Mango coconut burfi recipe

Mango coconut burfi recipe – The perfect tropical flavor combination that everyone will love.

Mango Coconut Burfi Recipe | Mango recipes | Mango Burfi

dear husband hates 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.

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 maybe next week.

This mango burfi has perfect balanced flavor of mangoes and coconut. This is not the kind of burfi that sets hard like mawa chocolate burfi. It has fresh 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 have used pistachios on top as a garnishing. You can use almonds, cashews. Alternately you can mix the nuts into the burfi mixture along with adding cardamom powder.

When it comes to the mangoes, I am saying again and again that use the best quality, less fibrous 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.’

Check out more mango recipes
Mango custard  //  Mango coconut muffins  //  Mango mastani  //  Mango ice cream


How to make mango coconut burfi recipe (Step by Step Photos):


or Jump to Recipe

Preparation: Grease the tray or container with ghee or butter and keep it aside.

1) Take coconut in a pan on medium heat.

2) Roast it with stirring continuously till it gets dry and lightly brown. You will get nice toasted aroma of coconut.
Mango Coconut Burfi Recipe | Mango recipes | Mango Burfi

3) Then add milk, sugar and mango pulp.

4) Mix it and keep cooking on medium heat.
Mango Coconut Burfi Recipe | Mango recipes | Mango Burfi

5) Don’t forget to stir constantly

6) Keep cooking till it dries out, becomes thick and will come together like a big lump. It takes 18-20 minutes.
Mango Coconut Burfi Recipe | Mango recipes | Mango Burfi

7) Turn off the stove, add cardamom powder and mix.

8) Remove it to a greased tray or container. Spread it evenly and smooth out the surface.
Mango Coconut Burfi Recipe | Mango recipes | Mango Burfi

9) 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.

10) Once set, cut into pieces and serve.
Mango Coconut Burfi Recipe | Mango recipes | Mango Burfi

Serving suggestion: Enjoy this as a dessert. Or have it any time of the day.

Mango Coconut Burfi Recipe | Mango recipes | Mango Burfi

adapted from – Red Chillies 

Mango Coconut Burfi Recipe | Mango recipes | Mango Burfi
4.5 from 4 votes
Print

Mango coconut burfi recipe

US measuring cups are used (1 cup = 240 ml)
Course Dessert
Cuisine Indian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Yield 12 pieces
Author Kanan

Ingredients (1 cup = 240 ml)

  • 1 ½ cups Coconut (Grated), if using frozen the defrost and then use
  • ½ cup Milk
  • cup Sugar
  • ½ cup Mango pulp or puree
  • a pinch Green cardamom seeds powder
  • 5-6 Pistachios chopped or any other nuts of your choice

Instructions

making mango coconut burfi recipe:

  1. Grease the tray or container with ghee or butter and keep it aside.
  2. Take coconut in a pan on medium heat.
  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. Don’t forget to stir.
  6. Keep cooking till it dries out, becomes thick and will come together like a big lump. It takes 18-20 minutes.
  7. Turn off the stove, add cardamom powder and mix.
  8. Remove it to a greased tray or container.
  9. 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.
  11. Let it cool completely so it sets. If in the hurry pop into the fridge.
  12. Once set, cut into pieces and serve

Add Comment

27 Comments

  1. Mayuri Harish
  2. MARJORY
  3. Dr San Myint
  4. Smitha
  5. parul
  6. Pardeep
  7. Anjana