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    Whisk Affair » Recipes » Sweets & desserts » Mango Burfi

    Published: May 16, 2021 | Last Updated On: May 17, 2021 by Neha Mathur

    Mango Burfi

    1748 shares
    Jump to Recipe

    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. 

    Mango burfi served on a plate.
    Jump to:
    • About This Recipe
    • Ingredients
    • How to make Mango Burfi?
    • Frequently Asked Questions
    • Storage Suggestions
    • You might also like
    • Recipe Card
    Jump to:
    • About This Recipe
    • Ingredients
    • How to make Mango Burfi?
    • Frequently Asked Questions
    • Storage Suggestions
    • You might also like
    • Recipe Card

    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 burfi 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 tablespoon ghee in a medium-size non-stick skillet over medium heat.

    Ghee heating in a skillet.

    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.

    Almonds and cashew nuts roasting in ghee.

    Transfer the roasted and cooled nuts to a grinder and grind to make a powder.

    Roasted nuts added to a grinder.
    Smooth powder made.

    Add 2 cups of mango puree to the same skillet.

    Mango puree added to the skillet.

    Add ½ cup granulated sugar, ½ cup milk powder, ¼ cup desiccated coconut, and ½ teaspoon cardamom powder to the skillet and mix everything well using a spatula.

    Granulated sugar, milk powder, desiccated coconut, and cardamom powder added to the skillet.

    Cook on medium flame until the mixture parts to leave the sides of the skillet (10-12 minutes). Keep stirring frequently while cooking.

    Cooked until it leaves the sides of the  skillet.

    Grease a 6-inch baking pan with ghee.

    Tray greased with ghee.

    Transfer the mixture into the greased pan and spread evenly using a silicon spatula.

    Mixture transferred to the tray.

    Garnish with silver foil.

    Garnished with foil.

    Keep the pan on the counter for an hour to set the burfi. Cut into small pieces and serve.

    Ready mango burfi.

    Frequently Asked Questions

    How to make mango barfi in microwave?

    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. 

    Which mangoes can be used to make this burfi?

    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.

    How to make it with condensed milk?

    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.

    You might also like

    • Sooji Halwa (Suji Ka Sheera, Indian Semolina Pudding)
    • Shrikhand
    • Mango Phirni (Indian Rice Pudding with Mangoes)
    • Badam Kheer (Almond Kheer, Badam Payasam)

    Recipe Card

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    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.

    Mango Burfi Recipe

    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.
    5 from 3 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Indian
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Servings: 10 people
    Calories: 153kcal
    Author: Neha Mathur

    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
    US Customary or Metric
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    Instructions

    • Heat 1 tablespoon 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 teaspoon 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.

    Notes

    Cooking the mango mixture until it starts to leave the sides of the pan is very important for the burfi to set properly.

    Nutrition

    Calories: 153kcal | Carbohydrates: 22g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 25mg | Potassium: 217mg | Fiber: 1g | Sugar: 20g | Vitamin A: 612IU | Vitamin C: 19mg | Calcium: 75mg | Iron: 1mg
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    Comments

    1. Kala Rai

      May 25, 2021 at 2:06 pm

      I made the burfi. It has also cooled. I followed all the instructions. The taste is excellent but I feel even after cooling it is like halwa. Can I pour it back into a skillet and dehydrate it …heat it longer or should I just put it in the refrigerator???

      Reply
      • Neha Mathur

        May 26, 2021 at 1:37 pm

        Hi Kala, yes, you should cook it more.

        Reply

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