12 June, 2014
Easy Mango, Cashew and Coconut Halwa or Fudge
‘Halwa’ is a decadent Indian sweet, usually made by boiling grain or vegetable like carrot in milk with constant stirring. I generally avoid recipes that call for stirring for a long time on low heat. But there are times when you would like to produce a quick dessert for guests with what is available in the pantry. I have found that a combination of canned mango pulp, soaked cashews and coconut can make a quick and delicious, not-so-decadent halwa! The cashews and coconut give it substance and volume, not to mention excellent flavor.
It became such a hit when I made it the first time, that the kids are asking for ‘that mango sweet’ very often! Bringing this sweet treat to Fiesta Friday #20 hosted by Angie of The Novice Gardener. I’m eagerly waiting for everyone to take a virtual bite of this!
I also tend to use a non-stick teflon coated pan very rarely, only to make Indian sweets like this, but it does make life a lot easier. Half of the ghee (clarified butter) that is used can be recovered at the end of the cooking process.
Starting to heat the mixture:
At the end of 30 minutes, it leaves the sides of the pan: recover the ghee!
mango, cashew and coconut halwa
mango pulp- 3/4 cup
fresh/frozen shredded coconut- 1/2 cup heaped
raw cashews- 1/2 cup
water- 1/4 cup
sugar- 1/6 cup
clarified butter/ghee- 2 tbsp.
cardamom powder- 1/2 tsp.
saffron strands- a few
pistachio pieces- a few for garnish
1. Soak cashews in hot water for 30 minutes-1 hour. Drain and rinse once.
2. Grind cashews with minimum amount of water (about 1/4 cup); add coconut and mango pulp, blend till smooth.
3. Transfer to a non-stick pan, add sugar, 1 tbsp. ghee and stir often on medium heat. Also add cardamom powder and saffron strands.
4. When the volume is reduced to half, add another tbsp. of ghee, stir till the mixture leaves the sides of the pan. At this time, the ghee can be taken out with a spoon. Use it to grease a square dish.
5. Transfer the mixture to the greased dish. Allow to cool completely (can be placed in the fridge) before cutting it into squares. Garnish with pistachio pieces.
6. Store in the fridge for up to a week.
If fresh mangoes are used, extra sugar will have to be added, depending on the sweetness of mangoes.
69 thoughts on : Easy Mango, Cashew and Coconut Halwa or Fudge
It looks very delicious Apsara 🙂
thanks, Malar 🙂
Nice! I can understand why your kids would ask for it so much!
Yes, so I had to make more; went and got another tin of mango!
Nice. Combining two delicious ingredients- cashews n mango! Irresistible!
thank you, Namrata. I’m glad it worked well. I’ve not tried too many traditional halwa recipes. 🙂
Hi Apsara! I love being introduced to new food, and this sounds wonderful!
Wow, this is really creative, I didn’t even know this existed! *.*
Wow!! Looks so good! Great colours!
Great combination – mango and cashews! I am sure it would have tasted delicious 🙂
it did. thank you, Aiswarya!
Happy fiesta friday! great combination! mango and cashews! delicious!
thanks, Simi. Happy FF to you too!
This halwa sounds great. I’m a big fan of carrot halwa but tend to avoid making it because of the stirring, not to mention the amounts of butter and sugar involved! I’ve got a mango going spare, so may have to try this recipe 🙂
yes, please do. It’s very simple. 🙂
Made it earlier – it’s great! So simple and tasty. Very glad you shared your recipe! I will be making it again!
wow, already? That is super-fast! Thank you so much for the review! You’ve made my day. 🙂
Pingback: Fiesta Friday #20 | The Novice Gardener
Oh, I’d love to try this! I love the flavors, and your presentation is beautiful with the flower. Thanks for sharing! 🙂
thank you, Kaila. 🙂
i’m a big mango fan, these look delicious, chewy and not to sweet, thanks for sharing:)
thank you, Lily, glad you like it. Even I don’t like very sweet desserts. 🙂
wow! love the combo…will try it soon…did u get the mango pulp tin from Indian store or else where?
yes, Kripa. From the Indian store, I think Kesar mango pulp.
I am loving all of the mango treats being brought to the party this week…this one is definitely a keeper! Thanks so much for sharing this wonderful recipe. Happy Fiesta Friday! 🙂
Sounds delicious, Aspara, and a great “healthier” dessert choice. The color is gorgeous…which I’m assuming is from the mango and the few strands of saffron. Lovely offering for FF!
thank you, Nancy. Have a great weekend.
Pingback: SAVING AN OVERRIPE MANGO – MANGO, LIME, COCONUT & ALMOND HALWA | Cheesy Biscuit
They look marvellous…well presented Apsara
thank you, Chitra. 🙂
Wonderful, Apsara. I love halva (or halwa) but have never had any other flavor than plain. Yum!
My mom use to do with cashew and coconut but adding mango is grt twist.. Looks delicious
I have had cashew sweet and coconut burfi; I did not know about their combination in halwa. Thanks, Vidya. 🙂
What a great recipe Apsara! Absolutely divine :).
thank you, Sonal!
Happy Fiesta Friday #20, Aspara! I even love plain simple halwa, let alone the one with mango, cashew and coconut! Thank you for bringing this decadent treat to the party! 😛
thank you, Fae. Happy FF to you too and many thanks for hosting!
Oooo love halwa, but I’ve never tried making it. Perhaps I will start now, what a great combo too.
thanks Loretta. I hope it works well when you try it out!
So creative! It looks great!!
thank you, Anjana. 🙂
You won’t believe this Apsara – I have been thinking of doing a mango and cashew halwa ever since I had mango flavored kaju katli last month that we received as a gift. You have added coconut too so I have to try the triple combination. Awesome! 🙂
We seem to think so much alike, Indu. Are we great minds? I hope. 🙂
What a delicious sounding & looking treat! Is the name of the dessert at all related to middle eastern halvah with sesame?
Yes, I believe the name has it’s origin in the middle east. Now you’ve got me researching the sesame halvah! 🙂
I’ve got a recipe for it! A modified version of course but it was so good! And I’m thinking I could tweak yours too. It looks so good I need to try it. I’ve also been wondering if I find truly proper ghee if I can eat it without consequence.
Ah, yes, you’re intolerant to dairy, right? Coconut oil could be used in it’s place, the expeller pressed type that will not have an overpowering smell. I will check your blog for the halvah!
Looks absolutely lovely 🙂
The mango halwa looks yummy and I like the addition of the nuts. Have a lovely weekend, Apsara! 🙂
thanks, Ahila. You have a good weekend too. 🙂
I made these tasty things yesterday & my friends, husband & I all loved them much! They are so easy to make & so fast gone in our house too! 😉 xxx
Aww, thank you so much for the review, Sophie! I’m delighted that you and your family liked it. xxx
Me too! xxx
Wow, a little piece of heaven has fallen into Fiesta Friday!! This is just too delicious for words! 😀
you’re very sweet, Julianna. Have a great weekend. 🙂
This looks awesome Apsara! Thanks so much for sharing! 🙂
you’re welcome, Kloe. Glad you like it!
Really looks wonderful and delicious Apsara, I always thought Halwa was made from Sesame but am finding out there are so many variations. Thank you for bringing to the feast!
thank you, Suzanne! And thank you for hosting Fiesta Friday 20. 🙂
Mango and coconut together should be a great combination! I have to try this.
I’m glad you think that too, being an expert in Indian cuisine. 🙂
How pretty this recipe looks..I always think that working with mango can be tricky as it is easy to ruin its delicate yet embracing sweetness and it is a juicy ingredient. You have clearly done a fabulous job x
thank you so much Deena. xx
I have never heard of this dessert before, but what a great combination of flavors! It is so pretty, too. I like learning about foods that are new to me. Thanks so much for sharing this, Apsara!
you’re welcome Shari! I love learning about Mexican food from you too. 🙂
Pingback: Navaratri special- Coconut, cashew halwa with a secret healthy ingredient (gluten-free, milk-free) | Eating Well Diary