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    Home » Indian Sweets

    Mango Burfi {With Coconut}

    Published: Apr 21, 2022 · Last Modified: Apr 22, 2022 by Kanan Patel / 43 Comments

    Jump to Recipe Pin Recipe
    4 pieces of mango burfi served in a tray.

    Are you looking for a tropical flavored Indian mango dessert? These mango burfi are what you need. They are sweet, full-on mango and coconut flavor with a soft and chewy texture.

    4 pieces of mango burfi served in a tray.
    Jump to:
    • ❤️About This Recipe
    • 🧾Ingredient Notes
    • 👩‍🍳Step By Step Photo Instructions 
    • 💭Expert Tips
    • 📋 Recipe Card
    • ⭐ Reviews

    ❤️About This Recipe

    If you love coconut burfi then this mango burfi with coconut will quickly become a new favorite. They are made with fresh (frozen) coconut and fresh mango that creates a unique taste that everyone will love.

    Full Of Flavors: These mango coconut burfi have a full-on, intense mango flavor paired with fresh coconut.

    Adjustable Sizes: this burfi can be cut into perfect squares or rectangles. Instead, you can shape them into ladoos (round balls). You can make them as big or as small as you need.  

    Versatile Treat: mango burfi can be enjoyed as a dessert or can be served as an afterschool snack or evening snack during the summer season.

    Adapted from - http://redchillies.us/2008/02/11/mango-coconut-burfi/

    🧾Ingredient Notes

    Fresh Coconut: I have used frozen grated coconut since fresh was not available. Or you can use dry or desiccated coconut as well. Burfi texture will be slightly different, but the taste will be super good.

    Mango:

    • Always use ripe and sweet mango. 
    • In India, alphonso mango (hapus keri) is the best choice. Since it is a little expensive fruit, the next best choice is Kesar. You can mix both as well.
    • Here in the USA, Ataulpho mango (a Mexican fruit) is a good variety to make mango burfi.

    Sugar: Adjust the amount of sugar as per the sweetness of your mangoes. 

    Milk: Use full-fat milk to get a rich taste. 

    👩‍🍳Step By Step Photo Instructions 

    Prep: Grease the tray with ghee and keep it ready to set the mango burfi in it.

    1) Add coconut to a pan and turn the heat on medium. 

    2) Roast it by stirring constantly until it looks dry and starts to get light brown color. If using frozen then it takes more time as frozen coconut has more moisture than freshly grated.

    3) Add sugar, milk and mango pulp.

    4) Mix and continue cooking with stirring constantly.

    5) Cook until most of the moisture is evaporated and it becomes like a thick lump. It becomes shiny and fat starts to ooze out from the sides. It took me about 15 minutes. 

    6) Turn off the stove, add cardamom powder and stir well.

    Collage of 6 steps showing roasting coconut, adding ingredients and cooking until thick.

    7) Pour the burfi mixture into the greased tray, spread evenly and smooth out the surface using the back of the spatula or spoon. Sprinkle finely chopped pistachios and press them lightly into the burfi mixture.

    8) Let it cool completely and set. If in a rush then pop into the refrigerator to speed up the process. Once set, cut into square pieces and enjoy. 

    Collage of 2 images showing burfi mixture in a tray with pistachio on top, cut into pieces.

    NOTE: In the step-by-step pics, I halved the recipe and made 6 pieces only. 

    💭Expert Tips

    • Cooking time may vary depending on the size, shape and thickness of your pan. If making a bigger batch or halving the batch then cooking time may increase or decrease. 
    • Keep stirring constantly during the entire cooking process, so mango burfi mixture doesn’t stick to the bottom of the pan.
    • Canned mango pulp can be used instead of fresh. Alphonso mango pulp cans are easily available in Indian grocery stores.
    • Storage: At room temperature, it stays good for a day. And in the refrigerator, mango burfi stays good for 4-5 days. 
    A piece of mango coconut burfi with few more in the back.

    Check Out Other Mango Recipes

    • Mango kulfi
    • Mango shrikhand
    • Aamras
    • Mango halwa
    • Mango mastani
    • Mango popsicle

    Did you try this mango burfi recipe? I’d love to hear about it! Click here to leave a review.

    📋 Recipe Card

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    4 pieces of mango burfi served in a tray.
    Print Pin

    Mango Burfi {With Coconut}

    4.80 from 10 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    Are you looking for a tropical-flavored Indian mango dessert? These mango burfi are what you need. They are sweet, full-on mango and coconut flavor with a soft and chewy texture.
    Author: Kanan
    Course: Dessert
    Cuisine: Indian
    Calories: 75kcal
    Servings 12 pieces
    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    • 1 ½ cups Coconut (Grated), if using frozen then first defrost and use
    • ½ cup Milk
    • ⅓ cup Sugar
    • ½ cup Mango pulp or puree
    • a pinch Green cardamom seeds powder
    • 5-6 Pistachios chopped

    Instructions 

    • Prep: Grease the tray with ghee and keep it ready to set the mango burfi in it.
    • Add coconut to a pan and turn the heat on medium.
    • Roast it by stirring constantly until it looks dry and starts to get light brown color. If using frozen then it takes more time as frozen coconut has more moisture than freshly grated.
    • Add sugar, milk and mango pulp. Mix and continue cooking with stirring constantly until most of the moisture is evaporated and it becomes like a thick lump. It becomes shiny and fat starts to ooze out from the sides. It took me about 15 minutes.
    • Turn off the stove, add cardamom powder and stir well.
    • Pour the burfi mixture into the greased tray, spread evenly and smooth out the surface using the back of the spatula or spoon.
    • Sprinkle finely chopped pistachios and press them lightly into the burfi mixture.
    • Let it cool completely and set. If in a rush then pop into the refrigerator to speed up the process. Once set, cut into square pieces and enjoy.

    Notes

    • Cooking time may vary depending on the size, shape and thickness of your pan. If making a bigger batch or halve the batch then cooking time may increase or decrease.
    • Keep stirring constantly during the entire cooking process, so it doesn’t stick to the bottom of the pan.
    • Canned mango pulp can be used instead of fresh. Alphonso mango pulp cans are easily available in Indian grocery stores.

    Nutrition

    Serving: 1burfi | Calories: 75kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 8mg | Potassium: 55mg | Fiber: 1g | Sugar: 9g | Vitamin A: 254IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 2mg
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.
    « Mango Shrikhand (Amrakhand)
    Raw Mango Rice (Mangai Sadam) »
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    Reader Interactions

    Comments

    1. Keerthana

      June 13, 2019 at 7:28 am

      Tried this recipe 👌😇 . Super tastey .💓💓🙏
      Thank You5 stars

      Reply
      • Kanan

        June 14, 2019 at 9:58 am

        yay!! happy to know that you liked.

        Reply
    2. Suz

      November 05, 2018 at 12:42 am

      Hi Kanan, can we use condensed milk instead of milk and sugar?

      Reply
      • Kanan

        November 05, 2018 at 10:26 am

        yes you can use condensed milk.

        Reply
    3. Anky

      June 28, 2018 at 6:53 am

      Hi, can we use desiccated coconut in this recipe?

      Reply
      • Kanan

        June 28, 2018 at 10:33 pm

        you can try and see.
        I have never tried.

        Reply
    4. Shraddha Mandlik

      May 31, 2018 at 10:12 pm

      Hey!! How long does a mango coconut burfi last without fridge?? I want to send this barfi to USA.

      Reply
      • Kanan

        June 01, 2018 at 9:45 am

        2-3 days if the temperature is moderately cool.
        If it is hot like Indian summer than I doubt that it stays good for more than a day.

        Reply
    5. Surbhi Sona

      May 29, 2018 at 10:51 am

      Tried the recipe! Every one said "looks yumm".. waiting for it to set. Have specially made for my father in law. He loves coconut.
      Now let's see 🙂5 stars

      Reply
      • Kanan

        May 30, 2018 at 2:22 pm

        Hope he likes it.

        Reply
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