Mango Coconut Burfi | Mango Coconut Fudge

 

mango-coconut-burfi
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5 from 9 votes

Mango Coconut Burfi/ Mango Coconut Fudge

Mango Coconut Burfi is one of the easy to prepare mango dessert recipe. The perfect combination of coconut and mango makes it a very delicious dessert infused with mango pulp, roasted aroma of coconut and fragrant from cardamom are just perfect on its own.
Burfi is one of the favourite dessert for most of the Indians and most preferred sweet during any celebrations and festivals.
Here is an easy Mango and Coconut Burfi recipe with step by step photos and video. 
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dessert
Cuisine: Indian
Servings: 10 pieces
Author: Geetha Priyanka

Ingredients

1 Cup = 240ml

  • 2 tbsp Ghee
  • 1 cup Mango Pulp
  • 2 cups Desiccated Coconut
  • 2 tbsp Corn Flour
  • 1 cup Sugar
  • 1/4 tsp Cardamom powder
  • 1 tsp Almonds roughly chopped
  • 1 tsp Cashew nuts roughly chopped
  • 1 tsp Pistachios roughly chopped

Instructions

  • In a small bowl prepare corn flour slurry by adding 2 tbsp corn flour and 1/4 cup water, mix well making sure there are no lumps.
  • In a 2nd bowl, add mango pulp, corn flour mixture, sugar and whisk until smooth and lump free.
  • In a pan, dry roast desiccated coconut until fragrant and keep it aside.
  • In the same pan heat ghee.
  • Add mango and cornflour mixture, cook on medium heat by stirring regularly until mixture starts to get dense.
  • Now reduce the heat to lowest possible setting and add desiccated coconut.
  • Mix well and continue to cook on low heat until mixture leaves the sides of the pan.
  •  Once mixture reaches desired consistency add cardamom powder.
  • Now add roughly chopped almonds, pistachios and cashew nuts.
  • Mix until well combined and turn off the heat.
  • Transfer the burfi mixture to a greased tray.
  • Garnish with almonds, cashew nuts.
  • Cut  the burfi into the desired shape while its still warm.
  • Delicious Mango Coconut burfi is ready to serve.
    mango-coconut-burfi

Video

Notes

Adjust sugar based on sweetness of mango.
Cut the burfi when it's still warm.
For garnish, you can add melon seeds or any dry fruits of your choice.
Desiccated coconut can be substituted with freshly grated coconut.
Do not add ghee for vegan version.
Ready to use  mango pulp can be substituted with fresh mango puree (cut fresh ripe mango into cubes and blend).
 

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