Tantalize Your Taste Buds With This Sinfully Delicious Vegan Mango Halwa

Scorching hot summers, sun beating down, and a bowl full of chilled mango slices or vegan mango shrikhand. Not tempting enough? Here’s a picture of the tempting dessert.

Taking my love for mango a step further, here’s a sinfully delicious vegan mango halwa recipe. The aroma combined with the rich melt-in-mouth texture and vibrant color will make you lick the plate clean. For dessert connoisseurs, escape into the mango orchard to collect some Alphonsoes and set up a weekend brunch for sweet-tooth gourmands.

Without much ado, let me get to the recipe.

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Tantalize Your Taste Buds With This Sinfully Delicious Vegan Mango Halwa

For this mango dessert, you’ll need a non-fibrous variety of mango. Make sure they are sweet, not tangy. I prefer Alphonso, as they are the best in both texture and sweetness. This smooth pudding is made using roasted semolina and saffron strands soaked in almond milk overnight. The best non-dairy milk to go along with this recipe is almond or cashew milk as it gives just the right amount of nutty flavor. You’ll also need shredded almonds and pistachios for garnishing.

If you like your desserts a bit more on the sweeter side, consider increasing the amount of sugar, as well as switching to white instead of the brown version. I like the caramel taste of brown sugar that gels well with the rich texture of the vegan mango halwa. It gives just the right amount of sweetness- neither overpowering nor too subtle. Just perfect!

Let’s get started.

Ingredients:

• Pureed Alphonso mangoes: 1 cup
• Roasted semolina: 1 cup
• Almond or cashew milk: 1 cup
• Brown sugar: 1/4 cup
• Saffron strands: 10-12
• Vegetable oil: 2 tablespoon
• Green cardamom powder: 1 teaspoon
• Shredded almond and pistachios: 1/4 cup
• Water as required

Instructions:

1. In a thick bottomed pan, heat oil and sauté semolina. Since it is already roasted, the mix will start giving off an aroma soon and turn golden.
2. Meanwhile, heat a cup and half of water in another pan. Add this to the semolina slowly. Keep stirring to prevent lump formation.
3. Add almond or cashew milk and keep stirring. When the water and milk get absorbed to give a semi-liquid consistency, add brown sugar and green cardamom powder. Keep stirring.
4. As you continue stirring to prevent the mixture from sticking to the base of the pan, add mango pulp and saffron strands.
5. Cook with a covered lid on low flame for a minute. Remove the lid and check the consistency. It should be a soft solid pudding-like texture.
6. Turn the heat off and garnish with shredded almonds and pistachios.

Your delicious vegan almond halwa is ready to serve. Bon appetit!

Do you love mangoes? Have you tried any other mango dessert recipe? Share with us in the comments below.