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.
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.