I'm so thrilled to share my mom's ultimate Mango Coconut Burfi recipe with you! This delightful treat requires just five simple ingredients to create a heavenly dessert that will delight your taste buds from the very first bite. Get ready to fall in love with this easy-to-make, mouthwatering sweet that brings a burst of tropical flavor and fun to any occasion!
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Mango coconut burfi is a delicious Indian sweet made from ripe mango puree, freshly grated coconut, sugar, and milk. This dessert combines the tropical flavors of Alphonso mango and coconut into a rich, fudge-like treat that is often garnished with nuts.
Growing up in Maharashtra, the festive month of August always brought a wave of excitement and joy to our home. It’s a time packed with celebrations, especially Raksha Bandhan, Narali Poornima, and Ganesh Chaturthi, all featuring the wonderful coconut.
Mom would whip up her amazing Narali Bhath (Sweet Coconut Rice), delicious Mango Coconut Burfi, and her signature Rava Coconut Laddu. Now that I'm in the US, I love making Instant Pot Sweet Coconut Rice, and it tastes just as fantastic as Mom’s stovetop version!
Why You’ll Love This Recipe
- Simple and Easy: This recipe is a breeze to make with only five ingredients.
- Tropical Delight: Every bite is bursting with the irresistible flavors of mango and coconut.
- Ideal for Any Occasion: Whether it’s a festive event or a cozy family get-together, mango coconut burfi is sure to be a crowd-pleaser.
I first learned how to make Mango Coconut Burfi from my Mom when she visited us from India in August 2017. I love picking up new recipes, tips, and techniques from her, and we always end up cooking up a storm together. I've made this burfi countless times since then, and I'm super excited to share it with you all!
Ingredients
- Grated Fresh Coconut - The star of this recipe is freshly grated coconut, which adds the perfect texture, flavor, and aroma to the burfi. The best part is that high-quality freshly grated coconut (I prefer Deep Brand) is easily available in the frozen foods section of Indian grocery stores.
- Mango Pulp - I recommend using canned Alphonso mango puree for the most authentic taste and convenience. You can also use fresh mango puree when mangoes are in season.
- Milk - whole milk adds a luscious texture and rich flavor.
- Sugar -I recommend regular sugar, but you can also use substitutes like monk fruit sweetener.
- Saffron - adds a rich floral aroma and a beautiful orange hue to the burfi
How to Make Mango Coconut Burfi
- In a large heavy-bottomed non-stick pan, combine the grated coconut (thawed if using frozen), milk, mango pulp, and sugar.
- Mix well over medium-high heat. Add saffron and continue to stir frequently for about 15 minutes.
- The mixture will start to thicken and may splatter. Reduce the heat to medium. Continue stirring frequently, making sure to scrape the bottom and sides of the pan as it thickens further. Ensure the mixture thickens without burning, and watch as the color gradually deepens from yellow to orange.
- After about 40 to 50 minutes, the mixture will begin to pull away from the sides of the pan and form a dough-like consistency. If necessary, lower the heat to prevent browning and keep stirring frequently. Test the dough by taking a small amount and checking if it forms a ball without sticking to your hands. Once it does, turn off the heat.
- Transfer the mixture to a greased pan or a tray lined with parchment paper.
- Using the back of a spatula (a silicone spatula works well), press the mixture evenly to form a half-inch thick layer.
- Garnish with the remaining saffron and sliced pistachios. Allow it to cool completely, or refrigerate for 20 minutes to speed up the process.
- Cut into 1 to 1.5-inch squares, yielding about 24 pieces.
Storing
Store the burfi in the refrigerator for up to 2 weeks to maintain its freshness.
This delightful treat makes a perfect treat for your loved ones, especially during Rakshabandhan, adding a touch of sweetness to the celebrations!
Tips to Make The Best Mango Coconut Burfi
- Constantly stir and watch the process as the textures change making sure that it cooks evenly. Adjust the heat as needed.
- When it is almost cooked, it releases fats from the coconut and the milk which makes the mixture look shiny and dense. Watch for the color to change from light yellow to orange.
- Lower the heat for the last 5 minutes to avoid overcooking or burning.
More Dessert Recipes You'll Love
- Mango Cheesecake - Heavenly cheesecake with an easy Instant Pot Recipe
- Ricotta Cheesecake – A lighter Instant Pot cheesecake with a rich luxurious texture from ricotta cheese and a buttery pistachio crust
- Rose Falooda – An ice cream float with aromatic rose syrup, cool basil seeds, and thin noodles over the chilled milk
- Cinnamon Sugar Puff Pastry Twists – Easy 3-ingredient homemade Khari biscuits.
- Summer Berry Cake – Delicious cake made with mixed berries and lemon zest topped with lemon glaze and fresh berries
- Berry Bread Pudding – A lush and creamy bread pudding with berries in the layers of rich brioche bread and custard
Recipe
Coconut Mango Burfi {Fudge}
Ingredients
- 2 cups freshly grated coconut (frozen works well, make sure to thaw it first)
- 2 cups milk full fat
- 1 cup mango pulp (canned Alphonso mango pulp)
- ¾ cup sugar
- 1 teaspoon saffron
- 1 tablespoon sliced pistachios optional
Instructions
- In a large heavy-bottomed non-stick pan, combine the grated coconut, milk, mango pulp, and sugar. Mix well over medium-high heat.
- Add half of the saffron and continue to stir frequently for about 15 minutes.
- The mixture will start to thicken and may splatter. Reduce the heat to medium and continue stirring frequently, making sure to scrape the bottom and sides of the pan as it thickens further. Ensure the mixture thickens without burning, and watch as the color gradually deepens from yellow to orange.
- After about 40 to 50 minutes, the mixture will begin to pull away from the sides of the pan and form a dough-like consistency. If necessary, lower the heat to prevent browning and keep stirring frequently. Test the dough by taking a small amount and checking if it forms a ball without sticking to your hands. Once it does, turn off the heat.
- Transfer the mixture to a greased pan or a tray lined with parchment paper.
- Using the back of a spatula (a silicone spatula works well), press the mixture evenly from all the sides to form a half-inch thick layer.
- Garnish with the remaining saffron and sliced pistachios. Allow it to cool completely, or refrigerate for 20 minutes to speed up the process.
- Cut into 1 to 1.5-inch squares, to make about 24 pieces. Store the burfi in the refrigerator for up to 2 weeks to maintain its freshness.
Video
Nutrition
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Teju says
Tasted heavenly! Thank you for sharing the perfect recipe and instructions. I did not have pistachios on hand. Instead, I used slightly toasted pecans. Gave a good crunch.
Archana Mundhe says
I'm so glad you enjoyed it! Pecans sound like a delicious substitute.
Madhura Bannore says
This barfi is absolutely delicious!
I love how simple yet flavorful it is, like most of Archana's recipes.
I made modak version for Ganesh Chaturthi, and it was a show stopper.
Archana Mundhe says
Thank you so much for the kind words! I’m thrilled to hear that the barfi was a hit and that you enjoyed the modak version for Ganesh Chaturthi!
Sunita Patolia says
Reviews from my cousins were that these are better than any Chitale bandhu barfi. The texture, sweetness, all of it is just perfect!
Archana Mundhe says
Thank you so much!!
Teju says
Tasted heavenly! Thank you for the perfect recipe and instructions! ♥️