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Mango burfi

Burfi (or barfi) are small square fudge-like sweets that are popular during Diwali. This plant-based version uses ground coconut for creaminess instead of cream or butter. The mango gives it colour, sweetness and - most importantly - flavour. It wouldn’t be a South Asian festival without burfi!


  • 80g finely ground oats or oat flour 
  • 80g ground dessicated coconut + 1 tablespoon for garnish
  • 125g tinned mango pulp or pureed fresh mango
  • 10ml date syrup or sweetener (depending on how sweet the mango pulp is)
  • ½ teaspoon cardamom powder or cinnamon powder (optional)
  • pinch of salt


  1. Line a baking tray - you want this to fit in your fridge.
  2. Heat a frying pan then add the oats and toast gently.
  3. Add the 80g of ground coconut and salt. Mix and cook for a minute or two until it lightly browns. Turn off heat.
  4. Put the mango pulp in a bowl with the cardamom or cinnamon then slowly stir in the oat and coconut mix. You want a thick dough like texture so be careful adding the mango - go bit by bit. If it gets too wet you can add more ground oats. 
  5. Transfer to a lined baking tray. 
  6. Press it down gently and roll out into a square or rectangle and put in the fridge for at least an hour to firm up. 
  7. Slice into small squares to serve.

Download the PDF version of this recipe here.

Contribution by:

Sareta Puri
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Sareta is a vegan chef, consultant and writer, who works in food education and sustainable food, including as a teacher and mentor for Eating Better alliance member Made In Hackney.

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