Mango Barfi Recipe | Mango Coconut Burfi Recipe with step-by-step pics and a short Youtube video. If you like my video, please do SUBSCRIBE to my channel ‘Asmallbite’. This is a super yummy barfi, that can be finished within 25 minutes, that too with 3 main ingredients, mangoes, sugar and grated coconut. Even people who follow a low-calorie diet can enjoy this barfi without much guilt, as no ghee is used, except for greasing the burfi plate or tray. It can be understood as mango puree is added to the regular Coconut Burfi or Rava Coconut Burfi and can be called an extended version of it. Yet, coconut can be replaced with milk powder or khoya too but coconut lends more moistness/softness to the burfi. It’s the season of the king of fruits in India, make this rich, flavourful, addictive sweet at home. If interested, check my collection of Indian Mango Recipes from my blog.
✔ About the Recipe
- Delicious and Yummy
- Simple to Prepare
- A seasonal and Summer favorite
- Twist to the usual burfi
- Made with minimal ingredients
- Better than store-bought mithai
Frequently Asked Questions
✔ What variety of mangoes should be used?
- Any sweet mangoes like Alphonsa, Banganapalli, Neelam, Badami, etc. Yet, ready-made/canned mango pulp or frozen mangoes too.
✔ Can I use freshly grated coconut or skip coconut fully?
- Yes, freshly grated coconut lends more flavour (check the notes section, on how to use it).
- Instead of coconut, milk powder can be used but coconut lends more moistness to the burfi.
✔ How to make it with condensed milk?
- Just mix sweetened condensed milk with the mango puree and then cook the mixture. But do not forget to reduce the amount of sugar as condensed milk is already sweet.
✔ Storage Suggestions
- It stays good for about 1 week when kept outside and 15 days under refrigeration.
Check my other Barfi / Burfi Recipes like
Mango Burfi Recipe
Mango Barfi Recipe | Mango Coconut Burfi Recipe
Equipment
- Stovetop
- Baking Tray
- Mixer
Ingredients
- 1 Cup Mango Puree
- ¼ Cup Milk
- 1 Cup Sugar
- 2 Pods Cardamom
- 2½ Cup Desiccated Coconut
- Ghee [For greasing]
Instructions
- Measure 1 cup of chopped mango and 1/4 cup of milk for grinding (use sweet and fibreless mango).Then, measure 1 cup of sugar, 2 cardamom pods, and 2.5 cups of desiccated coconut.Notes: Cardamom pods can be replaced with 1/2 tsp of cardamom powder and desiccated coconut with freshly grated coconut.
- To a mixer/blender, add 1 cup of chopped mango and 1/4 cup of milk.Then, blend it till smooth.
- In a heavy-bottomed or nonstick pan, pour the blended mango puree.Then, add the crushed cardamom pods.
- Immediately add 1 cup of sugar.Mix well and cook for 3 to 4 minutes on low flame, till the sugar dissolves completely.
- Now, add the desiccated coconut slowly in a sprinkled way, this method avoids lump formation.Continue to cook on low flame by stirring continuously.
- After 10 to 12 minutes, the mixture will start to separate from the pan. Continue the stirring until it forms a mass but not brittle.Line a tray or plate with butter paper or grease it with ghee directly.
- Then transfer the burfi mixture to the tray. Level it with a ladle or a flat-bottomed vessel.Set aside for 30 minutes. If preferred, sprinkle some slivered almonds or cashews over the burfi. When the burfi is warm itself, draw lines with a knife or pizza cutter to make it into pieces.Do try this Mango Barfi Recipe in your home before the mango season ends.
Video
Notes
Tips for Mango Coconut Burfi Recipe
- Use ripe, sweet, deep yellow-colored mangoes for a good taste and look. I used Alphonsa mangoes.
- I used fresh mangoes, it can be replaced with ready-made/canned mango pulp or frozen mangoes too.
- Use fibreless mangoes, otherwise strain the puree, and then use it.
- Adjust sugar accordingly to the sweetness of the mangoes.
- For a healthy version, use jaggery or organic sugar for this Mango Barfi Recipe.
- Don't skip adding cardamom pods or powder, as it enhances the taste of the Mango Coconut Burfi Recipe.
- I used desiccated coconut for a quick process, it can be replaced with freshly grated coconut too.
- If using fresh coconut, roast till all the moisture is absorbed. Otherwise, the barfi gets spoiled soon.
- Don’t cook after it forms as a mass, else the burfi turns chewy.
- For a different taste and look, 1 tbsp of broken cashews or tutti frutti can be added to the burfi mixture.
- Give a setting time of 30 minutes at least and cut the barfi, when it is warm itself.
- It stays good for about 1 week when kept outside and 15 days under refrigeration.
- Furthermore, you can also make mango peda instead of barfi. When the mixture is warm enough to handle, make pedas with greased hands.
Mango Barfi Recipe
Method for Mango Barfi Recipe
1. Measure 1 cup of chopped mango and 1/4 cup of milk for grinding (use sweet and fibreless mango).
Then, measure 1 cup of sugar, 2 cardamom pods, and 2.5 cups of desiccated coconut.
Notes: Cardamom pods can be replaced with 1/2 tsp of cardamom powder and desiccated coconut with freshly grated coconut.
2. To a mixer/blender, add 1 cup of chopped mango and 1/4 cup of milk.
Then, blend it till smooth.
3. In a heavy-bottomed or nonstick pan, pour the blended mango puree.
Then, add the crushed cardamom pods.
4. Immediately add 1 cup of sugar.
Mix well and cook for 3 to 4 minutes on low flame, till the sugar dissolves completely.
5. Now, add the desiccated coconut slowly in a sprinkled way, this method avoids lump formation.
Continue to cook on low flame by stirring continuously.
6. After 10 to 12 minutes, the mixture will start to separate from the pan. Continue the stirring until it forms a mass but not brittle.
Line a tray or plate with butter paper or grease it with ghee directly.
7. Then transfer the burfi mixture to the tray. Level it with a ladle or a flat-bottomed vessel.
Set aside for 30 minutes. If preferred, sprinkle some slivered almonds or cashews over the burfi. When the burfi is warm itself, draw lines with a knife or pizza cutter to make it into pieces.
Do try this Mango Barfi Recipe in your home before the mango season ends.
Mango Coconut Burfi Recipe
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog. 
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