Mango Barfi Recipe | Mango Coconut Barfi Recipe

mango barfi recipe

Mango Barfi Recipe: Burfi/Peda is an Indian fudge made with khoya/khoa (milk solids). They come in a variety of flavours in addition to plain. It is the season of the king of fruits in India, none other than the sweet and addictive mangoes, which are certainly deserving of that title! So today’s burfi is mango-flavored, and we have Mango burfi or Mango barfi!

So, what happens when you combine the delectable flavour of mango with a rich, delectable, and addictive sweet? You will receive the softest, melt-in-your-mouth tropical flavoured fudge!

With a little elbow grease, this mango burfi comes out beautifully in just a few minutes, making the effort worthwhile. You could also do it in the microwave, stirring every 1 minute or so; I haven’t tried it, but it should work.

A sweet mango pulp-based variation on the popular coconut barfi recipe It is a creamy, rich, flavoured, and moist coconut fudge recipe that is suitable for any occasion. This recipe is a better sweet because it uses less sweet and relies more on the sweetness and flavour of the added mango pulp.

Summertime in India is vibrant and full of tropical fruits. These fruits are not only eaten on their own but are also used extensively in Indian cuisine to make beverages and desserts. The mango coconut barfi, known for its combination of mango and coconut flavour, is one such popular Indian sweet recipe.

This mango burfi recipe is a variation on the traditional coconut barfi. Basically, I reduced the amount of sugar and increased the mango pulp proportionally. As a result, not only do you get a flavour combination, but you also get a less sugary dessert. Having said that, my first thought for making mango barfi was to substitute milk powder for the desiccated coconut. However, I later switched to coconut because I was concerned that using milk powder would result in a hard barfi, whereas coconut would always result in a moist barfi. Furthermore, the addition of mango pulp makes the fudge a very bright and appealing yellow sweet. This should appeal to both children and adults.

In addition, some simple and important tips, suggestions, and variations for making a moist mango barfi recipe. First and foremost, I used store-bought desiccated coconut for this recipe because I couldn’t find fresh coconut. However, if you have access to freshly grated coconut, I would always recommend using it. Second, for this recipe, use sweeter, less sour mangoes. Perhaps the best option would be fully ripe thothapuri, alphonso, badami, or neelam. Finally, once the barfi has been settled and shaped, store it in an airtight container in a dry place. Refrigerate it if possible for a longer shelf life.

You can also see my other Sweet Recipes Collection, it Includes various delicious sweet recipes such as Chhena Rasgulla RecipePeda RecipeChocolate Barfi RecipeJalebi Recipe and So on.

And you can also visit other categories such as:

Mango Barfi Recipe Card:

mango barfi recipe

Mango Barfi Recipe

Manita
Burfi/Peda is an Indian fudge made with khoya/khoa (milk solids). They come in a variety of flavours in addition to plain. It is the season of the king of fruits in India, none other than the sweet and addictive mangoes, which are certainly deserving of that title! So today's burfi is mango-flavored, and we have Mango burfi or Mango barfi!
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course sweet
Cuisine South Indian
Servings 24 pieces

Ingredients
  

  • 1 cup  mango   (cubes)
  • 1/2 cup  milk
  • 1 cup  sugar
  • 3 cups  coconut   (grated)
  • 1/4 tsp  cardamom powder

Instructions
 

How To Prepare Mango Barfi

  • First, combine 1 cup mango and 1/2 cup milk in a blender.
  • To make a smooth puree Adding more milk as needed
  • Pour the mango puree into a large kadai.
  • Also, add 1 cup sugar and stir until completely dissolved.
  • Add 3 cup coconut (blended to a coarse paste if necessary) and 2 tbsp saffron milk. If using desiccated coconut, soak 2.5 cup in 1/4 cup warm milk for 10 minutes.
  • Continue to stir until the mixture begins to thicken. (approximately 10 minutes)
  • Continue to cook on a medium heat, stirring constantly. After 15 minutes, the mixture begins to thicken.
  • After about 15 minutes, the coconut mixture will begin to separate from the pan.
  • Continue cooking until the mixture begins to hold its shape.
  • Now stir in 1/4 teaspoon cardamom powder.
  • Place the prepared mixture on a greased baking sheet lined with baking paper (width: 15 cm, height: 6 cm, length: 17 cm).
  • set firmly, forming a block Allow to set for 30 minutes, or until completely set but still warm. Alternatively, make balls to serve with mango ladoo.
  • Unmould and cut into pieces now
  • Finally, serve mango burfi / mango coconut barfi immediately or store in an airtight container in the refrigerator for up to a week.
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Notes:

  • To begin, for more flavour, use fresh and juicy coconut.
  • Also, depending on the sweetness of the mango, adjust the amount of sugar.
  • In addition, cook on medium heat to avoid burning.
  • Furthermore, for hard burfi, cook for a longer period of time, and for soft burfi, cook for a shorter period of time.
  • Finally, chopped nuts can be added to the mango burfi / mango coconut barfi recipe.

If you made this recipe, please be sure to rate the recipe and comment how it was 🙂 You can also Sign up for my email newsletter for more delicious vegetarian recipes.

Also Read: Mathura Peda