Mango Burfi is a perfect sweet/ dessert for summer season, as the markets are full of mangoes. For mango pulp, take 1.5 cups mango cubes in a grinder jar and churn them to make fine puree. Alternatively, store bought mango pulp can also be used. This super delicious recipe can be prepared for fasting days like Navratri, Shivratri and also for festivals like Diwali, Holi etc. With this Mango Coconut Barfi Recipe, you can also checkout more Indian Sweet Recipes which includes recipes like Coconut Laddu Recipe, Carrot Burfi Recipe, Instant Moong Dal Barfi Recipe, Instant Kalakand Recipe, Badam Barfi Recipe etc.
Finally, I would like you to visit and checkout more recipes prepared with Mango like: Mango Frooti Recipe, Mango Halwa Recipe, Mango Ice-cream Recipe, Eggless Mango Sponge Cake Recipe, Mango Salsa Recipe, Mango Rice Recipe, and Raw Mango Coriander Chutney .
Instructions for how to make Mango Barfi:
- Firstly, heat a pan preferably non-stick pan and add 1 cup mango pulp to it.
- Then add 1/4 cup sugar to it. The quantity of sugar depends on the sweetness of mango. Stir until sugar dissolves completely.
- Cook on low to medium flame for 3-4 minutes or until the pulp becomes thicken.
- Then add 1/2 cup of grounded dry fruits to it. Next add 1/3 cup milk powder and 1/3 cup desiccated coconut to it.
- Mix and keep stirring till the mixture starts to thicken.
- Then add 1 tsp clarified butter/ ghee and 1/2 tsp green cardamom powder to it and mix well.
- Cook on medium flame stirring continuously. After around 10 minutes, mixture will thicken and start to separate from the pan and also holds the shape. Then switch off the flame and stir the mixture for a minute or two in a hot pan.
- Transfer the prepared mixture into a greased plate lined with butter paper or parchment paper. Set well forming a block.
- Garnish with chopped almonds and pistachio. Allow to set for 30 minutes.
- Finally, cut into square/rectangular pieces.
- Mango Barfi/ Mango Coconut Fudge is ready to serve or store in an airtight container for a week in the refrigerator.
1. Ingredients Preview.
2. Firstly, heat a pan preferably non-stick pan and add 1 cup mango pulp to it.
3. Then add 1/4 cup sugar to it. The quantity of sugar depends on the sweetness of mango. You can add up to 1/3 cup of sugar.
4. Stir until sugar dissolves completely.
5. Cook on low to medium flame for 3-4 minutes or until the pulp becomes thicken. Make sure it will make a layer on the spatula as shown in the picture.
6. Then add 1/2 cup of grounded dry fruits to it. I have added almonds and cashew nuts, you can add any grounded dry fruits of your choice.
7. Next add 1/3 cup milk powder and 1/3 cup desiccated coconut to it. Alternatively, you can add fresh grated coconut.
8. Mix and keep stirring till the mixture starts to thicken.
9. Then add 1 tsp clarified butter/ ghee and 1/2 tsp green cardamom powder to it and mix well.
10. Cook on medium flame stirring continuously. After around 10 minutes, mixture will thicken and start to separate from the pan and also holds the shape. Then switch off the flame and stir the mixture for a minute or two in a hot pan.
11. Transfer the prepared mixture into a greased plate lined with butter paper or parchment paper. Set well forming a block. Alternatively, prepare balls to prepare mango coconut ladoo.
12. Garnish with chopped almonds and pistachio. Allow to set for 30 minutes. Alternatively, garnish with edible silver leaf/ vark.
13. Finally, cut into square/ rectangular pieces. You can cut small or big pieces according to your choice.
14. Mango Barfi/ Mango Coconut Fudge is ready to serve or store in an airtight container for a week in the refrigerator.
Tips:
- The quantity of sugar depends on the sweetness of mango.
- Cook on medium flame to prevent from burning.
- Fresh grated coconut can also be added in place of desiccated coconut.
- In place of grounded dry fruits, you can increase the quantity of coconut. But adding dry fruits makes it more delicious and healthy.
- Mango burfi / Mango Coconut Barfi can also be garnished with edible silver leaf/ Vark.
AuthorNidhi kakkarIngredients
Directions
1. Ingredients Preview.
2. Firstly, heat a pan preferably non-stick pan and add 1 cup mango pulp to it.
3. Then add 1/4 cup sugar to it. The quantity of sugar depends on the sweetness of mango. You can add up to 1/3 cup of sugar.
4. Stir until sugar dissolves completely.
5. Cook on low to medium flame for 3-4 minutes or until the pulp becomes thicken. Make sure it will make a layer on the spatula as shown in the picture.
6. Then add 1/2 cup of grounded dry fruits to it. I have added almonds and cashew nuts, you can add any grounded dry fruits of your choice.
7. Next add 1/3 cup milk powder and 1/3 cup desiccated coconut to it. Alternatively, you can add fresh grated coconut.
8. Mix and keep stirring till the mixture starts to thicken.
9. Then add 1 tsp clarified butter/ ghee and 1/2 tsp green cardamom powder to it and mix well.
10. Cook on medium flame stirring continuously. After around 10 minutes, mixture will thicken and start to separate from the pan and also holds the shape. Then switch off the flame and stir the mixture for a minute or two in a hot pan.
11. Transfer the prepared mixture into a greased plate lined with butter paper or parchment paper. Set well forming a block. Alternatively, prepare balls to prepare mango coconut ladoo.
12. Garnish with chopped almonds and pistachio. Allow to set for 30 minutes. Alternatively, garnish with edible silver leaf/ vark.
13. Finally, cut into square/ rectangular pieces. You can cut small or big pieces according to your choice.
14. Mango Barfi/ Mango Coconut Fudge is ready to serve or store in an airtight container for a week in the refrigerator.
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