• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking From Heart
  • Home
  • Recipe Index
  • About
    • CH Accolades
    • CH Video Recipes
    • Privacy Policy
  • Contact
  • Subscribe to our Blog!
menu icon
go to homepage
  • Recipe Index
  • Contact
  • Subscribe
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • Contact
    • Subscribe
    • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipes » Dessert Recipes

    Mango Coconut Burfi | Mango Fudge

    Published: Jun 18, 2018 · Modified: Jun 13, 2021 by Ramya · Leave a Comment

    7 shares
    • Facebook
    • Twitter
    Jump to Recipe Print Recipe

    Delicious Mango Coconut Burfi recipe with step-wise pictures, very easy to make at home! Instant Mango Fudge recipe to satiate sudden sweet cravings.

    Mango Coconut Burfi

    Last year, I made Mango Dessert series with back to back mango based recipes and this year, I have been missing mangoes like crazy. March and April went off in a whiz, with no mangoes in sight and entire May, I had to be off mangoes for health reasons. I had been sneaking in mangoes, with every chance I got. Recently, I got some really good organic Alphonso Mangoes and after savoring some as it is, I made this quick Mango Coconut Burfi – really delicious at every bite 🙂

    Mango Coconut Burfi

    There are a lot of Mango Fudge (Mango Coconut Burfi) recipes on the internet and you might ask whats so different about this recipe. It is really really simple – I used only those ingredients that are very common in any pantry and it still turns out pretty amazing! I just went ahead with proportions in my head and kept stirring the mixture until it was thick – I think this is best sweet recipe for both mango lovers as well as sweet lovers like me 🙂

    Mango Coconut Burfi

    This Mango Coconut Burfi has simple yet exotic ingredients – Milk, Alphonso Mango Puree, Fresh Coconut, Sugar, Cardamom Powder and Saffron (for that beautiful golden hue) I loved the flavor combinations and adding coconut to this Mango Fudge was a decision I made for good. Fresh coconut not only enhanced the flavor, it added an interesting texture to the mango burfi! Apart from coconut, I did add some fresh milk and milk powder too – to make the fudge rich. Do try this recipe before the mango season comes to an end.

    Mango Coconut Burfi

    How to make Mango Coconut Burfi | Mango Fudge

    📖 Recipe

    Mango Coconut Burfi

    Mango Coconut Burfi | Mango Fudge

    Ramya
    Best mango Fudge Recipe!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Desserts, Sweets
    Cuisine Indian
    Servings 12 pieces

    MEASUREMENT

    1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml

    Ingredients
      

    • 1 cup Mango Pulp Alphonso preferred
    • ½ cup Milk
    • ½ cup Sugar
    • 1 cup Fresh Coconut
    • ¼ cup Milk Powder
    • 1-2 teaspoon Ghee
    • ¼ teaspoon Cardamom Powder
    • Pinch of Saffron Strands
    • Few Almonds Chopped
    Prevent your screen from going dark

    Instructions
     

    • In a pan, dry roast fresh coconut for 4-5 mins on low flame until it is fragrant.
    • Add mango puree, milk and milk powder to the roasted coconut. Mix well making sure there are no lumps.
    • Cook on low flame for 4-5 mins and then add saffron soaked in some milk along with cardamom powder.
    • Now keep stirring it continuously until it begins to come together and thickens up sightly. At this stage, add sugar and mix well.
    • The mixture turns slightly runny again as the sugar dissolves.
    • Continuous stir and cook it on low flame for another 13-15 mins until the mixture begins to come together. Inbetween add 1-2 teaspoon of ghee.
    • When the mixture no longer sticks to the spoon and rolls into a smooth ball, switch it off from heat. Immediately transfer it to a greased plate and let it cool down slightly.
    • Sprinkle chopped almonds and saffron strands. Using a knife, cut into desired shape. Once completely cooled down, remove the pieces.
    • Store in an airtight container. For longer shelf life, refrigerate. Stays good for a week or 10 days.
    Keyword Sweets
    InstagramMention @cookingfromheart or tag #cookingfromheart if you have tried this recipe!
    YouTubeDo you enjoy short recipe videos? Subscribe to our YouTube channel to watch new videos!

    Mango Coconut Burfi

    Detailed step-wise picture recipe of making Mango Coconut Burfi | Mango Fudge

    1. In a pan, dry roast fresh coconut for 4-5 mins on low flame until it is fragrant.

    2. Add mango puree, milk and milk powder to the roasted coconut.

    3. Mix well making sure there are no lumps.

    4. Cook on low flame for 4-5 mins and then add saffron soaked in some milk along with cardamom powder.

    5. Now keep stirring it continuously until it begins to come together and thickens up sightly. At this stage, add sugar and mix well.

    7. The mixture turns slightly runny again as the sugar dissolves.

    8. Continuous stir and cook it on low flame for another 13-15 mins until the mixture begins to come together. In between add 1-2 teaspoon of ghee.

    9. When the mixture no longer sticks to the spoon and rolls into a smooth ball, switch it off from heat.

    10. Immediately transfer it to a greased plate, pat it flat and let it cool down slightly.

    11. Sprinkle chopped almonds and saffron strands. Using a knife, cut into desired shape. Once completely cooled down, remove the pieces.

    12. Store in an airtight container. For longer shelf life, refrigerate. Stays good for a week or 10 days.

    Mango Coconut Burfi

    Recipe Notes

    • Adjust sugar quantity as per sweetness of the mango.
    • It is important to cook the mixture on low flame and stir continuously until the fudge is formed.
    • Run the knife in some water if there are difficulties cutting the fridge. Setting it in fridge for some time would help as well.

    I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂

    Share this: Show some love!

    • Click to share on Pinterest (Opens in new window) Pinterest
    • Click to share on Facebook (Opens in new window) Facebook
    • Click to share on X (Opens in new window) X
    • Click to share on Telegram (Opens in new window) Telegram
    • Click to share on WhatsApp (Opens in new window) WhatsApp

    Like this:

    Like Loading...

    More Dessert Recipes

    • Bread Rasmalai Recipe
      Bread Rasmalai
    • Basundi Recipe
      Basundi | Homemade Basundi Recipe
    • Semiya Kesari Recipe
      Semiya Kesari | Vermicelli Kesari
    • Coconut Ladoo Recipe
      Coconut Ladoo | Coconut Laddu with Condensed Milk

    Reader Interactions

    Comments

    No Comments

    5 from 1 vote (1 rating without comment)

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome

    Ramya-CookingFromHeart

    Hi! I am Ramya, the face and voice behind Cooking from Heart 🙂 I was born in Andhra Pradesh, brought up in Chennai and currently living in Bangalore. My food is an amalgamation of the different exposures I have had in my life. More about me →

    Popular Recipes

    • Eggless Gulab Jamun Cake
      Eggless Gulab Jamun Cake
    • Fried Gram Chutney without Coconut
      Pottukadalai Chutney | Fried Gram Chutney without Coconut
    • Soya Sukka Curry
      Soya Chunks Chukka | Soya Sukka Curry
    • Bakery Style Egg Puffs Recipe
      Egg Puff | Bakery Style Egg Puffs Recipe
    • Pressure Cooker Tomato Rice | Easy One Pot Tomato Rice
    • No-Bake Mango Cheesecake with Agar Agar
      No-Bake Mango Cheese Cake with Agar Agar

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Contact

    Newsletter

    • Sign Up! for emails and updates

    As seen on

    • Featured
    my foodgawker gallery

    COPYRIGHT © 2025 - Cooking From Heart

    This website uses cookies to improve your experience. We'll assume you're okay with this, but you can opt-out if you wish.Accept Read More
    Privacy & Cookies Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT
    7 shares
    %d

      Rate This Recipe

      Your vote:




      A rating is required
      A name is required
      An email is required

      Recipe Ratings without Comment

      Something went wrong. Please try again.