A delicious combination of fresh mangoes, milk powder, coconut, and dry fruits, Mango Burfi will be a sure shot hit for any occasion.
As mangoes are in season right now, do give this mango barfi recipe a try and binge on this sweet after your everyday meals.
Here are some more Burfi recipes, that you can make for festivals and other special occasions – Kaju Ki Barfi, Lauki Ki Barfi, Nariyal Ki Barfi or you can even try other sweets such as – Gulab Jamun, Malpua, Lauki Ka Halwa, Balushahi and Sweet Samosa.
About This Recipe
Burfi is a popular Indian sweet that is prepared with khoya/mawa, sugar, coconut, and dry fruits. Here, we are giving this traditional sweet twist by adding fresh mango puree.
You will find Burfi at every Indian Mithai store and a lot of variations of the same too, but I assure you this homemade Mango Burfi will beat all those sweets.
Cardamom Powder is also added in this Burfi, which gives it a nice flavor. Adding desiccated coconut is optional, but I will recommend not missing the coconut and it is actually my favorite part of this Burfi along with mangoes, as mangoes and coconut is a bomb combination and really complements each other.
Also, if the mangoes are sweet enough, you can adjust the amount of sugar according to your taste and preference.
Mango Puree – You can use any mangoes to make the puree for your Burfi. See that they are properly riped and sweet. You can even use canned puree.
Dry Fruits – I have used Almonds and Cashews, dry roasted them, powdered, and then used in the recipe. You can even add some crushed Pistachios for a nice bite in the Burfi.
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 tastes and preference.
Step By Step Recipe
Heat ghee in a pan.
Add cashew nuts and almonds and fry until slightly browned.
Grind the dry fruits in a grinder to make a powder.
Add mango puree in a non stock pan.
Add sugar, milk powder, desiccated coconut and cardamom powder.
Cook on medium flame until the mixture parts to leave the sides of the pan.
Grease a tray with ghee.
Transfer the mixture in the greased tray and spread evenly.
Garnish with silver foil.
Let the buffi set for 1 hour. 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, remove, mix it again and place it in the microwave again for another 5 minutes.
Keep microwaving the burfi in 2 minutes interval until the mixture is thickened.
Remove the pan from microwave and flatten the burfi. Top it with the dry fruits 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 mix condensed milk in the Mango puree and then cook it in the pan. Reduce the amount of milk powder by half in this and also reduce the amount of sugar in the same as condensed milk is already sweet.
You can store Mango Burfi in an air tight container in the refrigerator. It stays good for 3 to 4 days.
Mango Burfi Recipe
- Non Stick Pan
- 1 tbsp Ghee
- 1/4 cup Cashew Nuts
- 1/4 cup Almond
- 2 cups Mango Puree
- 1/2 cup Sugar
- 1/2 cup Milk Powder
- 1/4 cup Dessicated Coconut
- 1/2 tsp Cardamom Powder
- Heat ghee in a pan.
- Add cashew nuts and almonds and fry until slightly browned.
- Grind the dry fruits in a grinder to make a powder.
- Add mango puree in a non stick pan.
- Add sugar, milk powder, desiccated coconut and cardamom powder.
- Cook on medium flame until the mixture starts to leave the sides of the pan.
- Grease a tray with ghee.
- Transfer the mixture in the greased tray and spread evenly.
- Garnish with silver foil.
- Let the burfi set for about an hour.
- Cut into small pieces and serve.