Dessertsbonappetit3.3
Coconut-Mango-Lime Barfi
One bowl, no-bake, and make-ahead-friendly? This South Asian dessert is all that—and chewy, tangy, and fruity too.
👥 22 Servings👤 Rachel Gurjar📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●whisk
- ●spatula
- ●knife
📝 Preparation Steps
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.
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.
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