EASY TIGER BAR RECIPES

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COCONUT-MANGO-LIME BARFI RECIPE | BON APPéTIT



Coconut-Mango-Lime Barfi Recipe | Bon Appétit image

One bowl, no-bake, and make-ahead-friendly? This South Asian dessert is all that—and chewy, tangy, and fruity too.

Provided by Rachel Gurjar

Yield Makes about 22

Number Of Ingredients 6

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

Steps:

  • 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.
  • 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.

COCONUT-MANGO-LIME BARFI RECIPE | BON APPéTIT



Coconut-Mango-Lime Barfi Recipe | Bon Appétit image

One bowl, no-bake, and make-ahead-friendly? This South Asian dessert is all that—and chewy, tangy, and fruity too.

Provided by Rachel Gurjar

Yield Makes about 22

Number Of Ingredients 6

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

Steps:

  • 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.
  • 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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