Mango burfi (Indian sweet) recipe

Mango is one of my favourite fruits and the taste always reminds me of India. In summer mangoes grow on the trees in my family’s village and they are the juiciest tasty mangoes I’ve ever tasted!  These little bites will melt in your mouth and give you that sweet, delicious mango flavour in one tiny hit.

I’ve never been a fan of Indian sweets – I find them too sweet and rich  – but as I was running an Indian and Nepali pop up dinner I wanted to make something simple and convenient so decided to go for trays of traditional sweets. I also figured that after 3 starters, 3 curries, rice and bread – plus plenty of wine – guests might not have an appetite for a big rich dessert. And by the end of serving up two quite stressful courses I was glad to just get these on a tray and out to guests!


Originally I was going to do one  vegan and one non-vegan sweet but then decided that I might as well do them both vegan as everyone can eat vegan. I came across this recipe via Vegan Richa who has a plethora of great vegan recipes, often inspired by her Indian roots.

These are super simple to make, and much healthier than traditional sweets. Be warned though – they’re also exceptionally moreish. If all Indian sweets were like this I would definitely be a fan!

These burfi contain coconut flour which is rather expensive (£6.79 for 500g in my local Holland & Barrett but I still have loads left). You could replace this with more cashews and oats (50/50 of each) f you can’t fork out for, or find, coconut flour.


mango burfi

  • Servings: 24 pieces
  • Print


  • 600g of tinned mango pulp
  • 1/2 cup of oats
  • 1/2 cup of cashews
  • 2/3 cup of coconut flour
  • 1 – 2 tbsp sugar
  • pinch of salt
  • 1 tsp vanilla essence


Toast the oats on a baking tray in the oven at 180°C for 5 minutes, until lightly browned. Then grind these in a blender, along with the cashews.

Transfer to a bowl and mix with the coconut flour and salt. Then add the mango pulp, sugar and vanilla and stir until all is combined. You may want to add more mango pulp or sugar if you want a sweeter taste but be careful if adding more mango that it doesn’t go too soft. You want a stiff mixture that will end up fudge-like.

Spread the mixture out on a baking sheet covered in baking paper. Flatten it down so it’s even and then refridgerate for at least an hour. Once chilled you can cut into squares and then store in an airtight container for a week – if you don’t gobble them all up before then!



  1. Hi… Any substitute for coconut flour? U mentioned earlier tht v can add more oats and cashew… U mean 1/3 cup more cashew and 1/3 cut more of oats, rite?
    Thanks in advance


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