Mango Burfi | Coconut Mango Barfi - Special Indian Dessert
Mango burfi is a rich and classic Indian dessert recipe with a soft and chewy texture prepared using mangoes, coconut, milk powder, and sugar. One of the best tropical-flavored Indian desserts.
Servings: 12
Calories: 103kcal
Equipment
- Baking pan or Greased plate
- Pan
Ingredients
To make the flavored mango puree
- ¼ cup + 2 tablespoon Sugar
- 1 pod Cardamom
- 5 strands Saffron
- 1 cup Mango chunks (approx. ¾ to 1 cup puree)
Other ingredients
- 1 cup Desiccated Coconut (check tips)
- ½ cup Milk powder
- 1 tablespoon Ghee (optional)
- Pistachios , for garnish (optional)
- Vark , for garnish (optional)
- Rose petals , for garnish (optional)
Instructions
- Add sugar, cardamom pod, and saffron strands in a blender and blend them into powder form. To this, add mango chunks and combine them to smooth puree. (If you are using store-bought puree, you don't have to blend anything. Just powder cardamom and use all ingredients directly).¼ cup + 2 tbsp Sugar, 1 pod Cardamom, 5 strands Saffron, 1 cup Mango chunks
- Grease a plate or line of parchment paper on your baking pan for the burfi to set.
How to make mango burfi?
- Add the desiccated coconut to a pan on medium heat and saute for a minute or two on medium-low flame.1 cup Desiccated Coconut
- Add the flavored mango puree prepared above (or store-bought puree with sugar, cardamom powder, and saffron strands) and mix to ensure there are no lumps. Cook this on low flame for 4 to 5 minutes.
- Add the milk powder and continue to stir until the moisture evaporates and becomes a thick lump or a smooth ball. It may take a total of 12 to 15 minutes.½ cup Milk powder
- Add ghee at this point if needed. (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, or halwa texture, remove it a bit early. For a firmer texture, cook a little longer)1 tbsp Ghee
- Pour the barfi mixture onto a greased plate or parchment paper immediately and spread it evenly using the back of the spoon. Garnish it with pistachios, rose petals, and press gently using the back of a spoon.Pistachios, Vark, Rose petals
- Once it cools down completely, cut them into desired shapes.
- You can store this burfi at room temperature for a day and in an airtight container in the refrigerator for up to 7 days.
Notes
- Because we are adding mango pulp, the texture of this burfi will not be hard like coconut burfi or firm like regular milk barfi. It will be on the soft and moist side. If, for some reason, the mixture does not come together, add little extra desiccated coconut and/or milk powder.
- For the best result, try this recipe entirely on medium-low flame and keep stirring so it doesn't stick to the bottom of the pan.
- 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.
- The amount of time to reach the final stage may vary depending on the water content of the mango; the 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.
- Depending on the texture of the coconut (fine or coarse) and the mangoes' color, the burfi's texture and appearance may vary.