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Mango Burfi. Fudgy Mango Bars with Ripe mango puree, oat flour, coconut flour and Cardamom, saffron or cinnamon. Vegan Gluten-free Soy-free Recipe
Happy Ganesh Chaturthi Everyone! This delicious vegan mango burfi fudge will get you started for the celebration!
Use really ripe mango puree for the best results. Add saffron or cardamom or vanilla extract for variations in taste. These burfis are soft, melt in your mouth fudgy. If you like ripe mango, you will love these. Add some protein powder to these mango bars for a protein snack fudge bar!
Lots more Indian Vegan Sweets and Desserts from the blog like Peda, Burfis, Laddos, gulab Jamuns here.
Ganesh /Vinayak chaturthi is a Hindu festival celebrated in honor of the god Ganesha, the elephant-headed god, who helps remove obstacles and is the god of wisdom. The festival involves installing clay Idols of lord Ganesh in public pandals (temporary shrines) or at home, which are worshiped for ten days with a variety of herbal leaves and plants. the idol and the herbs are immersed at the end of the festival in a water body(lake). This was in practice to help purify/sanitize the lake water when that was the only source of potable water. Now of course the festival has changed to a celebration of show with the super large idols, use of toxic material to make the idols, large scale festivities, and immersion in any water body including oceans.
I end up sounding preachy, right? Its just that when I pause to think about the festival and reason behind all the activities, I always find options that are better for us, and the planet. There are several eco friendly options that use natural clay and non toxic colors to make the idols. Please find one locally to celebrate the essence of the festival.
India is also home to almost 60% of the remaining Asian elephant population; and continues to be plagued with problems of large numbers of elephants being held in captivity for logging, entertainment, circus and street begging. their life is a life of torture, scarce food or food unfit for elephants, and misery. Read about Raju, the emaciated elephant who was rescued after 50 years of life of begging here.
Vegan Mango Burfi. Mango Fudge Bars. Indian Recipe
Ingredients
- 1/4 cup finely ground oats , or oat flour
- 1/4 cup finely ground cashews
- 1/3 cup coconut flour, loaded
- a pinch of salt
- 1 to 2 Tbsp ground sugar, depends on the sweetness of the mango
- 1/2 cup +2 Tbsp mango puree, ripe mango pureed , for best results use thick canned mango puree or pulp (sweetened or unsweetened)
- a generous pinch of cardamom or saffron, or 1/2 tsp vanilla extract or omit
Instructions
- Dry roast oat flour in a skillet, for 3 to 4 minutes on medium low heat.
- Add cashews, coconut flour, salt and mix well for half a minute to incorporate all the flours.
- Add sugar, mango puree, cardamom or saffron, and mix well. Keep mixing and the mixture will thicken considerably within a minute or 2. Taste carefully and add more sugar if needed. Mix and take off heat.
- *If the mixture seems like it is too liquidy/sticky, add more coconut and oat flour a tsp at a time and mix in. If too thick, add more mango puree and mix in.
- Drop the mixture on parchment and press down with a clean spatula. Shape into a square and chill for an hour. Slice and serve. The bars will very soft if the moisture content in the mango was too high and firm fudgy if the mango was ripe and the puree was thick. You can serve them as halwa in a bowl if too soft. Press almond or pistachio slivers on top of each bar. Store in an airtight container in the refrigerator for upto 4 days.
Notes
Add protein powder when you add mango puree for a protein bar.
Use a different sweet fruit puree. thicken the puree if needed by cooking it in a pan for a few minutes, before adding it to the flours. More Mango based desserts like Mango Laddoo(balls) and Mango Halwa/Sheera here. Nutritional values based on one serving
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
can i just use oat flour rather than grinding oats?
yes, its the same thing
Question… Are cashews used as a taste / cultural ingredients or is there something in them that serves to bind the end product? My wife is allergic to Cashews but can have almonds so we were considering that instead of the Cashews. Anybody have any experience with doing as a sub?
almonds might be gritty in this. If you are fine with that, then use almonds. Cashews are more buttery, so even if not well ground, the fudge texture is maintained.
I didn’t have oat, coconut and cashew flours, but I did have quick oat flakes, small unsweetened coconut flakes, and raw cashews. I used a Blendtec blender on the “grind grains” setting. The result tasted OK but did have some texture, including some coconut shreds.
Maybe I skimped on the sugar, but the bars tasted much healthier than Indian sweets from the store. Since the recipe only makes about 1 cup, I have already eaten it all by myself :/
Luckily my giant mango yielded almost 2 cups of puree, and I ground more flour than I needed, so I can make another batch for breakfast!
yes, the flakes will adda lot of texture and also a stronger taste. coconut flour does not contain as much fat and is also more bland compared to the flakes.
As for the sweet, it really depends on the mango and personal sweet preference. I think the bulkier coconut flakes also will need extra sugar to help wit the taste.
I just made this and it’s in the fridge. I had a couple problems with the recipe – first wasn’t sure if the measurements for cashews and oats were before or after grinding. Then the amount of mango wasn’t nearly enough to wet all the flour mixture. Also wasn’t sure if you’re supposed to keep cooking the whole time or stop after roasting the oats. In any case, there was no time when the mixture thickened because it was thick the whole time. So I’m not sure how much what’s in the fridge resembles the recipe, but it looks like the photo and tasted good and I’m looking forward to trying it in an hour!
the amount is for ground cashews and oats. measurement for them before grinding would be similar. 1/4 loaded cup oats to make 1/4 cup ground and about a 1/3 cup cashews to make 1/4 cup ground. You have to continue cooking until ready to put on parchment. i am not sure why it thickened so quickly, maybe just the mango or measurement issue. You can add more puree while it is still warm. Mix and then let them set. hope they turned out delicious in any case 🙂
Oh how delicious! I can’t wait to make these when I get my hands on some more mangoes. I love the simplicity of your recipe…when I first looked at the picture of the mango burfi I was afraid they would be complicated or use ingredients I don’t have on hand, but I’m pleasantly surprised how easy you make them sound! Thanks so much for sharing, I have pinned this recipe 🙂
Just put a batch of these in the fridge! So excited to taste them when they harden up. I love coconut burfi, and this recipe is a great vegan, healthy alternative. Not to mention, the mixture tasted great! Quick question…you mentioned cashew flour but I didn’t see it in the ingredient list or added anywhere. So I wasn’t sure if I was missing something. Thanks again!
the 1/4 cup finely ground cashews or cashew flour.
how did they turn out!
What could I use instead of cashews? I can’t eat nuts.
These look so yummy!!
hemp or pumpkin seeds?
I just tried making these and totally failed! Trying to figure out where I went wrong. I pureed my mango with vanilla extract, ground the oats in my food processor, had the right amounts of everything (with a little extra mango) and it turned out brown and only made a tiny square. What is the consistency supposed to be like after all the ingredients are added? I really want to try again, any tips will be appreciated!
maybe something got burnt? I am not sure. coconut flour and cashews can roast rather quickly sometimes. Omit the vanilla and the sugar and add sugar later only if needed. It is like a sticky dough of the same color as the bars. Once you pat it down and slice, it should give you more than 10 bars depending on the size. i made a half batch today to get 8 small snack size 1 inch bars. what did it taste like? did it taste burnt?
Mine turned out the same 🙁
I keep rereading the recipe to figure out where I went wrong. I’m not keen on the resulting flavour but I’m trying to salvage it the best I can so it’s not a waste of my ingredients.
Hi Jessica, this recipe is very dependent on the coconut flour, mango puree (very ripe mango) and the oat flour. Coconut flour is very variable across brands in terms of absorption and flavor. I am not sure what part of the flavor isn’t working for you. You can add cardamom or vanilla to hide the flavor, add some sugar if it isnt sweet enough, add shredded coconut for texture and make it into bars.
Hi Richa can I substitute coconut flour for rice flour? Thank you
you can, you will have to roast it with oat flour else the rice flour can taste raw. it will also make the bars slightly gritty.
Hey,
How long does this stay fresh for please? I want to make a batch for a party in advance. :)Sounds absolutely lovely.
it stays well for a few hours. Keep refrigerated if you are planning to keep it more than a day.