Mango Delight Rolls – Quick & Easy
For Coconut Mixture
For Mango Layer
For Garnish
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare Coconut
Using a sharp pointed tool, pierce the eye of the two medium-sized fresh coconuts and drain out the coconut water completely. Break the coconuts and remove the hard outer shell. Wash the coconut meat thoroughly and peel off the brown skin. Cut the white coconut meat into small pieces.
Grind Coconut Mixture
Add the coconut pieces to a mixer grinder. Grind without adding any water to make a fine mixture. You should get approximately 1.5 cups of coconut mixture.
Cook Coconut Mixture
Heat 1 tablespoon of ghee (optional) in a pan. Add the ground coconut mixture and roast on low flame for . Then, add 1/2 cup of condensed milk and mix it well. Continue to cook on medium flame, stirring continuously, until the mixture becomes a soft dough and leaves the sides of the pan. Add 1 teaspoon of cardamom powder and mix well. To check if it's ready, roll a small portion; if it forms a ball, switch off the heat.
Form Coconut Log
Separate 1/3 portion of the cooked coconut mixture and roll it into a log shape. Wrap this coconut log in butter paper and refrigerate for to set.
Prepare Mango Puree
Peel and chop two medium-sized fresh mangoes. Add the chopped mangoes to a mixer grinder and blend until smooth to make a thick mango puree (approximately 1 cup).
Cook Mango Mixture
Add the mango puree to the remaining 2/3 portion of the cooked coconut mixture. Mix until smooth and lump-free. Pour this mango-coconut mixture into a pan and cook on low flame, stirring continuously, until it leaves the sides of the pot and forms a thick dough-like consistency. This should take about .
Assemble the Roll
Place the mango dough on a silicone mat or butter paper. Spread it evenly with a spatula into a rectangular shape. Place the refrigerated coconut log on one end of the mango layer. Roll it like a Swiss roll, ensuring the coconut log is completely covered with the mango layer.
Chill and Garnish
Wrap the assembled roll in butter paper and refrigerate for to set. After , unwrap the roll. Sprinkle some chopped almonds and chopped pistachios over the roll. Gently roll it to coat all sides with the nuts.
Slice and Serve
Cut the mango coconut burfi roll into thick slices. Arrange them on a plate and serve this perfect summer delight.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 1 swap
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
Plan Ahead
Complete this step earlier to save time later.
- View Step 8Chill and Garnish30 minutes
Wrap the assembled roll in butter paper and refrigerate for 30 minutes to set. After 30 minutes, unwrap the roll. Sprinkle some chopped almonds and chopped pistachios over the roll. Gently roll it to coat all sides with the nuts.
Storage & Leftovers
Keep your leftovers fresh and ready to enjoy.
- Refrigerate
Refrigerate the rolls for the recommended time to ensure they set properly and are easy to slice.
- Refrigerate
Wrap this coconut log in butter paper and refrigerate for 10-15 minutes to set.
- Refrigerate
Wrap the assembled roll in butter paper and refrigerate for 30 minutes to set.
Variations
Simple ways to adapt this recipe.
- Add saffron strands to theCustomise
Add saffron strands to the mango mixture for an enhanced flavor and aroma.
- Substitute almonds and pistachios withIngredient swap
Substitute almonds and pistachios with other nuts like cashews or walnuts for garnish.
- For a richer flavor
Use full-fat condensed milk.
Helpful Tips
Small details that can improve the final result.
Your Notes
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