Skip to main content

Mango and Coconut Burfi

Mango Coconut Burfi - delicious sweet prepared with mango pulp, coconut, milk powder and sugar. Easy and tasty burfi within 30 minutes. We prepare many kinds of burfis with different ingredients such as besan flour, maida or simply a full fat milk. Depending on the available ingredients, the varieties are endless and today we are going to see how to prepare a delicious burfi with our seasonal and favourite fruit mango. I guarantee that nobody can say no to this burfi. You can enjoy the flavours of mangoes in every bite. After eating this burfi, your kids will ask you to prepare again.
This mango coconut burfi includes simple preparatory work like grating the coconuts and grinding the mangoes. Then we have to stir all the ingredients in a heavy bottomed kadai. The most important step in this burfi is we have to stir, stir and stir it continuously for 20 to 25 minutes.
For this burfi try to use fresh grated coconuts. Choose for a slightly overripe mangoes to produce a perfect flavour for this burfi. Coconuts and mangoes pair wonderfully together and milk powder brings the burfi a perfect shape. One more thing about mango variety - for this burfi I suggest to use Alphanso, Banagana Palli or Malgova varieties.

Mango and Coconut Burfi recipe - delicious sweet prepared with mango pulp, coconut, milk powder and sugar. Easy and tasty burfi within 30 minutes. Mango recipes - Sweet with mangoes.
Here is a short video for Mango Coconut Burfi 





Mango and Coconut Burfi Recipe

Print Friendly and PDF




Mango Coconut Burfi - delicious sweet prepared with mango pulp, coconut, milk powder and sugar. Easy and tasty burfi within 30 minutes.

Prep time : 20 minutes
Cook time : 25 minutes
Yield : 25 burfis
Category : sweets
Author : Muthulakshmi Madhavakrishnan

 Ingredients
  • 2 ripe mangoes
  • 1 medium coconut
  • 1.5 cups sugar or 250 grams sugar
  • 1/4 cup milk powder
  • 4  tbsp ghee
Cooking Directions
  1. Grate the coconut without any brown parts. Peel the mangoes skin gently and just make long cuts.
  2. Next, add the mangoes in a big mixer jar and grind it to a smooth paste. No need to add water or milk for grinding the mangoes.
  3. Heat a heavy bottomed non stick kadai and add the grated coconuts along with a tbsp of ghee. Fry the coconuts on a medium heat for 5 minutes.
  4. Turn off the heat and add the mango pulp and sugar. Mix them well with the coconuts.
  5. Next, add the milk powder and mix them well without any lumps.
  6. Now, turn on the stove and stir it continuously for 10 minutes. At first, the sugar will start melting and it looks like halwa.
  7. After 10 minutes, add a tsp of ghee and stir it continuously in a circular motion.
  8. When there will be no moisture left in the coconut mango mixture or the mixture starts to turn brown in the corners turn off the heat. Transfer the coconut mango mixture to a greased plate.
  9. Let them to cool down completely and cut them into pieces.


Mango and Coconut Burfi with step by step photos 

 

Grate the coconut without any brown parts. One medium coconut provides upto 2.5 cups to 3 cups of grated coconuts.

 

Peel the mangoes skin gently and just make long cuts.

 
Next, add the mangoes in a big mixer jar and grind it to a smooth paste. 


No need to add water or milk for grinding the mangoes.

 

Heat a heavy bottomed non stick kadai and add the grated coconuts along with a tbsp of ghee.


Fry the coconuts on a medium heat for 5 minutes.

Turn off the heat and add the mango pulp and sugar. Mix them well with the coconuts.

Next, add the milk powder and mix them well without any lumps.

Now turn on the stove and stir it continuously for 10 minutes. At first, the sugar will start melting and it looks like halwa.

After 10 minutes, add a tsp of ghee and stir it continuously in a circular motion.


 
When there will be no moisture left in the coconut mango mixture or the mixture starts to turn brown in the corners turn off the heat.

 
Check your burfi by taking a little with a spoon and drop it in a plate and roll it with your fingers. If it is easy to roll without sticking, your burfi is perfect and transfer the coconut mango mixture into a greased plate or tray. Let them cool down completely and cut them into pieces. Transfer the burfi to an airtight container.

Transfer the burfi to an airtight container. Enjoy this easy and delicious Mango Coconut Burfi with your family. 


To view the recipe in Tamil 
மாம்பழ தேங்காய் பர்பி தமிழில்



Labels:

Comments

  1. Unknown2 July 2018 at 16:48

    I made this mango coconut burfi, it came out well. My kids and colleagues relished it.

    ReplyDelete
  2. Muthulakshmi Madhavakrishnan2 July 2018 at 21:17

    Thanks a lot. Glad to hear your kids and colleagues enjoyed the burfi.

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Paneer Masala - 15 minute Paneer Gravy - Easy Paneer Masala

Quick Paneer Masala - this homemade restaurant style paneer masala is one of my most frequently made gravy recipes. It's perfect with chapathi, poori, nann and also for pulao varieties. Fresh tomatoes help to  make the best gravy, especially when you use red ripe tomatoes. What makes this quick paneer masala easy to make and why it calls for 15 minute gravy is because instead of pureeing the tomatoes, it's made with ground tomato paste. For paneer butter masala, we blanch the tomatoes and then made into puree. But I want to prepare a quick gravy with simple process. During the summer season, I like to prepare gravy and sambar with a shortcut.This quick paneer masala is one of the best 15 minute gravy recipes for beginners and also for busy mothers. I am actually really excited about this gravy because this paneer masala is made without any artificial colours, fresh cream. It has a delicious flavour with a smooth, creamy gravy.    Tips for the best Paneer masala Use fresh ...
1 comment
Read more

Tirunelveli Kootanchoru - Mixed vegetables rice with dals and spices

Kootanchoru is a popular lunch dish from Tirunelveli. This is our family favourite rice and it is rich in nutrients as it contains lots of vegetables and dals. We prepare this rice frequently for special events and family get togethers.  In most of Tirunelveli dishes we use small onions, garlic, coconut and generous amount of jeera. In this dish also we have used coconut small onion paste and good amount of fresh vegetables. We add commonly used vegetables such as raw banana, brinjals, drumsticks, carrots, beans and potatoes. I have learned this recipe from my grandma. She taught me with her some useful tips and techniques about how to cook, when to add the ingredients and how to choose the correct vegetables. My son named as Tirunelveli biriyani for this rice.  Now let's see how to prepare this kootanchoru with step by step photos.   Here is a short video for Tirunelveli Kootanchoru
2 comments
Read more

Wheat Rava Kichadi With Vegetables - Samba Godhuma Rava Kichadi - Healthy Breakfast

A healthy diabetic friendly kichadi recipe made with wheat rava. You can start your breakfast with a cup of this healthy kichadi as it includes carrot, green peas and beans which blend together beautifully with wheat rava. A handful of fresh green peas gives a slightly sweet taste for the kichadi.  There are two main varieties of wheat rava - medium coarse and fine coarse. Fine coarse wheat rava is my favourite for kichadi and upma dishes. Medium coarse wheat rava is perfect for sweet pongal and payasam. Both types require more time to cook when compared to regular white rava. Fine coarse wheat rava doesn't need to be roasted for this kichadi. To cook 1 cup fine coarse wheat rava you will need 3 cups of water. After preparing the kichadi you should let it stand for 15 minutes, covered and undisturbed for a perfect fluffy texture. And once you find how to cook wheat rava perfectly, you will be making it regularly for your breakfast.  Check out my other tiffin recipes here Idli ...
Post a Comment
Read more

Seppankizhangu Poriyal - Taro Root (Arbi) Fry

Seppankizhangu Poriyal  - this poriyal is prepared with taro root, chilly powder, small onions cumin garlic paste and perfectly roasted in an iron kadai. The best cooking method for this taro root poriyal is to cook the taro roots in an open vessel for 10 minutes on medium heat with a good amount of water. No one likes a mushy taro root, so just keep an eye on it and check them for doneness by inserting a knife. If you cook taro roots in a pressure cooker, it will be too soft and turns mushy. For these types of roast dishes, low heat and long cooking times are important for its texture. The small onions cumin garlic paste, adds flavour to the taro roots. Roasting the taro roots in an iron kadai creates an excellent flavour and texture.   Similar recipes Vazhaikkai Thuvattal -  Raw Banana (Plantain) Stir Fry   Mithi Paavakai Poriyal - Baby Bitter Gourd Stir Fry  Vazhaikkai Poriyal - Raw Banana (Plantain) Poriyal  Brinjal (Egg Plant) Stir Fry -...
Post a Comment
Read more

Collection of Kuzhambu varieties for lunch

KUZHAMBU RECIPES, 20 KUZHAMBU RECIPES FOR LUNCH Kuzhambus are the foundation for a good lunch in South Indian cuisine. Although there are many rice varieties in South Indian cuisine, a bowl of rice and kuzhambu with any vegetable side dish makes our tummy happy. In this collection, I have shared many traditional Tirunelveli kuzhambu recipes. I have suggested authentic ingredients and spices in my kuzhambu recipes. If you find any spices are inconvenient, you may change according to your taste. Now let's see the collection of kuzhambu recipes here. Click on the pictures or the recipe here to view the recipe details with step by step instructions.   Collection of Kuzhambu varieties for lunch 1. Sodhi - Sodhi is one of Tirunelveli's traditional and popular kuzhambu.This kuzhambu is a special menu on the next day of marriage. A Tirunelveli wedding meal would not be complete without this Sodhi, potato poriyal and ginger chutney.  RECIPE HERE. 2. Pulikuz...
Post a Comment
Read more

Street Style Vegetable Fried Rice - Quick Recipe of Veg Fried Rice Street Food Style

Today we are going to see an interesting street style vegetable fried rice with simple cooking techniques. For the past twenty years, vegetable fried rice and pani puri have been a favourite food for many of us. Everywhere we can see, these two dishes are the stars of the street food. One day during our trip to Tirumala, I learnt this street style vegetable fried rice from a street food vendor. He prepared varieties of fried rice within a few minutes, very casually. As he was preparing, I saw exactly how it was done. There's something magical about eating hot fried rice on the streets.The sound of the street vendors tossing the tang tang with their wok is always enjoyable to me. How to make street style vegetable fried rice in your home kitchen  You can use basmati rice or long grain rice. Always prefer the open pot method to cook the rice for fried rice. The texture will be perfect with less stickiness. Brands such as Unity and India Gate are perfect for fried rice.  You can ...
1 comment
Read more

Collection of side dishes for lunch

Collection of side dishes for lunch Here is a collection of vegetable side dishes like thuvaram, kootu, aviyal, pachadi, puttu etc for your everyday lunch. All the dishes are very easy and healthy.
Post a Comment
Read more

Coconut Milk Curry Leaves Juice - Dishes with two or three ingredients - Coconut Milk Recipes

Today we are going to see an interesting and healthy juice recipe with just two ingredients. Few years ago, I learnt this recipe from my yoga instructor. During our yoga class, she recommends everyone to replace the tiffin with this juice for breakfast. It gives more energy to practice exercises, and it also strengthens the immune system. You can replace curry leaves with mint leaves or coriander leaves. After drinking the juice, eat five soaked badam. Coconut milk curry leaves juice Recipe Details  Prep time: 5 minutes Serves: 1 Category: juice Ingredients 1 cup grated coconut (tightly packed) 20 curry leaves   Directions Take a big mixer jar and add the grated coconut and curry leaves. Add 1/4 cup of water and grind it nicely. Squeeze the ground coconut and strain the milk using a strainer or white cloth. Add the squeezed coconut, curry leaves mixture and grind it nicely with required water. Once again squeeze it well and take the milk. Mix them well and serve it immediately...
Post a Comment
Read more

Mixed Vegetable Rice with Dal - One Pot Protein Rich Rice Recipe - Modern Kootanchoru

Mixed vegetable rice with step by step photos and video. Quick one pot rice within 30 minutes. Apart from kootanchoru and thuvaram paruppu sadham we make this mixed vegetable rice for weekend lunch and family get togethers.  During our childhood days, my Karthi mama makes this rice for dinner and always one of our favourite rice dishes for our whole family. During his bachelor days in Delhi, they prepared this rice frequently with whatever vegetables available in their kitchen. Making of this vegetable  rice doesn't involve any grinding or soaking and bachelor's can easily cook this rice. When it comes to any rice with dals, it must be slightly mushy with soft texture. But I do not like mushy rice, so I have reduced the amount of water. You can change it according to your preference. Allow the rice to cook on medium heat for 10 to 15 minutes or pressure cook for 2 whistles. Cooking time may vary depending on the quality of the rice and the pressure cooker.  To make this h...
Post a Comment
Read more

Semi Ripe Papaya Stir Fry - Pappalikkai Puttu (Poriyal)

This stir fry is prepared with shredded semi ripe papaya. This stir fry is easy to make within 10 minutes. This stir fry is similar to carrot puttu and beetroot puttu.    Semi ripe papaya is light orange in colour with a crisp texture and it has a very mild flavour. The shredded papaya is flavoured with green chillies, onions and finally garnished with fresh coconut. The semi raw papayas are peeled and the innermost white layers are removed along with their tiny seeds. Then they are cut into halves or quarters and  grate it using a slightly thick grater. After grating, we have to saute with mustard, chillies, onions and curry leaves. For this puttu dishes, like carrot puttu and beetroot puttu, the grated vegetables will need to be sauted first for an extra few minutes and then close and cook for 5 to 7 minutes. No water is required for this stir fry. Simply close and cook on low heat for 5 minutes. A handful of freshly grated coconut adds a beautiful colour and taste to t...
Post a Comment
Read more