I am so excited to share a 5-ingredient dessert recipe today – THIS Coconut Mango Burfi tastes heavenly!
A simple dessert that is SO fragrant and flavorful with the rich and moist textures from the coconut!
We are in the midst of a beautiful summer here in the northeast. Boys are out of school, Mom is visiting from India and our schedules are pretty relaxed. I am learning a lot of new recipes and techniques from my Mom. Between the two of us, we are cooking on most days. With lots of family and friends visiting, we are so excited to have all the company to share the yummy foods with.
This kind of laid-back summer takes me back to my childhood memories of growing up in India. In a small town in India, our home facing a beautiful park and our family constantly between family and friends. I have most vivid memories of Indian summers and the mango season. Boxes and boxes full of ripe, sweet and full flavored Alphonso mangoes that we would devour. My mom would make delicious sweets with the mangoes and my favorite is the Coconut Mango Burfi or fudge.
All these years I never tried making it myself. The last few weeks that mom is with me, she has made these incredibly delicious coconut mango burfi twice for us. I think it is high time I learn how to make them and share the goodness with everyone.
It takes only 5 ingredients and 30-minutes or less to whip up a batch of these delicacies.
Pro Tips from mom to make perect coconut mango burfi:
- The key is to constantly stir and watch the process as the textures change and making sure that it cooks evenly.
- When it is almost cooked, it releases fats from the coconut and the milk which makes the mixture look shiny and dense. The color will change from light yellow to orange.
- Lower the heat for the last 5 minutes to avoid it from getting scorched.
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- 2 cups fresh grated coconut (frozen works well)
- 2 cups milk full fat
- 1 cup mango pulp tinned works well, preferably made with Alphonso mangoes
- 1 cup sugar
- 1 teaspoon saffron
- 1 tablespoon sliced nuts for garnish optional
- Take a large heavy bottomed or a non-stick pan. Put it on medium-high heat. Add coconut, milk, mango pulp and sugar. Mix well.
- Keep stirring continuously for about 15 mins.
- The mixture will start to thicken and may stick to the pan. Keep scraping it off the pan and mix. Make sure the mixture is thickening without burning. The color should slowly deepen from yellow to orange.
- Add half of the saffron. Mix well and cook for another 5 mins.
- Lower the heat to medium-low as the bottom starts to brown and the mixture starts to form a ball. Cook for another 5 mins.
- Turn the heat off. Take the mixture out in a greased pan or a parchment lined tray. Press evenly with the back of a spatula ( a silicone spatula works well).
- Make half an inch thick layer by tightly pressing the mixture down and sideways to form a square.
- Garnish with more saffron, nuts. Cut into squares big or small, allow to chill and enjoy! If they happen to last for more than a day(which is rare) keep refrigerated.
Recipe Video
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Author: Archana
Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live New Jersey with my husband and two sons.
These look amazing and I am sure they taste heavenly! Nothing better than momma’s cooking 🙂
Hi Jess! Thank you. I agree, when Mom is cooking I love to just sit back, relax and enjoy the food she makes 🙂
That looks wonderful 🙂
Cheers !
Thank you Hans!
This looks so tasty! Love the combination of coconut and mango. Since I can’t get fresh coconut, do you think I can use dried coconut instead?
I am sure this will come out delish with dried unsweetened coconut too. You Can soak the dried coconut in milk (1:2 ratio, 1 cup milk: 2 cups coconut) for 20 mins before making this dish. Then follow remaining recipe 🙂
Thank you Archana, I’m glad to know it can work. I will give it a try soon. 🙂
You are welcome! Let me know how it goes.
It looks delicious.
Thank you!!
Thank you! I love your blog name. Can’t wait to check it out.
Sounds delicious! Did you use sweetened mango pulp?
Hi Anu, I used canned Alphonso mango pulp which is sweetened.
Thank you. I made it this past weekend and everyone loved it ?
Can it be frozen?
Hi Anu! So glad you made this. Yes you can def freeze them. I would freeze individually between parchment.
Thank you!!
Anu, I have also stored them in the fridge and they stay well upto 2 weeks.
Wow I have never seen fudge like that before. It looks so good!
Thank you!
These sound lovely and fudge is a favorite of mine…I have the mangoes and the coconuts so am ready to go…Thank you for sharing your mums recipe 🙂
Thank you! Do let me know how you like this fudge.
Hi! In the recipe, do you mean cows milk? Or coconut milk? Thanks!
Hey, Regular full far cows milk works best for this recipe.
drooling right now..mango has always a soft corner in our home ( heart)..looks delicious
Thank you Lathiya! We love mangoes too!
Looks so delicious…
Thank you!
Hi, I tried to change the quantity but accidentally added too much milk, and it is not getting to the solid state. Should I go out and buy more coconut or is there another way to thicken it? Thanks so much, am very excited to try it for Diwali!
Hi Sunita, depending on how much extra milk is there it will take longer to thicken or you will have to add more coconut to it. Let me know how it goes.