Mango burfi is a delicious and heavenly dessert with rich notes of ripe mango. 15 minutes of active time and a few basic ingredients are needed. If you’re new to making it, you’ll love this detailed, fool-proof recipe.
I use milk powder for this easy mango burfi recipe. It is perfect to make for many special occasions or during the festive season as a Diwali sweet.
Why you will love this recipe
Quick to prepare | This mango barfi recipe requires about 15 minutes active time
Simple ingredients | Uses 5 pantry ingredients
Vegetarian and gluten-free | Suitable for upvas or fasting as well
Only 5 ingredients are needed for the base of the burfi in this easy recipe. Below I’ve noted the specific brands I’ve used to make it easy for you!
Below are ingredient notes. Full ingredients and directions are in the printable recipe card at the end of the post.
Mango pulp – Canned mango pulp provides the best, consistent flavor of mango purée . It is also a good option when mangoes are not in season.
These are very easy to find at your local Indian grocery store or online. I used Deep Alphonso mango pulp. It has a delicious flavor.
The risk with fresh mangoes is that they may be too fibrous and the consistency can vary impacting the final texture of the burfi.
Whole milk powder – This recipe requires whole milk powder (full-fat milk powder). Don’t try to substitute with skim milk powder. It won’t be the same.
I used this brand of milk powder.
Ghee – Ghee is traditionally used for Indian sweets! I used homemade organic ghee.
If you really need a ghee substitute, you can try butter. But, skip the salt if you’re using salted butter. Note, I haven’t tried it with butter so I can’t confirm it would work exactly the same 🙂
Sugar – I’ve used white sugar. The pulp I used had a little amount of sugar in it.
Salt – Why salt? Salt helps balance the sweet and round out its flavor profile.
It “reduces bitterness, but increases sweet, sour, and umami, which is desirable for sweet recipes”
Gold leaf and chopped pistachio – These were my picks for garnish.
Other options for garnishing the burfi include edible silver leaf or gold leaf, rose petals, saffron strands, or dry fruits.
Some flavor variations include adding cardamom powder, saffron strands, desiccated coconut, or fresh coconut.
If using saffron, be sure to bloom the saffron in 2 tablespoons of milk before adding it to the mixture.
Line an 8-inch square pan with parchment paper.
You can alternatively use a greased tray or greased pan. But, if you use parchment it is easier to cut and remove without breaking the pieces.
1. Place a non-stick pot on medium heat on the stove. Heat ghee in the pan until it melts on medium flame.
2. Add mango pulp and sugar to the melted ghee. Stir to combine until the sugar has melted.
3. In about 3-4 minutes the mixture will begin to simmer. You’ll notice bubbling around the edges and small bubbles form in the center. Turn the gas down to low flame.
4. Add in half the milk powder and mix to combine. Then add 2nd half.
5. Cook this burfi mixture for about 11-12 minutes on low. You’ll notice it is thick and heavy at first and then begins to look fluffy over time. It will also easily pull away from the sides of the pan.
6. Be sure to stir every 15-20 seconds so the mixture doesn’t burn. After 11-12 minutes turn off the gas and remove the pot from the heat.
7. Place the mango burfi mixture into a parchment-lined 8-inch square pan. Use a silicon spatula to smooth over the top. Grease either a spatula or the bottom of a cup or a small bowl with a bit of ghee. Use that to smooth over the top. Use a tapping and gliding motion.
8. Optionally top with gold leaf and chopped pistachios. Let burfi cool for at least 4-5 hours or overnight.
9. Cut into pieces and serve. See the section below for tips on cutting.
Giving barfi mixture time to dry is important. If you want to serve it quickly you can put it in the fridge so it cools quickly. But leaving it out to dry and covered gives it a great texture.
Measure and prep – Keep all ingredients measured out and ready before you start.
Keep your eye on it – It only takes a few minutes for the mixture to form, so don’t step away and risk it over cooking!
Watch the gas temperature – Stick to the medium-level heat at the start and don’t forget to turn the gas down when adding the whole milk powder.
Don’t skimp on drying/setting time – It’ll be worth the wait 🙂
I made 16 big-size pieces. I think it’s a nice size, especially for gifting. You can definitely make them smaller!
- Pop the burfi out of the pan using the parchment paper to help you pull out the slab.
- Be sure the burfi is cool before cutting.
- Use a large knife to cut in straight even pieces.
- Cut off the uneven edges.
- If you’re not good at eyeing it, in my experience using a ruler is best!
Burfi can be stored in an airtight container in a cool spot for a few days. If you don’t want to use it right away, be sure to place in the fridge.
If you are a mango lover and need a way to use up mangoes during mango season AKA summer season you can also easily make Mango Milk, Mango Ice Cream, Mango Juice, Mango Lassi, or Mango Aam Ras (Pulp).
Have you tried this mango mithai recipe? If so, I would greatly appreciate it if you could take a moment to leave a comment and rate it with stars. It would mean a lot to me to hear how it turned out. If you’re on Instagram, feel free to tag me so I can see your creation. Thank you for your support!
Best 15 Minute Mango Burfi (Easy Recipe)
- 1 Non stick pan
- 1 8 inch square pan or 9 inch
- 1 Parchment paper
- 2 cups mango pulp 500 ml, I used Deep brand Alphonso canned mango pulp
- 125 grams ghee About ½ cup plus 1 tablespoon
- 400 grams sugar About 2 cups plus 1 tablespoon
- 630 grams whole milk powder About 5 cups plus ¼ cup
- ¼ teaspoon salt
- chopped pistachio, gold or silver leaf optional, for garnish
- Place a non-stick pot on medium heat on the stove. Heat ghee in the pan until it melts.
- Add mango pulp and sugar to the melted ghee. Stir to combine until sugar has melted.
- In about 3-4 minutes the mixture will begin to simmer. You'll notice bubbling around the edges and small bubbles form in the center. Turn gas down to low.
- Add in half the milk powder and mix to combine. Then add 2nd half.
- Cook this burfi mixture for about 11-12 minutes on low. You'll notice it is thick and heavy and begins to look fluffy over time. Be sure to stir every 15-20 seconds so the mixture doesn't burn. After 11-12 minutes turn off gas and remove pot from heat.
- Place the mango burfi mixture into a parchment lined 8 inch square pan. Use a silicon spatula to smooth over top. Grease either a spatula or the bottom of a cup or small bowl with a little ghee. Use that to smooth over the top. Use a tapping and gliding motion.
- Optionally top with gold leaf and chopped pistachios. Let burfi cool for atleast 4-5 hours or overnight. Cut into pieces and serve. See post for more detailed pictures and link to video for visual learners!