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Coconut-Mango-Lime Barfi

3.0

(1)

Triangular coconut mango lime barfis on a blue background
Photograph by Emma Fishman, food styling by Pearl Jones, prop styling by Stephanie Yeh

One bowl, no-bake, and make-ahead-friendly? That’s right: This South Asian dessert checks all the boxes. While the world of barfi is vast and varied, we love this mango version because it’s bright and tart, with tang, fruitiness, and a soft chew too. Using canned or frozen mango purée ensures a consistent level of sugar and moisture and means you don’t have to wait for rock-hard fruit to ripen (or mango season to come). Choose the shape that’s pleasing to you: We went for triangles, but it can also be sliced into bars or diamonds or simply rolled into truffles.

What you’ll need

Recipe information

  • Yield

    Makes about 22

Ingredients

½ cup sweetened condensed milk
¼ cup plus 2 Tbsp. canned or frozen mango purée
½ tsp. finely grated lime zest, plus more for serving
3 Tbsp. fresh lime juice
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
4 cups (320 g) unsweetened shredded coconut, plus more for serving

Preparation

  1. Step 1

    Line an 8x8" baking pan with parchment paper, leaving generous overhang on 2 sides. Using a rubber spatula or whisk, mix condensed milk, mango purée, lime juice, salt, and ½ tsp. lime zest in a large bowl until smooth and combined. Add 4 cups (320 g) coconut and mix until all of the coconut is coated.

    Step 2

    Scrape coconut mixture into prepared pan and spread evenly all the way to the edges and corners, then use the spatula to flatten. Sprinkle with more lime zest and shredded coconut, then chill in freezer 45 minutes to let set. Cut into triangles with a large knife to serve.

    Do ahead: Barfi can be made 3 days ahead. Store airtight at room temperature.

TagsDessertEasy5 Ingredients or FewerGluten FreeSouth AsianAsianBar CookieCookieMangoStone FruitFruitCoconutLimeCitrusBon Appétit

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