Coconut Mango Burfi Fudge Recipe

There’s nothing quite like indulging in a homemade treat that effortlessly blends tropical vibes and a touch of nostalgia. Let me take you on a flavor journey with this Coconut Mango Burfi that’s straight-up divine!

I love creating recipes that blend tropical and sweet flavors, and my Coconut Mango Burfi Fudge does just that. With ripe mango puree and shredded coconut as its base, it’s a delicious fusion enriched with milk powder and a hint of cardamom.

It’s a sweet treat that’s hard to resist!

Coconut Mango Burfi Fudge Recipe Ingredients

• Shredded Coconut: Adds texture; rich in fiber and healthy fats.
• Ripe Mango Puree: Provides natural sweetness; high in vitamin C.
• Milk Powder: Contributes creaminess; packed with protein and calcium.
• Sugar: Sweetens the fudge; a source of carbohydrates.
• Ghee: Adds richness; contains healthy fats and boosts flavor.
• Cardamom Powder: Provides a warm, aromatic flavor; aids digestion.

Coconut Mango Burfi Fudge Recipe Ingredient Quantities

• 1 cup shredded coconut (fresh or desiccated)
• 1 cup ripe mango puree
• 1 cup milk powder
• 1/2 cup sugar
• 1/4 cup ghee (clarified butter)
• 1/4 teaspoon cardamom powder
• A pinch of salt
• 1-2 tablespoons chopped nuts (cashews or almonds, optional)

How to Make this Coconut Mango Burfi Fudge Recipe

1. In a non-stick pan, add the ghee and let it melt over medium heat.

2. Add the shredded coconut to the melted ghee and sauté for about 2-3 minutes until it turns slightly golden.

3. Pour in the mango puree and stir well, cooking for another 3-4 minutes until the mixture thickens slightly.

4. Add the milk powder and mix thoroughly to combine with the coconut and mango puree.

5. Stir in the sugar and continue to cook, stirring constantly to prevent sticking, for 5-7 minutes until the mixture thickens and leaves the sides of the pan.

6. Sprinkle in the cardamom powder and a pinch of salt, mixing well to evenly distribute the flavors.

7. If using, add the chopped nuts and fold them into the thickened mixture.

8. Grease a small tray or dish with a little ghee and transfer the mixture to the tray, spreading it evenly and smoothing the top with a spatula.

9. Allow the mixture to cool to room temperature, then refrigerate for at least 1 hour to set completely.

10. Once set, cut the coconut mango burfi into desired shapes and serve. Store any leftovers in an airtight container in the refrigerator.

Coconut Mango Burfi Fudge Recipe Equipment Needed

1. Non-stick pan
2. Wooden spoon or heat-resistant spatula
3. Measuring cups
4. Measuring spoons
5. Small tray or dish
6. Grease brush or paper towel (for greasing the tray)
7. Knife (for cutting the set burfi)
8. Airtight container (for storing leftovers)

FAQ

• Can I use canned mango puree?
  Yes, canned mango puree can be used. Just ensure it’s ripe and doesn’t contain added sugar.
• Is desiccated coconut different from fresh coconut?
  Yes, desiccated coconut has reduced moisture and gives a slightly different texture. Both work well for this recipe.
• How do I store Coconut Mango Burfi?
  Store in an airtight container in the refrigerator for up to a week for best freshness.
• Can I substitute ghee with butter?
  Ghee provides a distinct flavor, but unsalted butter can be used as an alternative.
• What if I don’t have cardamom powder?
  You can omit it or substitute with a small pinch of nutmeg or cinnamon for a different aroma.
• Are nuts mandatory in the recipe?
  No, nuts are optional but add a nice crunch and can be personalized to your preference.

Coconut Mango Burfi Fudge Recipe Substitutions and Variations

• Shredded Coconut: You can substitute an equal amount of unsweetened coconut flakes.
• Mango Puree: Substitute with peach puree for a different fruit flavor.
• Milk Powder: Replace with an equal amount of almond flour for a nutty twist.
• Sugar: Use an equal amount of coconut sugar for a natural sweetener alternative.
• Ghee: Substitute with coconut oil for a dairy-free option.

Pro Tips

1. Consistency Check Ensure the mango puree is thick and not too watery, as excess moisture can affect the setting of the burfi. If the puree is too runny, consider cooking it down separately to thicken before adding.

2. Roasting Nuts If using chopped nuts, lightly toast them in a pan before adding to the mixture. This enhances their flavor and adds a nice crunch to the burfi.

3. Layering Flavors Gradually add the mango puree to the sautéed coconut to allow the flavors to blend well and to maintain the texture of the coconut.

4. Heat Management Keep the heat at medium-low when thickening the mixture to avoid burning or sticking at the bottom, which could alter the taste.

5. Even Cooling After transferring to the tray, gently tap the tray on the counter to remove air bubbles and ensure an even surface, which will help in cutting neat pieces once set.