This post contains affiliate links. Please see our disclosure policy.
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.
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
- 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
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
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.
Hi Richa. I think the weight and volume measurements are bit off. One fourth cup of oat flour weighs far less than 59.15 gms
Can desiccated coconut or dry coconut be pulsed and used instead of coconut flour like how we use for coconut barfi?
Coconut flour is defatted and absorbs a lot of moisture which dessicated coconut will not. Just use more oat and almond flours
Made these for the pre-Diwali party and everybody just loved them!!
I just made this fudge and I am wondering 1 if I roast my oats and nuts for 4 minutes I will not get that color, because they have roasted dark and the flavor is overpowering the mango of 1/2cup. Also my fresh mango pure of 1/2 cup was too little I needed to add a lot more. I was wondering if there is any other trick to masking this like you show in the image?
I”m sorry to hear that they didn’t turn out for you. Nuts and flour can burn quickly – esp if the heat is higher than the suggested med-low. watch them carefully and stir often. maybe 3 min will give you your desired colour/ toast level. 1/2 cup (132.6 g) +2 Tbsp mango puree ripe mango pureed , for best results use thick canned mango puree or pulp (sweetened or unsweetened)
Loved this vegan version of Mango burfi. Will surely try it out. Any substitute of coconut flour please?
Thanks for sharing.
A mix of oat flour & More Almond flour
Thank you so much.
Hi Richa, thanks for your amazing recipes. I have been trying some of them and all of them turned out great.
I have some questions regarding this recipe, it will be great if you can guide me and thanks a lot beforehand.
1. If I use fresh ripe mangoes to make the puree, instead of the canned puree, do I have to make any modification?
2. Also if the cashew is not finely ground, does it affect the fudge holding together as a piece or does it only gives a coarse feeling to it?
3. It says 4 servings for the ingredients in the list. Can i know how pieces per serving and/or roughly the size of the bars?
1. no. Just use very ripe mangoes and make a smooth puree
2. it will add a coarse textue
3. its 2 to 3 pieces per serve. Depends on how yo spread the mixture and the size of each piece . I cut them to just a bit larger than an inch.
Thank you.
Hi Richa, thank you for always sharing amazing and easy recipes. I cannot have cashews or corn. How can I substitute?
thank you.
Macadamia might work.