Mango Coconut Burfi | Mango Milk Powder Barfi is a rich and classic, moist and flavorful burfi recipe that is prepared with a delicious combination of fresh mangoes, coconut, milk powder, and sugar.

The good part about this recipe is that, if you do not want to make mango burfi or lack patience till barfi sets, you can make mango ladoo (laddu). It is just a matter of shape. The taste and texture remain the same. These barfis and laddus are going to be slightly on the moist side and not dry.

This burfi is one of the best recipes to try when fresh mangoes are in season. But if you crave mango desserts and sweets, you can prepare this anytime of the year using canned mango pulp or even for special occasions like Diwali, Navratri, Raksha Bandhan, Holi, Ramzan, or Christmas.

Also, this is a build-on recipe. I have created a fusion dessert - mango barfi cheesecake jars and will soon share the recipe for the same. Stay tuned.

Mango recipes collection

Meanwhile, if you have missed my series of mango recipes - savory, sweets, or desserts - check this out.

3 Ingredient Mango Ice Cream
Mango Mastani or Mango Thick Shake
White Chocolate Mango Mousse
Chia Mango Pudding - This is healthy and the best, especially for the summer season!
Mango Vermicelli Kheer (Mango Payasam)
Raw Mango Rice
Mango thandai
Ugadi pachadi
Tropical Fruit salad
Aamras

It makes me so proud that the barfi or burfi recipe is number one for the past year on my blog, and it is my reader's favorite. WOW! Thank you all. You can check here for a full step-by-step recipe - MILK BARFI OR MILK POWDER BARFI and ROSE PISTACHIO BARFI.

If you are new to this barfi (burfi) - a popular Indian sweet - you can read this post on BARFI / BURFI to know more details about what this barfi is, why your barfi is not setting, why it is chewy, and more. The basic concept remains the same for almost all burfis.

Why laddu or barfi using the same recipe?

If you have a family that has less patience like mine when it comes to waiting to taste a special treat like a burfi while being prepared in the kitchen, they will ask you to reserve some amount even before you spread the mixture onto the plate for letting it set for some time. This happens many times, especially when I prepare my 3 ingredients Kaju Katli or Burfi - I will share the recipe soon. In this case, either divide the mixture into halves and make some barfis and laddu (ladoos) 🙂

Coming back to Mango Coconut Burfi | Mango Milk Powder Barfi | Mango Ladoo (Laddu)

You will love this barfi if you love traditional coconut barfi or nariyal burfi and the flavor of mangoes. One of the best recipes to try at home during pandemic and lockdown when fresh mangoes are in season. Just make sure you use ripe sweet mangoes and not sour ones. This will not only make your burfi taste good but you can also reduce the amount of sugar you may have to add to the recipe.

You can use fresh, frozen, or desiccated coconut (nariyal). I have ground it to coarse powder form so you see that smooth texture in the pictures. This is totally optional. If using fresh or frozen make sure you dry roast on low flame for few minutes to remove the excess moisture content.

Adding flavors like cardamom, saffron, or garnish like pistachios, vark, rose petals are totally optional. You can skip it or be creative and flavor and top it the way you love.

Ingredients

¼ cup + 2 tablespoon Sugar
1 Cardamom pod
5 Saffron strands
1 cup Mango chunks (approx. ¾ to 1 cup puree)
1 ⅓ cup desiccated Coconut (check tips)
½ cup Milk powder
2 tablespoon Ghee
Pistachios, for garnish
Vark, for garnish
Rose petals, for garnish

Steps to prepare Mango Coconut Barfi | Mango Milk Powder Barfi | Mango Ladoo (Laddu)

(Please read all the tips before if you are making barfi for the first time 🙂 ) In a blender, add sugar, cardamom pod, and saffron strands and blend them into powder form. To this, add mango chunks and blend it to smooth puree.
In a pan on medium heat, add mango puree and desiccated coconut powder, and mix to make sure that there are no lumps. Cook this on low flame for 4 to 5 minutes.
Now add milk powder and mix again.
Keep stirring this continuously and cook until the mixture starts to thicken and comes together on low flame. At this point, add ghee.
Continue to cook this till it forms a smooth ball or it does not stick to the back of the spoon. If you take a small piece and try to roll it, it should be non-sticky. (The time you switch off the flame will decide the texture of the barfi. For softer barfi or mango laddu, remove it a bit early. For a firmer texture, cook a little longer)
Transfer this to a greased plate or parchment paper immediately and spread it evenly. Garnish it with pistachios, rose petals, and press gently using the back of a spoon.
Once it cools down completely, cut them into desired shapes.
Mango Coconut Barfi is ready. Serve and enjoy.

Tips and FAQ

Tips to make best Mango Coconut Barfi | Mango Milk Powder Barfi | Mango Ladoo (Laddu)

For the best result, try this recipe completely on LOW FLAME.
Once you blend mango and sugar, check for sweetness and adjust. Add more sugar at this point if needed depending on the sweetness of the mango.
You can use frozen, fresh, or dried coconut flakes too. Just make sure it is dry roasted first before making burfi.
It needs a lot of patience but worth trying. Do it on low flame and keep stirring for even cooking and avoid burning from the bottom.
The amount of time to reach the final stage may vary depending on the water content of the mango, pan used, and the intensity of the flame.
If you find it difficult to cut the burfis, then grease the knife with ghee and try again.
If you are a laddo or laddu lover, you can even make ladoos from the mixture instead of burfis. These laddus are on the moist side and not dry.
If for some reason, the mixture does not come together, add little extra desiccated coconut and/or milk powder.
Depending on the texture of the coconut (fine or coarse) and the color of the mangoes, the texture and appearance of the burfi may vary.

How to store Mango Coconut Barfi or laddu?

You can store this in an airtight container in the refrigerator for up to 7 days.

Why is my mango coconut barfi or burfi not setting?

If you undercook the burfi mixture, it will be sticky and will not set. In this case, simply put the mixture back on the heat, cook for a few more minutes and try to set it again.

Why is my mango nariyal barfi or burfi chewy?

If you overcook it, it becomes chewier. To get the right texture, just cook till it forms a ball and does not stick to the back of a spoon. While it is still hot, take a small piece of the burfi dough and see if you can make a smooth ball out of it. This is the right stage to stop cooking.

Recipe Card

Detailed recipe for Mango Coconut Burfi | Mango Milk Powder Barfi | Mango Ladoo (Laddu)

Other sweets and desserts collection

Don't miss to try some of my favorite and delicious Indian desserts and sweets (meetha or mithai) to try this festival season or any time of the year.