Vegan Mango Burfi. Mango Fudge Bars. Indian Recipe

Vegan Indian Mango Burfi

Happy Ganesh Chaturthi Everyone! This delicious vegan mango burfi fudge will get you started for the celebration!

Use the 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.

vegan mango burfi

I end up sounding preachy no? 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 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 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 fudge

Mango Burfi
Allergen Information: Free of dairy, egg, corn, soy, gluten, yeast.
Ingredients: Makes 12-14 1 inch bars
1/4 cup finely ground oats or oat flour
1/4 cup finely ground cashews
1/3 loaded cup coconut flour
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
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.
*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.
4. 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.
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.
If you omit coconut flour completely from the recipe, the dish will be a halwa, thick pudding. Serve it 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. 
mango burfi
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  1. Enricm says

    Yummy! Got everything! I’m goign to try it this weekend, sure thing?
    Happy Ganesh Chaturthi, nd thanks for sharing all these wonderful recipes!

  2. Jaya Bhumitra says

    I LOVE your blog. I especially love your veganized Indian recipes. I haven’t made any yet because I need to make some time, but I have bookmarked so many (especially all the desserts) and will one day cook through all of them. I SO appreciate you veganizing so many classics from our homeland as it makes me feel connected to my heritage but still able to celebrate my identity and mission as a vegan. I just emailed my dad to tell him I’m making hi this mango burfi. I’m sure you get fan mail all the time, but I wanted to tell you how much it means to me to have your Indian recipes, especially.

  3. mary w m says

    Why can we not print out the recipes?? Some of them look fabulous and I’d love to add them to my personal binder.

    • says

      Mary, the blog recently got redesigned. the print button got lost during the redesign. I’ll add it soon. :). till then just copy them to notepad and print them.

  4. jill says

    This looks amazing. Right now I am trying to eat all the plums from my tree – do you think this would work with plums?

  5. Erin says

    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!

    • says

      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?

    • Jessica says

      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.

      • says

        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.

  6. says

    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!

  7. says

    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 :)

  8. Amy says

    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!

    • says

      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 :)

  9. Alana says

    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!

    • says

      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.

  10. James Douglas says

    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?

    • says

      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.

  11. Sasha says

    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?

    • says

      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.

      • Sasha says

        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.

        • says

          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.

    • says

      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.

    • says

      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.

  12. Lisa says

    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.

    • says

      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.

  13. says

    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

    • says

      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.

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