Last year, I made Mango Dessert series with back to back mango based recipes and this year, I have been missing mangoes like crazy. March and April went off in a whiz, with no mangoes in sight and entire May, I had to be off mangoes for health reasons. I had been sneaking in mangoes, with every chance I got. Recently, I got some really good organic Alphonso Mangoes and after savoring some as it is, I made this quick Mango Coconut Burfi – really delicious at every bite 🙂
There are a lot of Mango Fudge (Mango Coconut Burfi) recipes on the internet and you might ask whats so different about this recipe. It is really really simple – I used only those ingredients that are very common in any pantry and it still turns out pretty amazing! I just went ahead with proportions in my head and kept stirring the mixture until it was thick – I think this is best sweet recipe for both mango lovers as well as sweet lovers like me 🙂
This Mango Coconut Burfi has simple yet exotic ingredients – Milk, Alphonso Mango Puree, Fresh Coconut, Sugar, Cardamom Powder and Saffron (for that beautiful golden hue) I loved the flavor combinations and adding coconut to this Mango Fudge was a decision I made for good. Fresh coconut not only enhanced the flavor, it added an interesting texture to the mango burfi! Apart from coconut, I did add some fresh milk and milk powder too – to make the fudge rich. Do try this recipe before the mango season comes to an end.
How to make Mango Coconut Burfi | Mango Fudge
📖 Recipe
Detailed step-wise picture recipe of making Mango Coconut Burfi | Mango Fudge
In a pan, dry roast fresh coconut for 4-5 mins on low flame until it is fragrant.
Add mango puree, milk and milk powder to the roasted coconut.
Mix well making sure there are no lumps.
Cook on low flame for 4-5 mins and then add saffron soaked in some milk along with cardamom powder.
Now keep stirring it continuously until it begins to come together and thickens up sightly. At this stage, add sugar and mix well.
The mixture turns slightly runny again as the sugar dissolves.
Continuous stir and cook it on low flame for another 13-15 mins until the mixture begins to come together. In between add 1-2 teaspoon of ghee.
When the mixture no longer sticks to the spoon and rolls into a smooth ball, switch it off from heat.
Immediately transfer it to a greased plate, pat it flat and let it cool down slightly.
Sprinkle chopped almonds and saffron strands. Using a knife, cut into desired shape. Once completely cooled down, remove the pieces.
Store in an airtight container. For longer shelf life, refrigerate. Stays good for a week or 10 days.
Recipe Notes
Adjust sugar quantity as per sweetness of the mango. It is important to cook the mixture on low flame and stir continuously until the fudge is formed. Run the knife in some water if there are difficulties cutting the fridge. Setting it in fridge for some time would help as well.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
