Vegan Mango Burfi. Mango Fudge Bars. Indian Recipe

Name: Vegan Mango Burfi. Mango Fudge Bars. Indian Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 serving
Ingredients: 1/4 cup finely ground oats; 1/4 cup finely ground cashews; 1/3 cup coconut flour; a pinch of salt; 1 to 2 Tbsp ground sugar; 1/2 cup +2 Tbsp mango puree; a generous pinch of cardamom or saffron

User Reviews

4.3

9 reviews

Good

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
4
Calories
144 kcal
Course
Dessert
Cuisine
Indian, Vegan, gluten-free

Vegan Mango Burfi. Mango Fudge Bars. Indian Recipe

Danielle Hudson

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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

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Ingredients

Servings

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

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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

If you omit coconut flour completely from the recipe, the dish will be a halwa or thick pudding. Serve that garnished with nuts.
To grind cashews finely without making nut butter, grind them with a Tbsp of oats and a Tbsp of cornstarch or other starch.
If the fudge comes out too liquid or too floury, it is probably the coconut flour. Coconut flours differ significantly across brands in terms of absorption of liquid, flavor, color etc.
For variations: 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 Information

Show Details

Calories 144kcal (7%) Carbohydrates 19g (6%) Protein 4g (8%) Fat 5g (8%) Saturated Fat 2g (10%) Sodium 96mg (4%) Potassium 134mg (4%) Fiber 4g (16%) Sugar 7g (14%) Vitamin A 345IU (7%) Vitamin C 11.6mg (13%) Calcium 11mg (1%) Iron 1.2mg (7%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 144 kcal

% Daily Value*

Calories	144kcal	7%
Carbohydrates	19g	6%
Protein	4g	8%
Fat	5g	8%
Saturated Fat	2g	10%
Sodium	96mg	4%
Potassium	134mg	3%
Fiber	4g	16%
Sugar	7g	14%
Vitamin A	345IU	7%
Vitamin C	11.6mg	13%
Calcium	11mg	1%
Iron	1.2mg	7%