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Epicurious

Coconut-Mango-Lime Barfi

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

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