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Vegan Mango Burfi. Mango Fudge Bars. Indian Recipe
4.3 from 9 votes

Vegan Mango Burfi. Mango Fudge Bars. Indian Recipe

Mango Burfi. Fudgy Mango Bars with Ripe mango puree, oat flour, coconut flour and Cardamom, saffron or cinnamon. Vegan Gluten-free Soy-free Recipe

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

Ingredients

  • 1/4 cup oats or oat flour, finely ground
  • 1/4 cup cashew finely ground
  • 1/3 cup coconut flour loaded
  • salt a pinch
  • 1 to 2 Tbsp granulated sugar depends on the sweetness of the mango, ground form
  • 1/2 cup mango puree ripe mango pureed, for best results use thick canned mango puree or pulp (sweetened or unsweetened, +2 Tbsp
  • cardamom or 1/2 tsp vanilla extract or omit, or saffron, generous pinch

Instructions

    Cup of Yum
  1. Dry roast oat flour in a skillet, for 3 to 4 minutes on medium low heat.
  2. Add cashews, coconut flour, salt and mix well for half a minute to incorporate all the flours.
  3. 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.
  4. *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.
  5. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 144

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.