I'm so thrilled to share my mom's ultimate Mango Coconut Burfi recipe with you! This delightful treat requires just five simple ingredients to create a heavenly dessert that will delight your taste buds from the very first bite. Get ready to fall in love with this easy-to-make, mouthwatering sweet that brings a burst of tropical flavor and fun to any occasion!

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Why You’ll Love This Recipe
Ingredients
How to Make Mango Coconut Burfi
Storing
Tips to Make The Best Mango Coconut Burfi
More Dessert Recipes You'll Love
Recipe

Mango coconut burfi is a delicious Indian sweet made from ripe mango puree, freshly grated coconut, sugar, and milk. This dessert combines the tropical flavors of Alphonso mango and coconut into a rich, fudge-like treat that is often garnished with nuts.

Growing up in Maharashtra, the festive month of August always brought a wave of excitement and joy to our home. It’s a time packed with celebrations, especially Raksha Bandhan, Narali Poornima, and Ganesh Chaturthi, all featuring the wonderful coconut.

Mom would whip up her amazing Narali Bhath (Sweet Coconut Rice), delicious Mango Coconut Burfi, and her signature Rava Coconut Laddu. Now that I'm in the US, I love making Instant Pot Sweet Coconut Rice, and it tastes just as fantastic as Mom’s stovetop version!

mango coconut burfi garnished with pistachios

Why You’ll Love This Recipe

Simple and Easy: This recipe is a breeze to make with only five ingredients.

Tropical Delight: Every bite is bursting with the irresistible flavors of mango and coconut.
Ideal for Any Occasion: Whether it’s a festive event or a cozy family get-together, mango coconut burfi is sure to be a crowd-pleaser.

I first learned how to make Mango Coconut Burfi from my Mom when she visited us from India in August 2017. I love picking up new recipes, tips, and techniques from her, and we always end up cooking up a storm together. I've made this burfi countless times since then, and I'm super excited to share it with you all!

close up photo of mango coconut burfi squares

Ingredients

Grated Fresh Coconut - The star of this recipe is freshly grated coconut, which adds the perfect texture, flavor, and aroma to the burfi. The best part is that high-quality freshly grated coconut (I prefer Deep Brand) is easily available in the frozen foods section of Indian grocery stores.
Mango Pulp - I recommend using canned Alphonso mango puree for the most authentic taste and convenience. You can also use fresh mango puree when mangoes are in season.
Milk - whole milk adds a luscious texture and rich flavor.
Sugar -I recommend regular sugar, but you can also use substitutes like monk fruit sweetener.
Saffron - adds a rich floral aroma and a beautiful orange hue to the burfi

How to Make Mango Coconut Burfi

In a large heavy-bottomed non-stick pan, combine the grated coconut (thawed if using frozen), milk, mango pulp, and sugar.
Mix well over medium-high heat. Add saffron and continue to stir frequently for about 15 minutes.

ingredients for mango coconut burfi in a enamled cast iron pan

The mixture will start to thicken and may splatter. Reduce the heat to medium. Continue stirring frequently, making sure to scrape the bottom and sides of the pan as it thickens further. Ensure the mixture thickens without burning, and watch as the color gradually deepens from yellow to orange.
After about 40 to 50 minutes, the mixture will begin to pull away from the sides of the pan and form a dough-like consistency. If necessary, lower the heat to prevent browning and keep stirring frequently. Test the dough by taking a small amount and checking if it forms a ball without sticking to your hands. Once it does, turn off the heat.

Transfer the mixture to a greased pan or a tray lined with parchment paper.
Using the back of a spatula (a silicone spatula works well), press the mixture evenly to form a half-inch thick layer.

aluminum tray lined with parchment paper

spreading mango coconut burfi dough on a parchment lined tray

Garnish with the remaining saffron and sliced pistachios. Allow it to cool completely, or refrigerate for 20 minutes to speed up the process.
Cut into 1 to 1.5-inch squares, yielding about 24 pieces.

mango coconut burfi garnished with pistachios and saffron

Storing

Store the burfi in the refrigerator for up to 2 weeks to maintain its freshness.

This delightful treat makes a perfect treat for your loved ones, especially during Rakshabandhan, adding a touch of sweetness to the celebrations!

Tips to Make The Best Mango Coconut Burfi

Constantly stir and watch the process as the textures change making sure that it cooks evenly. Adjust the heat as needed.
When it is almost cooked, it releases fats from the coconut and the milk which makes the mixture look shiny and dense. Watch for the color to change from light yellow to orange.
Lower the heat for the last 5 minutes to avoid overcooking or burning.

More Dessert Recipes You'll Love

Mango Cheesecake - Heavenly cheesecake with an easy Instant Pot Recipe
Ricotta Cheesecake – A lighter Instant Pot cheesecake with a rich luxurious texture from ricotta cheese and a buttery pistachio crust
Rose Falooda – An ice cream float with aromatic rose syrup, cool basil seeds, and thin noodles over the chilled milk
Cinnamon Sugar Puff Pastry Twists – Easy 3-ingredient homemade Khari biscuits.
Summer Berry Cake – Delicious cake made with mixed berries and lemon zest topped with lemon glaze and fresh berries
Berry Bread Pudding – A lush and creamy bread pudding with berries in the layers of rich brioche bread and custard

Recipe

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mango burfi garnished with pistachios and saffron

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4.36 from 37 votes

Coconut Mango Burfi {Fudge}

Coconut Mango Burfi is a delightful 5-ingredient dessert featuring a soft, melt-in-your-mouth fudgy texture, perfectly balanced sweetness, and the irresistible aroma of the finest mangoes.

Prep Time5

Cook Time55

Cooling Time30

Total Time1 30

Course: Dessert

Cuisine: Indian

Servings: 12

Calories: 187kcal

Author: Archana Mundhe

Recipe Video

Ingredients

▢ 2 cups freshly grated coconut (frozen works well, make sure to thaw it first)
▢ 2 cups milk full fat
▢ 1 cup mango pulp (canned Alphonso mango pulp)
▢ ¾ cup sugar
▢ 1 teaspoon saffron
▢ 1 tablespoon sliced pistachios optional

Instructions

In a large heavy-bottomed non-stick pan, combine the grated coconut, milk, mango pulp, and sugar. Mix well over medium-high heat.
Add half of the saffron and continue to stir frequently for about 15 minutes.
The mixture will start to thicken and may splatter. Reduce the heat to medium and continue stirring frequently, making sure to scrape the bottom and sides of the pan as it thickens further. Ensure the mixture thickens without burning, and watch as the color gradually deepens from yellow to orange.
After about 40 to 50 minutes, the mixture will begin to pull away from the sides of the pan and form a dough-like consistency. If necessary, lower the heat to prevent browning and keep stirring frequently. Test the dough by taking a small amount and checking if it forms a ball without sticking to your hands. Once it does, turn off the heat.
Transfer the mixture to a greased pan or a tray lined with parchment paper.
Using the back of a spatula (a silicone spatula works well), press the mixture evenly from all the sides to form a half-inch thick layer.
Garnish with the remaining saffron and sliced pistachios. Allow it to cool completely, or refrigerate for 20 minutes to speed up the process.
Cut into 1 to 1.5-inch squares, to make about 24 pieces. Store the burfi in the refrigerator for up to 2 weeks to maintain its freshness.

Nutrition

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Filed Under

Traditional Indian Sweets Stove Top Diwali Ganesh Chaturthi Festival Foods Indian Festival Foods Coconut Mango

Comments

4.36 from 37 votes (33 ratings without comment)

Why You’ll Love This Recipe

Ingredients

How to Make Mango Coconut Burfi

Storing

Tips to Make The Best Mango Coconut Burfi

More Dessert Recipes You'll Love

Recipe

Coconut Mango Burfi {Fudge}

Recipe Video

Ingredients

Instructions

Nutrition

Filed Under

More Traditional Indian Sweets

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