Mango Coconut Barfi is a very delicious sweet dish. We use ripe Mangoes and desiccated Coconut Powder along with milk powder for this dessert. You can use finely grated fresh Coconut also. If so, roast the grated Coconut in low flame till it becomes dry, but the color not changed.
The best Mangoes for making this Burfi are the ones which are less fibrous like Alphonso or Kesar Mangoes.
Mango Pulp (or Puree) – ¾ cup
Desiccated Coconut – ¾ cup
Sugar – 1/3 cup
Milk Powder – 1/3 cup
Ghee – 2 tsp
Chopped or sliced dry fruits (Pistachios, Cashew and Almonds) – 2 tbsp
Grease a tray or container with Ghee or Butter. Keep aside.
Heat a tsp of Ghee in a non-stick pan. Add the desiccated Coconut. Roast it for 2 to 3 minutes in low flame (The color of the Coconut should not change).
Add the Mango Puree and Sugar. Keep cooking in medium flame stirring continuously else it may stick to the bottom and get burnt.
When the texture turns semi thick, add the milk powder. Stir well without making any lump.
Continue cooking till dries out, become thick and form a single lump. It takes around 20 to 25 minutes.
Turn off the stove and transfer to the greased tray. Spread it evenly and smooth out the surface with a spoon dipped in Ghee. It gives a glaze to the Burfi.
Sprinkle sliced or chopped dry fruits on top. (You can use dry fruits of your choice). Press the dry fruits gently so that they get stuck to the Burfi.
Leave it to rest for 2 hours to get set. Or keep it in the fridge so that it gets set quickly.
Once it gets set, cut the Barfi into pieces and serve.
Note: Adjust the Sugar depending on the Mangoes you select. If you use sweet Alphonso Mangoes, the given amount of Sugar is sufficient.