece- able or spoon-able. But at the end, when halwa got perfect square shape I was the most happiest person. It’s the rava or semolina that made the halwa mixture quite thick and piece-able. Summer can be best enjoyed with these perfect square mango coconut halwa. This dessert is going to happen many times in my home for sure.
Watch the video:
Mango Coconut Halwa | Mango Halwa
Ingredients
- 2 cup Mango Pulp
- 1/2 cup Jaggery
- 3/4 cup Fresh coconut
- 1/4 cup Rava (semolina)
- 1/4 tsp cardamom powder
- 3 tsp Ghee
Instructions
- Take mango pulp in a mixer and whirl it for minute to get thick mango puree. Transfer the puree to a pan and add jaggery to it.
- Stir the mixture in medium flame for about 10 minutes. The jaggery melts and combines well with mango puree. When the mixture becomes slightly thick include coconut.
- Continue cooking coconut in medium flame with constant stirring for about 5 minutes. Next include rava and cardamom powder.
- As you cook with constant stirring, the mixture comes together like mass. Add ghee at this stage and keep mixing. After few minutes the mango coconut halwa leaves the pan. Right then switch off flame.
- Now transfer halwa mixture to the tray lined with parchment paper and spread evenly. Let it rest for 20 minutes to harden. After that mark pieces and relish.
- Delicious mango coconut halwa is ready to serve.
Notes
- If your mango pulp is free from thick chunks, then pureeing is not necessary. Use directly.
- Do not overcook after adding coconut.
- Rava gives thickness to halwa. You can even use milk powder as replacement.
- The dessert can stay fresh for about 3 days in room temperature.
Excellent. Can we do the same with Jack fruit?
I guess, we can.