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.
Servings: 10 pieces
Ingredients
1 Cup = 250ml ; 1 tbsp = 15ml
- 2 tbsp Ghee
- 2 cups Mango Pulp
- 2 cups Desiccated Coconut
- 2 tbsp Corn Flour
- 1 cup Sugar
- ¼ 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.
Notes
Adjust sugar based on sweetness of mango pulp.
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).
