Coconut Mango Burfi

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With the weather continually being “cloudy chilly windy damp” for months we had a surprise bonus this past weekend. Early in the morning there was glorious sunshine and the temperature by mid morning had already climbed to the 70’s. I even dared to open the backyard door that was closed for a long time now and my 2 year old though suspicious at first tagged along and had a fun time playing in the backyard. It felt wonderful to feel the sun on the skin and not having to cover one self with sweater or a jacket. This day reminded me so much of a summer day back in India, the fun times we and the delightful things we ate as kids.  Of the many things I desired that time the top on the list were fresh, sweet and juicy mangoes.

  Anyway when I went to the Indian Grocery that evening with the thought of mangoes still lingering in my mind, I looked for them and as expected no avail. I knew it was wishful thinking on my part to expect to find mangoes in the mid of cold February. So I got the next best thing in mango ‘Mango Pulp’. Of course it goes without saying that the pulp does not have the same flavor and aroma of a real mango as it is loaded with sugar and citric acid.  I was planning to make the usual Mango Lassi with it, but when I saw Coconut Burfi on sale close by, I got this idea of making Mango Coconut Burfi using Mango Pulp and Coconut.  

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  Notes:      

These are some thoughts that I had after making the dessert. 

 

  • The Burfi is not going to turn hard like a regular coconut burfi, because of the presence of mango pulp.

  •  The same cooked coconut mixture can be rolled and made into laddos instead of barfis.

  • Toasted nuts like cashews, almonds and also raisins can be added to enhance taste and texture.

Ingredients

 

  • 1 1/2 cups shredded coconut fresh/frozen

  • ½ cup milk

  • ½ cup sugar

  • 1/3 cup mango pulp (fresh or canned)

  • 1 Tbsp ghee

  • 1/2 tsp cardamom powder

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Preparation:

  •  Take a thick bottom pan, on low flame add the shredded coconut first and toast it until the coconut turns dry and gets a light brown color. 

  •  The coconut gets burnt very fast so great caution has to be used while toasting this. The aroma that the coconut emits at this time is simply divine.

  •  Add the milk, sugar and mango pulp and stir continuously on medium flame.

  •  Add the ghee at regular intervals. After about 15-20 minutes the mixture starts becoming thick.

  •  Now add the cardamom powder and mix thoroughly.

  •  Grease a small plate and pour this mixture into it and even it on the top with a spoon or spatula so that it is about 0.5 inch thick.

  •  Cut into desired shapes or even make laddos of this.

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47 comments

  1. Asha says:

    I made these long time ago at Aroma for Coffee’s event with Mango pulp and sweetened coconut. Smells so good, doesn’t it? Enjoy 🙂

  2. Laavanya says:

    Mango and Coconut must give it a perfect tropical feel… yummy.
    I was amazed too at the fact that I could keep the doors open during February but today is super chilly.. crazy weather!

  3. Aparna says:

    They look good. The mango season is almost upon us here in India. Can hardly wait.
    I make something like this with carrots and coconut. Done a post on it.

  4. Rina says:

    Can’t ask for anythig more… Love mango in any form. I have Mango pulp in my pantry.. and coconut too… Can’t wait to try and taste this.. Your Burfi looks so yummy. Nice color. Thanks for posting. Bookmarked dear. BTW lovely presentation too.

  5. Kaykat says:

    Mango+coconut? That sounds *so* good. Today has been a great food blog day, the only thing that could be better is if this burfi landed in front of me!

  6. RedChillies says:

    Indeed Asha, it is very decadent. Now why am I not surprised that you have already made this? You are an awesome cook.

    Laav, agree this has a tropical feel to it. Yeah, it has been a crazy weather.

    Thanks Happy Cook.

    Nah, Rachel these are not real daisies. I wish I had some real ones.

    Thnaks Mala.

  7. RedChillies says:

    Thanks Aparna. Yay Mango season is so close by. I will check your post.

    Thanks so much Rina. Your comments mean a lot to me. I hope you get a chance to try it.

    Thanks Mansi. So glad you liked it.

    Thanks Madhu. Hope you try this.

    Thanks Seema, Hmmm I guess I can read minds. I will check your email.

  8. RedChillies says:

    Thanks Uma. Your comments mean a lot to me.

    Thanks Dhivya. Yeah, it is really decadent and aromatic.

    Thanks Vimmi, Sandhya.

    Thanks Kaykat. I know what you mean 🙂

    Thanks Pravs.

  9. Mona says:

    Wow! Thats a beautiful picture, Never tried a Mango Barfi anytime. I have 3 cans of Mango pulp in my pantry, and i was thinking how to use them differently other than the usual mango milk shakes, or lassi’s. Thanks for sharing, now i will try this 🙂

  10. TBC says:

    What a great combination- mango and coconut. I’d seen this a long time back somewhere else too. Bookmarking it! 🙂
    Thanks, RC!

  11. sia says:

    that looks really delicious? we have started getting mangoes since december:) do u by any chance live in UK? coz we too r having similar weather here.

  12. R.Punitha says:

    Hi,
    it looks really fantastic and its taste is also too good red chillies. Mouth watering snack. Thank you….

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