Mango Burfi | How to make Mango Burfi {Fudge} with Coconut

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It’s been a long time, more than two weeks I posted here. So to treat my readers, I’m here with the most delicious, addictive Mango Burfi.

Mango Burfi

As I said, I couldn’t post any recipes for the past two weeks because so much technical stuff was going on on my website. So to kick off that lag, I made a dessert to treat you all with my most favorite ingredients Mango and Coconut. The goodness in this recipe is you need just 3 basic ingredients to make this addictive dessert. When I say addictive, I’m not exaggerating. In the last two weeks, I made this two times already and my kids are like “Mom can you make that Mango sweet again?” Isn’t it great?

How to make Mango Burfi with Coconut

Mango and Coconut are a match made in heaven. I have tried this combination in my Mango crepes. The only process is you take all ingredients in a heavy-bottomed pan and keep stirring till it thickens. Then add ghee /melted butter and cardamom powder. You can also add saffron strands if you like. Remove it to a greased plate or parchment paper lined plate. Add chopped nuts on top for garnishing. Let it cool completely. Then cut in the desired shape and serve.

Short video to make Mango Coconut Burfi

How to store Mango Coconut Burfi (Fudge)

Store the burfi/Fudge in the refrigerator in an air tight container. It stays good for 3 to 4 days in the refrigerator. But beware, it doesn’t stay that long (lol).

Let us discuss the ingredients

Mango – We are using Mango pulp in this recipe. Chop nice juicy mango and pulse it in a blender to make a puree. I prefer pulpy mangoes like Alphonso for this recipe to the fibrous ones. Homemade fresh mango pulp gives the best taste. Still, if you can’t make fresh, try using store-bought mango pulp.

Coconut – I used frozen grated coconut though I prefer fresh ones. Thaw the frozen coconut on the countertop before.

Sugar – I used organic raw sugar. You can use powdered jaggery or brown sugar for a healthier option.

Check out more mango recipes

Egg less No Churn Mango Ice Cream – Just 3 Ingredients

Whole Wheat Mango Cake – Egg less, Butter less

No Fail Mango Yogurt Parfait with failed muffins

Easy Homemade Mango Jam (No Preservatives)

Mango Lime Lassi / Mango Lime Yogurt Smoothie

Mango pistachios smoothie

Food Bloggers Recipe swap

You should know that I’m part this, FB group where we bloggers are assigned to each other to try their recipes. This month I have been swapped with the talented and most versatile blogger Jayashree. She blogs at Evergreen dishes. Her blog is full of delicious vegetarian dishes. She is also an author of 3 ebooks. I chose to make this mango fudge recipe as adapting this.

Mango burfi recipe

Ingredients

Mango Pulp – 1/2 Cup

Grated Coconut – 1/2 Cup

Organic Raw Sugar – 3/4 Cup

Ghee/clarified butter – 1 Tsp

Cardamom Powder – 1/2 Tsp

Chopped pistachios – To garnish

Method

• Take mango pulp, coconut, and sugar in a heavy-bottomed pan.
• Start stirring in medium heat. The sugar dissolves and will become liquid.
• Keep stirring. It starts to thicken. Add ghee and cardamom powder.
• The mix starts to leave the edges and comes in one mass.
• Remove this to a greased plate. Garnish with chopped pistachios.
• Let it cool completely. Cut it into desired shapes and serve.

Notes

1. You can use homemade fresh mango pulp or store-bought ones.
2. Adjust sugar based on the sweetness of the mango.
3. Store in refrigerator.

Pin Mango Burfi with Coconut

Swap has come up with Paniyaram by Mireille| Raw Banana Fry by Nayna| Veg Mayo Sandwich by Pavani|  Sattu drink by The Girl by Next Door | Oats Dosa by Usha| Pineapple Sorbet by Narmadha| Appam by Shalini| Poha Chivda by Sasmita| Turkish Semolina Pudding by Sandhya| Imli Ka Amlana by Jayashree

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