MANGO COCONUT BURFI OR MANGO FUDGE IN 20 MINS
Mango Coconut Burfi or Mango Fudge is an easy and delicious dessert with fresh mango puree and coconut in 20 minutes.
Quick and Easy Mango Dessert:
Mango Coconut Burfi is an easy and quick dessert to make in less than 30 minutes. As we all know Mango is a king of fruits and taste. It’s excellent flavor, taste and aroma makes a delicious dessert. Mango and Coconut together makes a wonderful combination, milk helps to give a soft texture to the burfi. It is an excellent dessert for parties and potlucks. If you are not a big fan of mango taste and flavor, you can simply make a Coconut Ladoo with coconut and milk and without mango.
Smart Cooking Tips:
1. Avoid adding extra ghee in this recipe, because coconut by itself oozes out oil when cooking.
2. Make sure to cook the coconut and mango mixture completely until it becomes thick, it might take 10 – 15 minutes. If you do not cook completely until it gets thick consistency then shaping the burfi becomes difficult.
3. Milk and coconut tend to burn quickly, so keep stirring in between.
4. If you are using frozen shredded coconut make sure to defrost it completely before making burfi.
5. Make sure to use sweet ripe mango for this recipe, if the mango tastes sour adjust adding sugar according to your taste.
6. Choose less fibrous mango like Alphonso variety for this recipe.
7. You can also replace the whole milk with 2% reduced fat milk, but whole milk gives rich taste to the burfi.
8. You can also use store-bought mango puree in this recipe. I used one fresh Alphonso mango in this recipe. One medium size Alphonso mango yields 0.50 cup to 0.75 of puree. If you are using store-bought mango puree use 0.50 cup of puree.
How to serve Mango Coconut Burfi?
Serve Mango Coconut Burfi warm or cold.
Mango Coconut Burfi or Mango Fudge is an easy and delicious dessert with fresh mango puree and coconut in 20 minutes.
- 1 no ALPHONSO MANGO
- 2 cup SHREDDED COCONUT
- 0.50 cup MILK
- 2 no CARDAMOM
- 0.25 cup SUGARS GRANULATED
- 1 tsp GHEE
Peel and chop the mango flesh roughly. Discard the mango skin and seed. Blend the mango flesh to a smooth puree without any lumps ( if you are using store-bought mango puree, use half a cup of puree). Grease a wide plate with ghee and keep it ready.
In a pan heat ghee and add shredded coconut. Mix well with ghee and cook until a nice coconut aroma comes out.
Add milk, mango puree and mix well. Cook until it becomes thick and loses its moisture content. Keep stirring in between to avoid the mango and coconut mixture getting burned.
Add sugar, cardamom and mix well. Cook, again until it becomes thick and forms a big lump. Transfer the mango coconut mixture into the greased plate and allow it to cool.
When the mango coconut mixture is warm, garnish with your favorite nuts like pistachios, almonds or cashew nuts and press gently. Refrigerate for at least half an hour and cut into small square shape burfis or into your desired shapes like rectangle or diamond and serve.
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