Mango Burfi Recipe | Mango Coconut Burfi Recipe

Mango Burfi Recipe | Mango Coconut Burfi Recipe

   An extension to the popular coconut barfi recipe made with sweet mango pulp. it is creamy, rich, flavoured and moist coconut fudge recipe which makes it an ideal dessert recipe for any occasions. this recipe is comparatively a better sweet as it is made with less sweet and depend more on the sweetness and flavour of added mango pulp.

 Summer season india is very colourful and is full of tropical fruits. these fruits are not just relished by itself and is used heavily in indian cuisine to make beverages and desserts. one such popular indian sweet recipe is the mango coconut barfi known for its combination of mango and coconut flavour.

  As I previously mentioned, this recipe of mango burfi is an extension to the traditional coconut barfi. basically, i have reduced the sugar quantity and added the mango pulp proportionally. thus making not only a combination of flavours but also a less sugar based dessert. having said that my first choice to make mango barfi was to use milk powder in the place of desiccated coconut. but later switched to coconut as i thought using milk powder may yield a hard barfi and coconut would always give a moist barfi. in addition, the addition of mango pulp makes the fudge very bright and attractive yellow coloured sweet. this should definitely attract kids and also adults.

TIPS,SUGGESTION AND VARIATION:

 Firstly, i have used a store bought desiccated coconut for this recipe as i have issues getting the fresh ones. having said that i would always recommend using freshly grated coconut if you have access to it. 

 Secondly, use a sweet with less sour mangoes for this recipe. perhaps, fully ripe thothapuri, alphonso, badami or neelam would be the best option. 

 Lastly, once the barfi is settled and shaped, i would recommend storing in an airtight container in a dry place. preferably refrigerate it for better shelf life.

INGREDIENTS:

• 1 cup mango, cubes
• ½ cup milk
• 1 cup sugar
• 3 cup coconut, grated
• ¼ tsp cardamom powder

INSTRUCTIONS:

1.Firstly, in a blender take 1 cup mango and ½ cup milk.

2.Blend to smooth puree adding more milk if required.

3.Transfer the mango puree to large kadai.

4.Also add 1 cup sugar and mix until sugar dissolves completley.

5.Further add 3 cup coconut keep stirring till the mixture starts to thicken.

6.Continue to cook on medium flame stirring continuously.and after 15 minutes, coconut mixture will start to separate from pan.

7.Now add ¼ tsp cardamom powder and mix well.

8.Transfer the prepared mixture into a greased plate lined with baking paper

9.Set well forming a block and cut into pieces.

10.Finally, serve mango burfi / mango coconut barfi or store in airtight container for a week in the refrigerator.

                                                 EnjoyFood!