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Easy Mango Coconut Burfi recipe – In just under 30 minutes! Experience the tropical creamy texture of this sweet dish with a handful of ingredients. Ideal for a sweet escape, anytime! 🥭✨
What is Mango Coconut Burfi?
Mango Coconut Burfi is a delicious Indian sweet treat made by combining ripe mango pulp, fresh coconut, sugar, milk, and sometimes aromatic cardamom.
In the past, I have made traditional coconut burfi, also called nariyal burfi. However, I wanted to mix things up, so I decided to give Coconut Mango Burfi a try.
Well, another reason I love Mangoes! ❤️
If you love the tropical flavors of coconut burfi, this delicious twist of luscious mango magic will quickly become your new favorite.
Try this heavenly combination of coconut and mangoes! 🥥🥭✨
You Will Love This Mango Coconut Burfi
- a tropical heavenly combination ❤️
- vibrant yellow color
- melt-in-your-mouth texture
- natural, wholesome ingredients
- a seasonal treat
- easily scalable & customizable
Mango Coconut Burfi Ingredients
You will just need a handful of ingredients to make this delicious tropical coconut mango burfi.
- Mangoes – You can use store-bought mango pulp or make your own at home.
- Coconut – Freshly grated coconut tastes best for this recipe. If fresh coconut is not available, you can substitute it with desiccated coconut.
- Sugar – You can use regular white sugar or brown sugar.
- Milk – If making a vegan version, substitute dairy milk with coconut milk, almond milk, or any other vegan milk.
- Cardamom powder – adds an aroma to the burfi. It is totally optional!
- Nuts & Saffron – to decorate the burfi.
How to Make Mango Burfi
Step 1 – Prep the Ingredients
Use a coconut scraper to grate the coconut flesh. While grating, get the white flesh and avoid the thin, brown skin attached to it.
Step 2 – Roast the Coconut
Heat a pan on low flame. Add ghee (clarified butter) and let it melt.
Add freshly grated coconut to the pan. Saute for 2-3 minutes until it becomes aromatic.
Step 3 – Add the Milk
Pour in the milk and continue stirring the mixture over medium heat until the milk evaporates.
Step 4 – Sweeten the Mixture
After the sugar is completely melted and combined with the coconut, add the ripe mango pulp and sprinkle some cardamom powder. Mix everything well.
Step 5 – Cook the Mixture
Stir continuously until the sugar melts and the mixture thickens.
Step 6 – Flavor the Mixture
Add the ripe mango pulp and cardamom powder to the mixture and continue stirring.
Keep stirring the mixture over medium heat until it thickens to a fudge-like consistency. This should take at least 8-10 minutes.
Step 7 – Set the Mixture
Transfer the mixture to a greased tray or plate once the mixture has become thick and holds shape. Use a spatula to spread it evenly.
Sprinkle chopped pistachios or almonds and saffron (optional) on top.
Step 8 – Make the Burfis
Let the burfi cool down at room temperature for 4-5 hours or overnight. Once set, cut it into squares or diamond shapes using a greased sharp knife.
Enjoy the heavenly Mango Coconut Burfi!
Tips & Tricks
- To make mango pulp at home, discard the skin and seed of the mangoes, then transfer the flesh to a blender. Blend it into a fine paste.
- You can adjust the sweetness to your liking. It’s important to taste the sweetness of the mango pulp and then adjust the sugar accordingly.
- If using desiccated coconut, double the quantity of milk in the recipe.
- Using saffron and cardamom powder is optional.
- To make vegan mango coconut burfi, replace milk with coconut milk or any other non-dairy milk and ghee (clarified butter) with coconut oil or vegan butter.
- To store the burfi, transfer it to an airtight container and refrigerate. It stays fresh for a day at room temperature and remains fresh for 4-5 days in the refrigerator.
FAQ’s
1. How can I use sweetened condensed milk?
Once you roast the coconut for 2 minutes, add sweetened condensed milk, mango pulp, and cardamom powder. Stir continuously until the mixture thickens and starts to leave the sides of the pan. Skip sugar and milk.
2. Why is the burfi not set?
If the burfi is not setting at room temperature, keep the tray in the refrigerator for at least 2 hours to let it set.
More Dessert Recipes:
- Gajar Halwa Recipe With Milk (Carrot Pudding)
- Badam Halwa with Almond Flour | Almond Pudding
- Besan Barfi | Besan ki Burfi
- The Perfect Makhana Kheer Recipe!
- The Perfect Kesar Phirni Recipe!
Thank you for taking the time to read the post! ❤️
I hope you give this Mango Coconut Burfi Recipe a try and love it as much as we do! Don’t forget to leave a star rating ★ in the comment section below. Your feedback means a lot! 💬
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Happy Cooking!👩🍳
Mango Coconut Burfi Recipe
Equipment
- 1 pan
- 1 tray or plate
- 1 spatula
Ingredients
- 1 tbsp ghee (clarified butter)
- 2 cups freshly grated coconut
- 1/2 cup milk
- 3/4 cup sugar
- 3/4 cup mango pulp
- 1/2 tsp cardamom powder
- A pinch of saffron
- 2 tbsp nuts chopped
Instructions
- Heat a pan on low flame. Add ghee and let it melt.1 tbsp ghee (clarified butter)
- Add the freshly grated coconut to the pan. Saute for 2-3 minutes till it becomes aromatic.2 cups freshly grated coconut
- Pour in the milk and keep stirring the mixture over medium heat until the milk evaporates.1/2 cup milk
- Add sugar and continue stirring.3/4 cup sugar
- Once the sugar is well incorporated, add mango pulp and cardamom powder over the mixture and mix well.3/4 cup mango pulp, 1/2 tsp cardamom powder
- Stir continuously until the mixture thickens and starts to leave the sides of the pan.
- Once the mixture reaches a fudge-like consistency and starts leaving the pan, transfer it to a greased tray or plate. Spread it evenly using a spatula.
- Sprinkle chopped nuts and saffron on top.2 tbsp nuts, A pinch of saffron
- Allow the burfi to cool at room temperature for 4-5 hours or overnight.
- Once set, cut it into squares or diamond shapes using a sharp knife.
Notes
- The key is to keep stirring the mixture over medium heat until it thickens and forms a cohesive mass.
- Saffron is optional in the recipe.
- Adjust the sugar according to the sweetness of the mango pulp.
- If the burfi is not set, keep it in the refrigerator for at least 2 hours to become firm.
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