Another mango recipe for this season – it is Mango coconut Burfi.
Mango and coconut flavors go well together. I really love these tropical flavors. But dear husband hate coconut in any dish whether it’s savory or sweet. But he actually likes this burfi. First he said it looks appetizing and has very vibrant color. I was like yea I know. Then he asks can I try now? I said ‘NO’ it has to cool down and set. After few hours, he asks again and I said – why are you so excited you don’t like coconut? He said – the color attracts me to eat it. After having a bite, he enjoys burfi. He was about to eat the second piece, I was like wait let me take the photos first. While taking photos he was on top of my head and keeps saying please hurry… So here I am with no so good photos.
This mango burfi has perfect balance flavor of mangoes and coconut. This is not the kind of burfi that sets pretty hard like mawa burfi. It has coconut as well as moisture from mango puree. So It will hold the burfi shape but still soft and moist, juicy just like kopra pak.
I regret that I made half batch and only 6 pieces. Before I thought it will be only for me why make full batch. I should make this again for him may be next week. Below recipe ingredients are for 12 pieces of burfi.
I have used pistachios on top, you can use almonds, cashews or simply just skip it. Alternately you can mix the nuts into the burfi mixture while adding cardamom powder. And so you can use raisins as well.
I am saying again and again that use the best quality mangoes like Alphonso or Kesar to get the best out of it. The flavors and taste will be much much better that random mango type. I will keep repeating myself until you email me and say ‘Yea Kanan, I got it now.’
adapted from - Red Chillies
Step by step recipe for Mango coconut burfi :
1) Grease the tray or container with Ghee or butter and keep it aside.
2) Take coconut in a pan on medium heat. If you using frozen then defrost first then use.
3) Roast it with stirring continuously till it gets dry and lightly brown. You will get nice toasted aroma of coconut.
4) Then add milk, sugar and mango pulp.
5) Mix it and keep cooking on medium heat.
6) Don’t forget to stir.
7) Keep cooking till it dries out, becomes thick and will come together like a big lump. It takes 18-20 minutes.
8) Turn off the stove, add cardamom powder and mix.
9) Remove it to a greased tray or container. Spread it evenly and smooth out the surface.
10) Sprinkle few chopped pistachios on top. and press it lightly so it sticks to the burfi. Let it cool completely so it sets. If in the hurry pop into the fridge.
11) Once set, cut into pieces and serve.
Here is the Mango coconut Burfi Recipe:
- Fresh or frozen grated coconut - 1 ½ cups
- Milk - ½ cup
- Sugar - ⅓ cup
- Mango pulp - ½ cup
- cardamom powder - a pinch
- Pistachio - few, chopped or any other nuts of your choice
- Grease the try or plate or container with ghee or clarified butter, keep it aside.
- Dry roast the coconut on medium heat, till it gets toasted and light brown in color.
- Then mix in milk, sugar and mango pulp.
- Keep cooking and stirring till gets thick, dries out and becomes a big lump.
- Turn off the stove and mix cardamom powder.
- Remove it to prepared tray, spread it evenly and smooth out the surface. And let it set.
- Once set, cut into pieces and serve.
Shelf life – It can stay good for 4-5 days in refrigerator.
Serving suggestions – Have it as a sweet along with your meal. Or enjoy it any time of the day.