mango burfi recipe | mango barfi | mango coconut burfi recipe with detailed photo and video recipe. an extension to the popular coconut barfi recipe made with sweet mango pulp. it is creamy, rich, flavoured and moist coconut fudge recipe which makes it an ideal dessert recipe for any occasions. this recipe is comparatively a better sweet as it is made with less sweet and depend more on the sweetness and flavour of added mango pulp.
as i previously mentioned, this recipe of mango burfi is an extension to the traditional coconut barfi. basically, i have reduced the sugar quantity and added the mango pulp proportionally. thus making not only a combination of flavours but also a less sugar based dessert. having said that my first choice to make mango barfi was to use milk powder in the place of desiccated coconut. but later switched to coconut as i thought using milk powder may yield a hard barfi and coconut would always give a moist barfi. in addition, the addition of mango pulp makes the fudge very bright and attractive yellow coloured sweet. this should definitely attract kids and also adults.
furthermore, some easy and important tips, suggestions, variations to make a moist mango barfi recipe. firstly, i have used a store bought desiccated coconut for this recipe as i have issues getting the fresh ones. having said that i would always recommend using freshly grated coconut if you have access to it. secondly, use a sweet with less sour mangoes for this recipe. perhaps, fully ripe thothapuri, alphonso, badami or neelam would be the best option. lastly, once the barfi is settled and shaped, i would recommend storing in an airtight container in a dry place. preferably refrigerate it for better shelf life.
finally, i request you to check my other detailed indian sweets recipes collection with this post of mango burfi recipe. it mainly includes recipes like kaju katli, pista badam barfi, kesar barfi, carrot burfi, milk powder burfi, besan barfi, rava barfi, dry fruit barfi and halbai recipe. in addition, do visit my other related recipes collection like,
mango burfi video recipe:
recipe card for mango burfi recipe:
mango burfi recipe | mango barfi | mango coconut burfi recipe
Ingredients
- 1 cup mango, cubes
- ½ cup milk
- 1 cup sugar
- 3 cup coconut, grated
- ¼ tsp cardamom powder
Instructions
- firstly, in a blender take 1 cup mango and ½ cup milk.
- blend to smooth puree adding more milk if required.
- transfer the mango puree to large kadai.
- also add 1 cup sugar and mix until sugar dissolves completley.
- further add 3 cup coconut keep stirring till the mixture starts to thicken
- continue to cook on medium flame stirring continuously.
- and after 15 minutes, coconut mixture will start to separate from pan.
- now add ¼ tsp cardamom powder and mix well.
- transfer the prepared mixture into a greased plate lined with baking paper
- set well forming a block and cut into pieces.
- finally, serve mango burfi / mango coconut barfi or store in airtight container for a week in the refrigerator.
how to make mango barfi with step by step photo:
- firstly, in a blender take 1 cup mango and ½ cup milk.
- blend to smooth puree adding more milk if required.
- transfer the mango puree to large kadai.
- also, add 1 cup sugar and mix until sugar dissolves completely.
- further, add 3 cup coconut (blend to coarse paste if required) and 2 tbsp saffron milk. if using desiccated coconut, soak 2.5 cup desiccated coconut in ¼ cup warm milk for 10 minutes.
- keep stirring till the mixture starts to thicken. (takes approx. 10 minutes)
- continue to cook on medium flame stirring continuously. the mixture starts to thicken after 15 minutes.
- and after 15 minutes, coconut mixture will start to separate from the pan.
- continue to cook until the mixture starts to hold the shape.
- now add ¼ tsp cardamom powder and mix well.
- transfer the prepared mixture into a greased plate lined with baking paper (width: 15 cm, height: 6 cm, length: 17 cm).
- set well forming a block. allow to set for 30 minutes, or till it sets completely yet warm. alternatively, prepare balls to prepare mango ladoo.
- now unmould and cut into pieces.
- finally, serve mango burfi / mango coconut barfi or store in an airtight container for a week in the refrigerator.
notes:
- firstly, use fresh and juicy coconut for more flavour.
- also, adjust the amount of sugar based on the sweetness of mango.
- additionally, cook on medium flame to prevent from burning.
- furthermore, to make hard burfi, cook for more time and for soft burfi, cook less.
- finally, mango burfi / mango coconut barfi recipe can also be garnished with chopped nuts.