Go Back
Mango burfi

Recipe card for mango koprapak

Nehas Cook Book
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Dessert
Cuisine Indian


  • ¾ cup sweet mango pulp
  • ¾ cup milk
  • 1.5 cup desiccated coconut
  • ¼ cup sugar
  • ¼ cup milk powder
  • 1 green cardamom
  • ½ tsp saffron strand soaked into hot milk
  • 1 tsp ghee
  • Garnish: silver vrak


  • In a mixture jar, add mango pieces and grind them into smooth paste.
  • Now, in a bowl, take desiccated coconut and slightly warm milk. Mix everything and rest it for 10-15 minutes.
  • Also, grind sugar and cardamom into fine powder.
  • Now in a heavy bottom pan add mango pulp. Cook for 2 minutes.
  • Then add grinded sugar and cook till sugar is completely dissolved.
  • Now add coconut milk mixture and saffron milk. Mix well.
  • Stir continuously and cook it for 15-17 minutes till all liquid evaporates.
  • Then add milk powder and mix well.
  • Add 1 tsp ghee and mix well.
  • Cook mixture for 4-5 minutes with stirring continuously. It should look dry and lumpy when done.
  • Grease plate or thali with ghee. Then transfer the barfi mixture into greased pan and spread it evenly.
  • Let it cool completely and then divide it into square pieces and top it up with silver vrak.
  • Serve coconut burfi or store in the refrigerator for 5-6 days.


  • adjust the amount of sugar-based on the sweetness of mango.
  • Cook barfi mixture continuously on medium flame till it becomes dry.
  • rest barfi for 4 hrs at room temperature or 1 hrs in the refrigerator, so it will set into pieces.
  • You can garnish mango barfi with chopped nuts.