Mango Burfi {With Coconut}

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.

❤️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.

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. 

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. 

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

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Mango Burfi {With Coconut}

4.80 from 10 votes

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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  

1x2x3x

• ▢ 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

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