Mango Coconut Fudge is an easy and quick dessert to make within 30 minutes. It's excellent flavour, taste and aroma makes a delicious dessert. This is similar to Maharashtrian Coconut burfi, called Kopra Pak (Kopra:- Coconut, Pak:- Fudge). This become popular sweet-dish at my home and my family become a fan of homemade sweets rather than market sweets ;) so decided to share this easy recipe of fudge with you all...I really love these tropical flavours.
The appearance is satisfying and flavours too are rich and yumm. These stay good in the fridge for 4-5 days.Today is our 25th Foodie Monday Bloghop Event, it's really a wow feeling and we are celebrating our Silver Jubilee week and it's a super-hit event for us. We are total 8 bloggers(including me) in this foodie family and all are fabulous chef.
Mangoes are on season these days in Australia...very sweet and delicious !! So I took my fav fruit Mangoessss for today's theme.
If you are not a big fan of mango taste and flavour, you can simply make a Coconut Ladoo with coconut and milk and without mango.
Coconut Ladoo
This mango burfi has perfect balance flavor of mangoes and coconut. This is not the kind of burfi that sets pretty hard like mawa burfi. It has coconut as well as moisture from mango puree.
The texture of the burfi is soft, crumbly and delicate. Once its set properly, it does not go hard but remain soft which is the best thing about it.
You can make end number of yummilicious mango deserts :-
Mango SorbetHomemade Mango Papad
Mango-Chikoo Smoothie
Mango Mastani Recipe
Homemade Mango Jam
Chilled Mango Lassi
Quick Chocolate Fudge
Strawberry Mouse
Let's start making of burfi recipe with step by step photos. Learn how to make melt in the mouth
Ingredients :
Dessicated Coconut - 1 and 1/2 cup
Mango puree - 1/2 cupMilk - 1/2 cup
Condensed Milk - 1/2 cup
Chopped dry fruits for sprinkle - Pistachio and Almonds
Cardamom powder - A pinch
Desi ghee - 1/2 tbsp
Preparation Method :
1) Grease the tray or container with ghee and keep it aside.
2) Take desiccated coconut in a pan on medium heat. If you using frozen then defrost first then use.
3) Roast it with stirring continuously till it gets dry and lightly brown. You will get nice toasted aroma of coconut.
4) Then add milk, condensed milk and mango pulp.
5) Mix it and keep cooking on medium heat. Don’t forget to stir continuously.
6) Keep cooking till it dries out, becomes thick and will come together like a big lump. It takes 18-20 minutes.
7) Turn off the stove, add cardamom powder and mix well.
8) Remove it to a greased tray or container. Spread it evenly and smooth out the surface.
9) Sprinkle few chopped pistachios and almonds on top and press it lightly so it sticks to the burfi. Let it cool completely so it sets. If in the hurry pop into the fridge.
10) Once set, cut into pieces and serve.
You can check my video of "Mango Coconut Fudge Recipe on YouTube"
Happy Cooking and Enjoy !!
