This mango burfi will be your new favorite Indian mithai this summer season. It is a delicious combination of fresh mangoes, milk powder, coconut, and dry fruits. Here is how to make it.
If you want to try a few more Indian sweets at home, that you can make these for festivals and other special occasions – Kaju Ki Barfi, Lauki Ki Barfi, Nariyal Ki Barfi, Gulab Jamun, Malpua, Lauki Ka Halwa, Balushahi, and Sweet Samosa.
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About This Recipe
Mango burfi (mango-flavored Indian fudge) is a fruity twist to your traditional burfi. Mangoes are a perfect addition to the burfi in summers, as the markets are flooded with fresh, ripe, and juicy mangoes. This version of burfi is easy to make, addictive, and perfect for festivals, weddings, and special occasions.
Mango burfi is prepared with a combination of mango puree, ghee, nuts, sugar, milk powder, coconut, and cardamom powder. Adding desiccated coconut is optional, but I will recommend not missing it as it makes the burfi even more delicious. After all, mangoes and coconut are a bomb combination!
You will find this sweet in many Indian mithai shops, but the homemade one is the best! Because it is prepared at home, you can always adjust the sweetness depending on your taste and preference. Try it at home and you will get the softest, melt-in-your-mouth mango-flavored Indian fudge!
This Mango Burfi is,
- Delicious
- Easy to make
- A fun twist to traditional burfi
- A Summer favorite
- Prepared with minimal ingredients
- Better than a store-bought one
Ingredients
Mango Puree – I prefer to use Alphonso or Kesar mangoes to add in the burfi, as they are sweet and juicy. If you live in the US, you can also go for Ataulfo mangoes.
You can use any mangoes, just see that they are properly ripened and sweet. If you want to make it when mangoes are not in season, then you can even use canned mango puree.
Dry Fruits – I have used almonds and cashews, dry roasted them, powdered them, and then used them in the recipe. You can also add some crushed pistachios for a nice bite.
Other Ingredients – Other than these, you will need sugar, milk powder, ghee, desiccated coconut, and cardamom powder. You can adjust the amount of sugar according to your taste and preference.
Do not miss the cardamom powder, as it really oomphs up the taste of burfi. Also, use desi ghee for the best taste.
How to make Mango Burfi?
Heat 1 tbsp ghee in a medium-size non-stick skillet over medium heat.
Add ¼ cup cashew nuts and ¼ cup almonds and fry until slightly browned (3-4 minutes). Remove the skillet from heat and let the nuts cool down.
Transfer the roasted and cooled nuts to a grinder and grind to make a powder.
Add 2 cups of mango puree to the same skillet.
Add ½ cup granulated sugar, ½ cup milk powder, ¼ cup desiccated coconut, and ½ tsp cardamom powder to the skillet and mix everything well using a spatula.
Cook on medium flame until the mixture parts to leave the sides of the skillet (10-12 minutes). Keep stirring frequently while cooking.
Grease a 6-inch baking pan with ghee.
Transfer the mixture into the greased pan and spread evenly using a silicon spatula.
Garnish with silver foil.
Keep the pan on the counter for an hour to set the burfi. Cut into small pieces and serve.
Frequently Asked Questions
In a microwave-safe baking pan, add mango puree, desiccated coconut, sugar, milk powder, and cardamom powder. Mix everything and place the pan in a microwave for about 5 minutes.
After 5 minutes, take out the pan, stir the mixture and place the pan in the microwave again for another 5 minutes. Keep microwaving the burfi in 2 minutes intervals until the mixture is thickened.
Remove the pan from the microwave and flatten the burfi using a silicon spatula. Garnish with the dry fruits or silver foil and let the burfi set. When it is almost set, cut into squares and serve.
You can use any mangoes of your choice, but I prefer Alphonso mangoes as they are juicy and sweet. You can even use the canned puree to make this burfi.
You can mix sweetened condensed milk in the mango puree and then cook the mixture in the skillet. Reduce the amount of milk powder by half in this version and also reduce the amount of sugar as condensed milk is already sweet.
Storage Suggestions
You can store Mango Burfi in an airtight container in the refrigerator. It stays good for 3 to 4 days. Make sure to seal the container properly after every use, otherwise, the burfi tends to become a little dry.
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Recipe Card
Mango Burfi Recipe
Equipment
- Non Stick Pan
Ingredients
- 1 tablespoon ghee
- ¼ cup cashew nuts
- ¼ cup almonds
- 2 cups mango puree
- ½ cup granulated sugar
- ½ cup milk powder
- ¼ cup desiccated coconut
- ½ teaspoon cardamom powder
Instructions
- Heat 1 tbsp ghee in a medium-size non-stick skillet over medium heat.
- Add ¼ cup cashew nuts and ¼ cup almonds and fry until slightly browned (3-4 minutes). Remove the skillet from heat and let the nuts cool down.
- Transfer the roasted and cooled nuts to a grinder and grind to make a powder.
- Add 2 cups of mango puree to the same skillet.
- Add ½ cup granulated sugar, ½ cup milk powder, ¼ cup desiccated coconut, and ½ tsp cardamom powder to the skillet and mix everything well using a spatula.
- Cook on medium flame until the mixture parts to leave the sides of the skillet (10-12 minutes). Keep stirring frequently while cooking.
- Grease a 6-inch baking pan with ghee.
- Transfer the mixture into the greased pan and spread evenly using a silicon spatula.
- Garnish with silver foil.
- Keep the pan on the counter for an hour to set the burfi. Cut into small pieces and serve.
