While you are here, check out our popular and best plain white burfi, 2-ingredient coconut burfi with jaggery, or the famous besan barfi.
About the recipe
If you love Indian burfi sweet, especially coconut burfi or milk powder barfi, then you will love this easy mango barfi mithai. A unique flavor and taste that everyone will love. This mango burfi is prepared using fresh mango pulp, coconut (nariyal), milk powder, and sugar with flavorings like cardamom and saffron. You can also make mango burfi with full-fat milk, condensed milk, paneer, or even khoya and tinned mango pulp. The good part about this recipe is that if you do not want to make mango burfi or lack patience till barfi sets, you can make mango ladoo (laddu). It is just a matter of shape. The taste and texture remain the same. These barfis and laddus will be slightly moist and not dry. You can also check out 20 + burfi recipes you can make on special occasions or festivals like Diwali, Holi, Navratri, Raksha Bandhan, and Christmas. Love fusion desserts? Then try these delicious cheesecake jars made using burfi.
Ingredients
Mango: I love to use fresh seasonal mangoes over canned ones. But if mangoes are unavailable to you, add canned Alphonso mango puree.Sugar: Used as a sweetener for your burfi.Milk powder: Makes your burfi rich and gives the texture.Coconut: Use fresh, frozen, or desiccated coconut in the recipe. Texture and appearance will vary based on the type of coconut used.Flavoring: saffron and/or cardamom powder.Garnish: Pistachios, vark, and rose petals to make it look festive. See the recipe card below for a full list of ingredients and measurements.
Step-by-step instructions
How to make mango burfi?
Pro Tips
Because we are adding mango pulp, the texture of this burfi will not be hard like coconut burfi or firm like regular milk barfi. It will be on the soft and moist side. If, for some reason, the mixture does not come together, add little extra desiccated coconut and/or milk powder. For the best result, try this recipe entirely on medium-low flame and keep stirring so it doesn’t stick to the bottom of the pan. Once you blend mango and sugar, check for sweetness and adjust. Add more sugar at this point if needed depending on the sweetness of the mango. You can use frozen, fresh, or dried coconut flakes too. Just make sure it is dry-roasted first before making burfi. The amount of time to reach the final stage may vary depending on the water content of the mango; the pan used, and the intensity of the flame. If you find it difficult to cut the burfis, then grease the knife with ghee and try again. If you are a laddo or laddu lover, you can even make ladoos from the mixture instead of burfis. These laddus are on the moist side and not dry. Depending on the texture of the coconut (fine or coarse) and the mangoes’ color, the burfi’s texture and appearance may vary.
More Indian Burfi Sweets
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Recipe card
