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    Home » Stove Top Recipes

    Mango Coconut Burfi

    Published: Jul 17, 2017 · Modified: May 6, 2021 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 45 Comments

    321 shares
    Jump to Recipe

    I am so excited to share my mom's best mango coconut burfi recipe. It needs only 5 ingredients to make a heavenly dessert that you will instantly fall in love with.

    coconut mango burfi in a black plate

    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. The 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.

    coconut mango burfi in a tray

    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 the 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 mango recipes and my favorite is the Mango Coconut 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.

    Tips

    Here is mom's pro tips to make the best homemade mango coconut 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.

    Here are some more desserts to try: 

    • 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
    • EASY Raspberry Trifle – Delightfully airy cake, fresh berries, cardamom & saffron pudding layered with pistachios and cream, a no-cook recipe
    • 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 that are delicious to eat and a treat to the eyes
    • Summer Berry Cake – Delicious cake made with mixed berries and lemon zest that is topped with lemon glaze and fresh berries
    • Berry Bread Pudding – A lush and creamy bread pudding made with berries tucked in the layers of rich brioche bread and milk custard
    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    coconut mango burfi
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    4.29 from 32 votes

    Coconut Mango Burfi {Fudge}

    Coconut Mango Burfi is a simple 5-ingredient dessert with a soft melt-in-mouth, fudgy texture, just right sweetness and the aroma of the best mangoes.
    Prep Time5 mins
    Cook Time25 mins
    Total Time30 mins
    Course: Dessert
    Cuisine: Indian
    Servings: 8
    Calories: 243kcal
    Author: Archana Mundhe

    Ingredients

    • 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

    Instructions

    • 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.

    Video

    Nutrition

    Calories: 243kcal | Carbohydrates: 38g | Protein: 3g | Fat: 9g | Saturated Fat: 7g | Cholesterol: 6mg | Sodium: 37mg | Potassium: 170mg | Fiber: 2g | Sugar: 35g | Vitamin A: 805IU | Vitamin C: 4.7mg | Calcium: 77mg | Iron: 4.3mg
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

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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 in New Jersey with my husband and two sons.
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    1. Grubbing With Jess says

      July 17, 2017 at 12:19 pm

      These look amazing and I am sure they taste heavenly! Nothing better than momma's cooking 🙂

      Reply
      • Archana says

        July 17, 2017 at 12:58 pm

        Hi Jess! Thank you. I agree, when Mom is cooking I love to just sit back, relax and enjoy the food she makes 🙂

        Reply
    2. Hans Susser says

      July 17, 2017 at 12:38 pm

      That looks wonderful 🙂
      Cheers !

      Reply
      • Archana says

        July 17, 2017 at 12:59 pm

        Thank you Hans!

        Reply
      • Roesti_per_edu says

        August 23, 2020 at 10:23 am

        Hi there. Can this be made with dessicated coconut?

        Reply
        • Archana says

          August 23, 2020 at 10:48 am

          yes! You can make it with desiccated coconut

          Reply
    3. Tasty Eats Ronit Penso says

      July 17, 2017 at 12:50 pm

      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?

      Reply
      • Archana says

        July 17, 2017 at 1:01 pm

        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 🙂

        Reply
        • Tasty Eats Ronit Penso says

          July 17, 2017 at 1:05 pm

          Thank you Archana, I'm glad to know it can work. I will give it a try soon. 🙂

          Reply
          • Archana says

            July 17, 2017 at 1:14 pm

            You are welcome! Let me know how it goes.

            Reply
    4. Aaichi Savali says

      July 17, 2017 at 6:09 pm

      It looks delicious.

      Reply
      • Archana says

        July 17, 2017 at 6:30 pm

        Thank you!!

        Reply
      • Archana says

        July 17, 2017 at 7:42 pm

        Thank you! I love your blog name. Can't wait to check it out.

        Reply
    5. Anu Chawla says

      July 17, 2017 at 8:38 pm

      Sounds delicious! Did you use sweetened mango pulp?

      Reply
      • Archana says

        July 17, 2017 at 8:48 pm

        Hi Anu, I used canned Alphonso mango pulp which is sweetened.

        Reply
        • Anu Chawla says

          August 02, 2017 at 5:52 pm

          Thank you. I made it this past weekend and everyone loved it ?
          Can it be frozen?

          Reply
          • Archana says

            August 02, 2017 at 10:52 pm

            Hi Anu! So glad you made this. Yes you can def freeze them. I would freeze individually between parchment.

            Reply
            • Anu Chawla says

              August 03, 2017 at 12:03 am

              Thank you!!

            • Archana says

              August 03, 2017 at 7:09 am

              Anu, I have also stored them in the fridge and they stay well upto 2 weeks.

    6. Blogtastic Food says

      July 17, 2017 at 8:55 pm

      Wow I have never seen fudge like that before. It looks so good!

      Reply
      • Archana says

        July 17, 2017 at 9:44 pm

        Thank you!

        Reply
    7. blondieaka says

      July 17, 2017 at 9:38 pm

      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 🙂

      Reply
      • Archana says

        July 17, 2017 at 9:45 pm

        Thank you! Do let me know how you like this fudge.

        Reply
    8. k mitchell says

      July 18, 2017 at 12:49 am

      Hi! In the recipe, do you mean cows milk? Or coconut milk? Thanks!

      Reply
      • Archana says

        July 18, 2017 at 2:56 pm

        Hey, Regular full far cows milk works best for this recipe.

        Reply
    9. lathiya says

      July 18, 2017 at 3:55 pm

      drooling right now..mango has always a soft corner in our home ( heart)..looks delicious

      Reply
      • Archana says

        July 18, 2017 at 8:07 pm

        Thank you Lathiya! We love mangoes too!

        Reply
    10. dimplescookbook says

      July 19, 2017 at 3:28 pm

      Looks so delicious...

      Reply
      • Archana says

        July 19, 2017 at 5:47 pm

        Thank you!

        Reply
    11. Sunita says

      October 18, 2017 at 3:33 am

      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!

      Reply
      • Archana says

        October 18, 2017 at 7:07 am

        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.

        Reply
    12. Aditi says

      August 15, 2019 at 4:46 pm

      Hey I am vegan and allergic to coconut can I sub cashews for coconut and soy milk for regular milk?

      Reply
      • Archana says

        August 17, 2019 at 7:34 am

        Hi Aditi, I have not tried myself but I think you may have to grind the cashews finely. Soy milk is fine.

        Reply
    13. Priya says

      October 16, 2019 at 8:16 pm

      Do you have a instant pot version of this ?

      Reply
      • Archana says

        October 16, 2019 at 9:57 pm

        Hi Priya, since this recipe does not require pressure cooking, I have not tried it in the Instant Pot.

        Reply
        • Priya says

          October 17, 2019 at 8:08 pm

          Thanks for the quick response. Your instant pot recipes are spot on. Thank you.

          Reply
          • Archana says

            October 17, 2019 at 8:26 pm

            You are most welcome 🙂

            Reply
    14. Indira says

      June 08, 2020 at 9:02 am

      Looks heavenly, yummy. Thanks for sharing receipe.

      Reply
    15. Moni says

      July 07, 2020 at 1:23 am

      Hi Archana,

      For vegan version, which milk would work best ?

      Reply
    16. AnnRae says

      August 07, 2020 at 1:18 am

      I made this today. It was very easy and fun. I could not find saffron anywhere so several searches told me to substitute turmeric. I served it to my friend (who grew up in Narasaraopet. He really liked it but suggested I substitute cardamom next time.
      All of your recipes are so easy to follow and always turn out. Thank you!

      Reply
    17. Roesti_per_edu says

      August 24, 2020 at 3:30 am

      Hi. Can this be made with dessicated coconut? Thanks.

      Reply
      • Archana says

        August 26, 2020 at 1:05 pm

        yes you can use desiccated coconut

        Reply
    18. St says

      September 24, 2020 at 1:24 am

      This was fantastic! Everyone who tried it, loved it.

      Reply
    19. Reddy says

      November 11, 2020 at 4:18 pm

      I tried making this for the second time, first time it came out good but for the second time the milk got curdled. Do you know what could be the reason.

      Reply
      • Archana says

        November 13, 2020 at 4:53 pm

        Was it old milk?

        Reply

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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

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