Mango Coconut Burfi | How to make Mango Coconut Burfi

4.3 from 7 reviews
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By Priya Suresh
Created on 7th Nov 2015
  • Mango Coconut Burfi, How to make Mango Coconut Burfi
Mango Coconut Burfiby Priya Suresh
  • Mango Coconut Burfi | How to make Mango Coconut Burfi (74 likes)

  • 7 reviews
    Rate It!
  • By Priya Suresh
    Created on 7th Nov 2015

About Mango Coconut Burfi

Prepare this delicious burfi simply with tinned kesar mango pulp and dessicated coconut, an easy peasy sweet gets ready very quickly if you have tinned mango pulp and dessicated coconut at home.

The delicious and mouthwatering Mango Coconut Burfi is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Mango Coconut Burfi is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Mango Coconut Burfi. Priya Suresh shared Mango Coconut Burfi recipe which can serve 5 people. The step by step process with pictures will help you learn how to make the delicious Mango Coconut Burfi. Try this delicious Mango Coconut Burfi recipe at home and surprise your family and friends. You can connect with the Priya Suresh of Mango Coconut Burfi by commenting on the page. In case you have any questions around the ingredients or cooking process. The Mango Coconut Burfi can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Mango Coconut Burfi with other users

  • Prep Time0mins
  • Cook Time15mins
  • Serves5People
Mango Coconut Burfi

Ingredients to make Mango Coconut Burfi

  • 1no Tinned mango pulp
  • 1+1/2cup Sugar
  • 1cup Dessicated coconut
  • 1/2tsp Cardamom powder
  • 1/4cup Finely chopped cashew nuts
  • Ghee for greasing

How to make Mango Coconut Burfi

  1. Bring boil the mango pulp in medium flame until it turns bit thick (use a non stick pan)..
  2. Add the sugar, dessicated coconut and cook for a while until the mixture turns bit thick. Add the cardamom powder, cook until the mixture comes out from the vessel.
  3. Spread the mixture on a greased plate, sprinkle immediately the chopped cashew nuts. Let the mixture gets cool well.
  4. Slice the burfi as squares, arrange in an air tightened box. Stay prefect for two days in room temperature and for a week if arranged in fridge.

Reviews for Mango Coconut Burfi (7)

Pari Sanghi9 months ago

Archana Awasthia year ago
taaje aam ka pulp le skte hain ..?

Ar Anjali Minde Korkea year ago
how much is one tin if I make pulp by my self.

Manushi G PSa year ago
1 tin is how many grand / cups?

Megha Sharmaa year ago
in this recepi is it necessary to use tinned mangopulp cantbe use natural mango pulp at home

priya kochera year ago
I will try

Shammi Jalhotra2 years ago

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