Mango and beet halwa bites are a colorful, plant-based twist on a traditional Indian-style dessert. These soft, fudgy halwa balls are made with ripe mango, coconut, crisp rice cereal, and semolina, then served over delicate candied beet coconut rice thins. For a gluten-free option, replace the semolina with cream of rice. Jump to Recipe
These little dessert bites are bright, delicate, and full of texture. The candied beet cubes add a jewel-like finish, while the beet ginger syrup gives the halwa a beautiful color and a gentle warmth.
This recipe was inspired by a dessert challenge using a handful of mystery ingredients: ripe mango, red beets, unsweetened coconut, and rice cereal. The result is a playful Indian-inspired vegan dessert that brings together fruit, earthy beet, toasted coconut, and crisp rice in one elegant bite.
The halwa itself is soft and fudgy, with no added oil. Two of the bites are flavored mainly with mango, while the others include candied beet and a little beet syrup for color and sweetness. The thins underneath are made with coconut flakes, crisp rice cereal, flaxmeal, sugar, water, and small pieces of candied beet. They are crisp, light, and naturally suited to the sweet halwa topping.
If you need a gluten-free version, use cream of rice instead of semolina. You can also increase the coconut and ground rice cereal, though that version may take a little longer to cook and set. The finished dessert can be served warm as individual bites, layered as small sandwich-style cookies, or drizzled with extra beet ginger syrup for a prettier presentation.
The combination may sound unusual at first, but mango and beet work surprisingly well together. Mango brings a soft tropical sweetness, beet adds color and depth, ginger gives the syrup a subtle lift, and coconut ties everything together. These mango beet halwa bites are a lovely option for a special dessert platter, a festive sweet, or a small treat after dinner.
Serve the halwa bites warm for the best texture. The halwa should be soft enough to shape but firm enough to hold its form on the rice thins. Top each piece with candied beet cubes, coconut shreds, and, if desired, a small drizzle of the reserved beet syrup.
Mango and Beet Halwa Bites with Candied Beet Coconut Rice Thins
Vegan Richa
10 mins
55 mins
1 hr 5 mins
4 servings
Dessert
Indian, Vegan
Ingredients
Candied Beet
- 1/2 cup water
- 1/4 cup finely cubed beet
- 3 Tablespoons raw sugar
- 1 teaspoon grated ginger
Candied Beet Thins
- 1/4 cup coconut flakes
- 1 cup crisp rice cereal
- 1 teaspoon flaxmeal
- 1/4 teaspoon baking powder
- 2 Tablespoons water
- 2 Tablespoons ground raw sugar
- 2 Tablespoons candied beet and some beet syrup
Mango Halwa
- 1/4 cup coconut flakes
- 1/4 cup rice cereal, coarsely ground in a blender
- 1/4 cup semolina, or cream of rice for a gluten-free option
- 1/2 ripe mango, medium
- 1/4 cup water
- 2 to 3 Tablespoons raw sugar, use more if the mango is not very ripe
Beet Halwa Addition
- Add 2 Tablespoons candied beet and 1 teaspoon beet syrup to part of the halwa mixture.
Instructions
Make the Candied Beet
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Add the chopped beet, grated ginger, water, and sugar to a pan. Mix well.
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Cook over low-medium heat until the beet softens and the syrup thickens to a maple syrup-like consistency, about 35 minutes or more. Reserve any remaining syrup.
Make the Beet Thins
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In a bowl, combine the flaxmeal, ground raw sugar, and warm water. Mix well and let it sit briefly.
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Add the coconut flakes to a blender and blend lightly until some of the coconut begins to turn buttery.
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Add the crisp rice cereal and baking powder to the blender. Pulse once or twice to create a coarse flour.
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Add the blended coconut and rice mixture to the flaxmeal mixture and combine.
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Stir in 2 to 3 Tablespoons candied beet cubes and 1 teaspoon beet syrup. Shape the mixture into 4 to 5 medium, thin cookies.
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Bake in a preheated 350°F oven for 15 to 17 minutes. Cool for a few minutes before serving.
Make the Halwa
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Blend the chopped mango, sugar, and water until smooth. Set aside.
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In a deep pan, add the semolina and roast over medium heat for 2 to 3 minutes, until the color just begins to change.
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Add the coconut flakes and coarsely ground rice cereal. Roast for another 1 to 2 minutes, until the coconut smells toasted and releases a little oil.
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Add the blended mango mixture. Cook on low heat, stirring often, until the dry ingredients absorb the puree and the mixture becomes thick and halwa-like, about 3 to 4 minutes.
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Remove half of the mixture and set it aside to cool slightly.
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To the remaining half, add 1 Tablespoon candied beet cubes and 1 teaspoon beet syrup, if available. Mix for a few seconds, then remove from the heat and let it cool enough to handle.
Serve
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Shape the halwa into balls or small decorative forms. Place each piece on a candied beet coconut rice thin.
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Top with candied beet cubes, coconut shreds, and a little beet syrup if desired. Serve warm.
Notes
For a gluten-free option, replace semolina with cream of rice.
Nutrition
Nutrition information is automatically calculated and should be used only as an approximation.
Did you make this recipe? Rate and comment below.
These mango and beet halwa bites can be served as they are, or paired with a chilled mango beet spiced cooler. The dessert is best enjoyed fresh and warm, when the halwa is soft and the rice thins still have a light crisp texture.
The finished bites are small, intricate, and satisfying. They make a beautiful vegan dessert for anyone who enjoys Indian sweets with a creative twist. The mango gives the halwa a fruity base, the beet adds natural color, and the coconut rice thins add contrast without making the dessert heavy.
