Mango and Beet Halwa bites with Candied Beet Coconut Rice thins. vegan glutenfree option
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Traditional Indian halwa balls made with mango and beet, sweetened with sugar and coconut. Vegan and gluten-free, these bite-sized desserts are dense, fudgy, and naturally sweet. Serve as an elegant petit four or festive treat.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/2 cup water
- 1/4 cup finely cubed beet
- 3 Tablespoons raw sugar
- 1 teaspoon grated ginger
- 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
- 1/4 cup rice cereal - ground coarsely with a pulse in the blender
- 1/4 cup semolina (to make glutenfree, substitute with cream of rice or make pink Beet coconut balls with added rice cereal)
- 1/2 ripe mango (medium)
- 1/4 cup water
- 2 -3 Tablespoons raw sugar (more if the mango is not ripe enough)
- Add 2 Tablespoons Candied beet and 1 teaspoon beet syrup
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 55m
- Sodium
- 82mg
- Total sugar
- 38g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 159mg
- Calcium
- 15mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 82MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.