Mango Burfi (With Milk Powder)

Easy mango burfi recipe made with just 5 ingredients. It is melt in the mouth, bursting with sweet mango flavor and perfect when you are looking for quick mango desserts.

About the Recipe

Barfi or Burfi is a dense, fudge like milk based mithai (sweet treat) from the indian subcontinent. Burfi is popularly prepared during festivals like Diwali, Holi etc. Milk burfi, besan burfi and coconut burfi are few of the most popular ones in India.

Mango burfi is a seasonal, tropical twist on the traditional milk burfi. This recipe is inspired by the mango mawa ladoos that I shared a few years back but this version is made without coconut.I lived and worked in Pune for a couple of years and while working on this recipe, I was reminded of mango burfi from the famous sweet shop, Chitale Bandhu.

Traditionally burfi is made with khoya or mawa. However, since I always get asked about indian mithai(sweets) made with milk powder, I decided to share this recipe. I absolutely love making mithai with fruits added in. Remember banana burfi ? This mango burfi turned out really good as well. While we are talking burfi, do Check out my Burfi Brownie Bites fusion recipe.

My mango burfi recipe is easy to make and calls for just 5-6 ingredients. You will easily find all these ingredients in indian or American stores. It has pure unadulterated flavor of ripe summer mangoes.

This burfi is soft and with its milky mango flavor- a huge hit among kids. You do need quite a bit of elbow grease while stirring the mixture but the taste is worth it I promise.

This mango burfi is

• perfect addition to party or celebration menus.
• is a delicious edible gifting option.
• It is grain free and can be easily made nut free (skip the nuts on top)
• Easy and quick to make (takes about 30 minutes)
• Uses only a few ingredients.
• A treat for mango lovers & a crowd pleaser - who doesn't love mangoes!!

Jump to:

• About the Recipe
• Ingredients
• How To Make Mango Burfi
• Few Tips
• Storing & Serving Mango Burfi
• FAQs
• Mango Burfi (With Milk Powder)

Ingredients

• Mango Pulp- Go for any sweet, ripe in season mangoes. I use Honey or Ataulfo mangoes because they have a fruity, sweet flavor and they are not fibrous. In Indian you can use Kesar, Dusheri or Alphonso mangoes. Canned mango puree is perfectly fine to use when its not mango season.
• Milk Powder - Similar to most mithai recipes I have shared in the past, I use whole milk powder. My favorite to use is Nido brand which has a very good percent of milk fat. You can also use mawa powder from Deep foods or any brand you can find in indian or pakistani stores. Dont use skim or low fat milk powder.
• Saffron - Or you can use green cardamom for flavoring.
• Other Ingredients - Desi Ghee, Milk & Sugar.

How To Make Mango Burfi

Firstly we are going to make instant mawa using milk powder. Thereafter, we will mix together mango pulp and instant mawa to make burfi.

Make Instant Mawa Using Milk Powder

To a large non-stick pan (I used 12 inch), couple tablespoons of ghee and milk . Set on a low stove. Let the ghee melt as milk warms up.

Add the milk powder and mix thoroughly using a soft spatula. Cook on low heat, keep stirring. At first the mixture will look grainy. After 2-4 minutes the mixture will become smooth and it will look like very soft khoya. Dont overcook or brown. Transfer to a plate.

Make Mango Burfi With Instant Mawa

Add mango pulp and sugar to the same pan and cook on slow heat for 5-8 minutes till the mixture appears jammy. Add back the instant mawa we made and cook together on low heat for 10-12 minutes until the mixture starts leaving the sides of the pan and clumps around the spatula. You will be able to fold it over itself without spreading.

Towards last 2-3 minutes, add saffron and a couple tablespoons of ghee and mix well. Don't overcook else the sugar will start to caramelize and barfi will become hard. Transfer the mixture to a lined tray . Level using a spatula. You can press some nuts on top if you wish.

Cool down completely. I usually leave it for 4-6 hours. If it is too hot, refrigerate the mixture. Once set, using a sharp knife cut into squares.

Note:- For the sake of pictures, I have cut big squares, you can easily get 9 to 12 squares from this recipe. Thickness of burfi depends on the tray you set the mixture in. You can make it as thin or thick as you like.

How to check the readiness of the burfi mixture?

Below are a few pointers that will help you know that the burfi mixture is ready to be set :-

1. The burfi mixture will not appear moist or runny, rather smooth and a bit fudgy.
2. If you pile up the burfi mixture in the center of the pan, it won't spread a lot or spread very slowly.
3. The burfi mixture will clump into a mass around the stirring spoon.
4. You will be able to fold the mixture on top of itself.
5. To check - Wet your bands and take a portion of the cooked burfi mixture. Try to roll into a small ball- you will be easily able to do so without the mixture sticking to your fingers.

Few Tips

• Mangoes - Use ripe goof quality mangoes for the best mango flavor. Avoid use frozen mango chunks unless you have used the brand before and know that they are very sweet. Instead use canned mangoe puree. Use 1.5 cup mango puree
• Mango Pulp - Make a smooth pulp. If needed, strain the pulp to remove any fiber.
• Pan - I prefer using non stick pan when making mithai like peda or burfi and I recommend you do the same.
• Cooking Temperature - Cook the instant mawa & mango pulp and the burfi mixture on low to avoid burning. Indian mithai needs patience and please dont rush the process.
• Always spread parchment or wax paper (with overhang) at the bottom of the tray you are setting the burfi in. It is so easy to lift out once set.
• You can use 1.5 cup store bought mawa in this recipe instead of milk powder.
• Shape into mango peda instead of making burfi. When the mixture is cool enough to handle, shape into flat round balls.

Storing & Serving Mango Burfi

Since this is a milk based mithai, store mango burfi refrigerated in a single layer. If you have to stack it, you can add a piece of parchment in between- that way the burfi squares dont stick to each other. Store for 3-5 days in the fridge.

Before serving, take burfi out of the fridge for 10-15 minutes. Enjoy as a dessert or snack.

Freeze mango burfi for up to a month. Individually freeze the squares first by placing in a single layer on a tray. Set the tray in the freezer to completely freeze the burfi squares. Then you can pop into a ziploc and store.

FAQs