Mango Burfi

ByKanan Patel Updated on
30 Comments
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Soft, melt-in-your-mouth, rich mango burfi recipe! You’ll need only 5 ingredients and 20 minutes to make this barfi. A quick Diwali sweet or a perfect treat for summer!

A stack of mango burfi in a white gold plate.

Burfi (or barfi) is a rich, dense, fudge-like, milk-based sweet treat typically made with mawa (or khoya). A few barfi are made with sugar syrup (not milk-based), e.g., besan barfi. Nowadays, some use shortcuts and condensed milk to make burfi, e.g., coconut burfi.

This mango barfi is a variation of traditional barfi, which uses canned mango pulp, ghee, and milk-mawa powder. It is flavored with cardamom powder and garnished with rose petals. 

Ingredient Notes

  • Mango Pulp: I have used canned mango pulp that is already sweetened with sugar. When mangoes are in season you can use fresh mango pulp as well.
  • Sugar: Very little sugar is required as mango pulp is already sweetened.
  • Ghee: No Indian sweet is complete without ghee. I always use homemade ghee to make mithai/
  • Milk-mawa powder: This is not regular dry milk powder. This is mawa powder and is more richer than regular milk powder. This mawa powder replaces the fresh mawa (khoya).
  • This milk-mawa powder is easily available in Indian grocery stores (in the same aisle next to milk powder, coffee, tea, etc).
  • Cardamom powder: The seeds from the green cardamoms are crushed using mortar and pestle to make cardamom powder. Freshly crushed always gives a nice flavor and aroma compared to ready-made powder.
  • Rose petals: These are used as garnishing.
  • NOTE: you can garnish your mango burfi with chopped pistachios and almonds as well. I kept it nut-free, so I could pack it in my kid’s school snack box.

Step By Step With Tips

Prep: Grease 9×5 inch pan with ghee and keep it ready. I am using loaf pan here.

1) Cook Mango pulp with ghee and sugar.

  • Melt the ghee in a non-stick pan.
  • Add mango pulp and sugar.
  • Mix and cook until the mixture thickens slightly.

TIP: 
– It took me around 7-8 minutes. Keep stirring constantly to avoid sticking and burning. As the mixture thickens it gets darker in color.
– I recommend using a non-stick pan for making this mango burfi.

Collage of 4 images showing cooking mango pulp with ghee and sugar.

2) Mix in Milk-Mawa Powder.

  • Add milk-mawa powder in two parts. Also, add freshly ground cardamom seeds.
  • Mix until well combined and turn off the stove immediately. 
  • The mixture should be thick and leaves the sides of the pan.

TIP: No need to cook after adding milk-mawa powder. Just mix and you’re done.

Collage of 3 images showing adding and mixing milk-mawa powder and cardamom powder.

3) Let It Set.

  • Pour the mixture into a greased 9×13-inch loaf pan.
  • Spread it evenly and smooth out the surface.
  • Garnish with rose petals, and press it lightly with a spatula so it sticks to the barfi.
  • Let it set for a few hours. If you’re in a rush then pop it in the refrigerator for an hour.
Collage of 3 images showing spreading the burfi mixture in a pan and garnishing with rose petals.

4) Cut & Serve.

  • Cut the set burfi into square pieces using a sharp knife.
  • Remove the pieces and serve.
Collage of 2 images showing cut into pieces and remove the piece.

Troubleshoot

Why is my mango barfi not set?

Looks like you have not cooked the mango pulp enough. When there is moisture in the burfi mixture then it won’t set properly and you won’t be able to make pieces. 
Cook the mixture again until it thickens more. Try rolling a ball with a small portion and it won’t stick to your fingers, meaning it is ready.

Why is my mango burfi chewy and dry?

Looks like you have cooked the mixture after adding milk-mawa powder. Overcooking mawa powder results in tough, chewy burfi. So be careful, never cook the mixture after mixing milk-mawa powder. Just mix and turn off the stove.

Showing inside texture of mango burfi by breaking the piece in half.

Check Out Other Mango Recipes

Did you try this recipe? I’d love to hear about it! Leave a review in the comment section below. If you’re sharing it on your Instagram then don’t forget to tag me @spice.up.the.curry

Mango Burfi Recipe

4.88 from 8 votes
A stack of mango burfi in a white gold plate.
Soft, melt-in-your-mouth, rich mango burfi recipe! You’ll need only 5 ingredients and 20 minutes to make this barfi. A quick Diwali sweet or a perfect treat for summer!
Kanan
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Serving Size 18 pieces

US measuring cups are used (1 cup = 240 ml)

Ingredients

  • ¼ cup Ghee (clarified butter)
  • 1 cup Mango pulp, canned
  • ¼ cup Sugar
  • 2 cups Milk-mawa powder
  • 1 teaspoon Cardamom powder
  • Dried rose petals, for garnishing

Instructions

  • Melt the ghee in a non-stick pan. Add mango pulp and sugar. Mix and cook until the mixture thickens slightly.
  • It took me around 7-8 minutes. Keep stirring constantly to avoid sticking and burning. As the mixture thickens it gets darker in color.
  • Add milk-mawa powder in two parts. Also, add cardamom powder.
  • Mix until well combined and turn off the stove immediately. The mixture should be thick and leaves the sides of the pan.
  • TIP: No need to cook after adding milk-mawa powder. Just mix and you’re done.
  • Pour the mixture into a greased 9×13 inch loaf pan.
  • Spread it evenly and smooth out the surface.
  • Garnish with rose petals, and press it lightly with a spatula so it sticks to the barfi.
  • Let it set for a few hours. If you’re in a rush then pop it in the refrigerator for an hour.
  • Cut the set burfi into square pieces using a sharp knife. Remove the pieces and serve.

Notes

  • Cooking time may vary depending on the size, shape and thickness of your pan. If making a bigger batch or halve the batch then cooking time may increase or decrease.
  • I recommend using a non-stick pan for making this mango burfi.
  • Keep stirring constantly while cooking mango pulp, so it doesn’t stick to the bottom of the pan.
  • No need to cook after adding milk-mawa powder. Just mix and you’re done.

Nutrition

Serving: 1burfi | Calories: 116kcal (6%) | Carbohydrates: 11g (4%) | Protein: 4g (8%) | Fat: 6g (9%) | Saturated Fat: 4g (20%) | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 20mg (7%) | Sodium: 56mg (2%) | Potassium: 190mg (5%) | Fiber: 0.1g | Sugar: 11g (12%) | Vitamin A: 448IU (9%) | Vitamin C: 3mg (4%) | Calcium: 131mg (13%) | Iron: 2mg (11%)
Kanan Patel

To understand the art and science of cooking, I read many cookbooks and culinary books. And now sharing all the experience with you. I started this blog on 2012 to share vegetarian, Indian and Eggless baking recipes (w/ step by step photos) that you can count on.

4.88 from 8 votes (2 ratings without comment)

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30 Comments

  1. Tried the recipe! Every one said “looks yumm”.. waiting for it to set. Have specially made for my father in law. He loves coconut.
    Now let’s see 🙂5 stars

    Reply

  2. Hi.. the sweet is yummy but cooking time is a lot more than specified. If we reduce quantity of milk then may be it will hatden faster and will cook faster too

    Reply