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.
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 mango desserts 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 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 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
Coconut Mango Burfi {Fudge}
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
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Grubbing With Jess says
These look amazing and I am sure they taste heavenly! Nothing better than momma’s cooking 🙂
Archana says
Hi Jess! Thank you. I agree, when Mom is cooking I love to just sit back, relax and enjoy the food she makes 🙂
Hans Susser says
That looks wonderful 🙂
Cheers !
Archana says
Thank you Hans!
Roesti_per_edu says
Hi there. Can this be made with dessicated coconut?
Archana says
yes! You can make it with desiccated coconut
Tasty Eats Ronit Penso says
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?
Archana says
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 🙂
Tasty Eats Ronit Penso says
Thank you Archana, I’m glad to know it can work. I will give it a try soon. 🙂
Archana says
You are welcome! Let me know how it goes.
Aaichi Savali says
It looks delicious.
Archana says
Thank you!!
Archana says
Thank you! I love your blog name. Can’t wait to check it out.
Anu Chawla says
Sounds delicious! Did you use sweetened mango pulp?
Archana says
Hi Anu, I used canned Alphonso mango pulp which is sweetened.
Anu Chawla says
Thank you. I made it this past weekend and everyone loved it ?
Can it be frozen?
Archana says
Hi Anu! So glad you made this. Yes you can def freeze them. I would freeze individually between parchment.
Anu Chawla says
Thank you!!
Archana says
Anu, I have also stored them in the fridge and they stay well upto 2 weeks.
Blogtastic Food says
Wow I have never seen fudge like that before. It looks so good!
Archana says
Thank you!
blondieaka says
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 🙂
Archana says
Thank you! Do let me know how you like this fudge.
k mitchell says
Hi! In the recipe, do you mean cows milk? Or coconut milk? Thanks!
Archana says
Hey, Regular full far cows milk works best for this recipe.
lathiya says
drooling right now..mango has always a soft corner in our home ( heart)..looks delicious
Archana says
Thank you Lathiya! We love mangoes too!
dimplescookbook says
Looks so delicious…
Archana says
Thank you!
Sunita says
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!
Archana says
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.
Aditi says
Hey I am vegan and allergic to coconut can I sub cashews for coconut and soy milk for regular milk?
Archana says
Hi Aditi, I have not tried myself but I think you may have to grind the cashews finely. Soy milk is fine.
Priya says
Do you have a instant pot version of this ?
Archana says
Hi Priya, since this recipe does not require pressure cooking, I have not tried it in the Instant Pot.
Priya says
Thanks for the quick response. Your instant pot recipes are spot on. Thank you.
Archana says
You are most welcome 🙂
Indira says
Looks heavenly, yummy. Thanks for sharing receipe.
AnnRae says
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!
Roesti_per_edu says
Hi. Can this be made with dessicated coconut? Thanks.
Archana says
yes you can use desiccated coconut
St says
This was fantastic! Everyone who tried it, loved it.