Mango Coconut Burfi is a creamy, rich with Coconut flavor and mist fudge recipe. This is an ideal desert for any occasion and party. It is a very simple recipe to make in your kitchen and you will make everyone happy with this great dessert. Try it. Just take care of a few tips while making this dessert – use sweet and fully ripe Mangoes for this dessert like Alphonso. You can also store bought Mango Pulp for this recipe. While cooking, stir cook all the time. Lower the heat during the last five minutes to avoid the foam of this fudge getting scorched.
I have posted many mango recipes in our youtube channel. You can see them in the following links.
Mango Pulp – 1 cup
Sugar – ½ cup (Do not use the powdered Sugar)
Saffron – few strands (soaked in 2 tbsp of warm milk)
Desiccated Coconut – 2 cups
Ghee – 1 tbsp
Dry Fruits – 2 tbsp (for topping)
Heat a heavy bottomed pan in medium flame. Pour a cup of Mango Pulp in it. Cook for 3 to 4 minutes.
Add the Saffron along with the milk in which it was being soaked. Cook for a couple of minutes.
Add the Sugar. Stir cook till it dissolves completely. Continue cooking for a minute. Add 2 cups of desiccated Coconut. Mix well and combine the Coconut and Mango pulp very well.
Add a tbsp of Ghee. Keep stirring continuously. Stir cook till the Ghee starts leaving the sides of the pan.
Remove the pan from the stove. Transfer the contents to a container which is lined with butter paper or to a greased plate. Press and make the thickness even.
Top it with slivered Almonds and press the Almonds slightly into the Burfi.
Keep the container or the plate with the Burfi in a refrigerator for 30 minutes. Once it is set well, cut the block into pieces.
The Mango Burfi is ready for serving. You can also store them it in refrigerator in airtight containers for a week .