Dessert
Mango, Coconut and Lime Barfi
Mango and lime brighten these coconut sweets. Stir the ingredients together, press the mixture firmly into a lined pan and let the freezer do the setting before cutting it into small pieces.
- Yield
- 22 pieces
- Cuisine
- Indian-inspired
Bring it to the table
Press firmly for neat pieces
Make sure the coconut is evenly coated in the mango mixture, then pack it into every corner of the pan. A flat, compact layer is easier to lift and cut once chilled.
At the table
Lift the chilled slab from the pan and cut into small triangles, squares or diamonds. Keep the pieces chilled until serving.
Before you start
Gather your ingredients.
Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 1/2 cup sweetened condensed milk
- 6 tbsp canned or thawed frozen mango purée
- 1/2 tsp lime zest — finely grated, plus more to finish
- 3 tbsp lime juice
- 1/2 tsp Diamond Crystal kosher salt — or use half as much Morton kosher salt
- 320 g unsweetened shredded coconut — plus more to finish
A few useful notes.
Use unsweetened shredded coconut and sweetened condensed milk; they perform different jobs in the mixture.
The base coconut weight of 320 g is about 4 cups. Weighing makes it easier to scale consistently.
Yield depends on how you cut the slab. The base batch makes about 22 small pieces.
The cooking plan
How to make Mango, Coconut and Lime Barfi.
Line an 8-inch square pan with parchment, leaving enough overhang on two sides to lift the finished slab.
Whisk or stir the condensed milk, mango purée, measured lime zest, lime juice and salt in a large bowl until evenly combined.
Add the coconut and mix thoroughly so no dry patches remain. Scrape into the lined pan, spread into the corners and press firmly into an even layer.
Scatter a little extra coconut and lime zest over the top. Freeze for about 45 minutes, until firm enough to cut.
Lift out using the parchment and cut with a large knife into about 22 small pieces, or portions of your preferred shape. Keep covered and refrigerated until serving.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Mango, Coconut and Lime Barfi
Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.
Ingredients
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Line an 8-inch square pan with parchment, leaving enough overhang on two sides to lift the finished slab.
- Whisk or stir the condensed milk, mango purée, measured lime zest, lime juice and salt in a large bowl until evenly combined.
- Add the coconut and mix thoroughly so no dry patches remain. Scrape into the lined pan, spread into the corners and press firmly into an even layer.
- Scatter a little extra coconut and lime zest over the top. Freeze for about 45 minutes, until firm enough to cut.
- Lift out using the parchment and cut with a large knife into about 22 small pieces, or portions of your preferred shape. Keep covered and refrigerated until serving.
Notes
Tried this recipe?
Let us know how it was!A couple of useful answers.
Does the barfi need baking?
No. Mix, press and chill it until it is firm enough to slice.
Why use canned or thawed frozen mango purée?
It gives a smooth fruit mixture without having to judge the ripeness and texture of fresh mango.
Keep the good food going
Similar Recipes
Find another recipe to bring to the table.