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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.Â
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 Â
- 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
InstructionsÂ
- 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.
I’m in the UK. What could be a substitute for oat flour and coconut flour. Thanks
you can make your own flour with oats. just put them in a blender and blend. coconut flour should be available there https://www.amazon.co.uk/s/ref=nb_sb_noss_2?url=search-alias%3Daps&field-keywords=coconut+flour&rh=i%3Aaps%2Ck%3Acoconut+flour
Hi Richa
Your vegan recipes are very inspiring and both my husband and I love cooking and creating vegan food. We made your Mango Burfi love the taste but they never firmed up. Not sure if we need to roast the flour more or too much liquid. We use mango puree and stayed with your measurements. We did buy oat flour not grind our own and purchasedcoconut flour. Can you advise if the texture should be soft like a biscuit/cookie mixture or firmer? Thanks
the firming up depends on many factors. The moisture in the mango puree, the stove heat settings and coconut flour. All different brands of coconut flour absorb differently. Just add more coconut flour or oat flour until the mixture is like a stiff cookie dough. Then shape, slice and chill.
Can I make these with besan and whole wheat flour?
yes, it will have a different texture
Whoa, these look exceptional. I have to try them out. Thanks for the recipe!
Hi Richa,
I also had a problem with this recipe. The mixture ended up being kind of white/beige, not orange AT ALL as in the photos here, and it tasted like coconut flour, not much like mango at all. I’m sure I needed to add more mango puree; unfortunately, all I had was one can, and it measured 1/2 cup + 2 Tbsp perfectly — but then I didn’t have any more. I can see that the recipe has potential, for someone who is familiar with this dessert and knows what they’re doing! I may play around with it again sometime and see what I can do. Would probably be helpful if I could sample burfi made by someone who knows it.
Best,
Lisa
Hi Lisa,
after a bunch of times i have made this, i figured that the color depends on the oats. i think the whole oats that are ground to make flour make it more beige than the packaged oat flour.
coconut flour is a texture that might throw some people off. add only a tablespoon or 2 coconut flour and add more of the oat and cashew flour instead.
adding a bit more sugar will also help.
This is a fantastic destination for vegans. The recipes are simply amazing! Great job Richa…
Real Burfi is made from gram flour – why do you use oat??
burfi is a generic name for fudge type sweets in India. they can be made with anything, gram flour, other grain flours, wheat flour, starch, nuts, seeds, dairy, cheese etc.
this is mango burfi that is a somewhat variation on a ricotta cheese based mango burfi. this recipe is also dairy-free.
Hi Richa, I just love your photography. Have you done any course in photography?
i learnt it at home
Sorry the spelling mistake in my comment on 29th August for the same post of mango burfi.
I made the mango burfi yesterday, It came out as a nice shape of burfi but the color was brown and the mango taste was not there. Any suggestions to improve.
Great! Maybe the oats got toasted too much? Use packaged or canned mango puree. usually that is a bit more concentrated so it adds more flavor.
Hi!
I just recently came across your site and I want to TRY ALL THE THINGS! And I really appreciate your thorough explanations!
I tried this and it didn’t quite turn out the way I thought. It’s supposed to be fudgy, right? As in smooth,buttery? Mine was…well coconut flour-y. And a bit oatflour-y. I think my loaded cup coconut flour was really only gently heaped and when I added the puree it also wasn’t enough to wet the mixture so I kept adding until I ran out (small mango, though) and it’s too soft to cut into bars, but still tastes like coco-oatmeal. I didn’t have saffron so it’s also pale gray/beige. Thoughts?
thats weird. did you use coconut flour or coconut flakes? the oat flour once roasted doesnt taste like oatmeal at all. i know because i do not like oatmeal 🙂
after adding the mango puree the coconut flour and oat flour absorb the puree and become a clump. the clump sets to a soft state which can be spoonable soft to fudgy soft depending on the mango.
Yep, definitely used coconut flour. That’s the main issue: it tastes like coconut flour. Maybe I did I have too much of it. Or not enough mango, despite adding the entire thing, but then I would have thought it wouldn’t be too soft. Just gonna try again when I have another mango.
hmm, maybe i am used to eating coconut flour 🙂
you can add more mango and add some starch to thicken it instead of coconut flour. you will have to serve it as pudding.