Mango burfi is a rich and classic Indian dessert recipe with a soft and chewy texture prepared using mangoes, coconut, milk powder, and sugar. One of the best tropical-flavored Indian desserts.
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
- Add sugar, cardamom pod, and saffron strands in a blender and blend them into powder form. To this, add mango chunks and combine them to smooth puree. (If you are using store-bought puree, you don't have to blend anything. Just powder cardamom and use all ingredients directly).
- Grease a plate or line of parchment paper on your baking pan for the burfi to set.
How to make mango burfi?
- Add the desiccated coconut to a pan on medium heat and saute for a minute or two on medium-low flame.
- Add the flavored mango puree prepared above (or store-bought puree with sugar, cardamom powder, and saffron strands) and mix to ensure there are no lumps. Cook this on low flame for 4 to 5 minutes.
- Add the milk powder and continue to stir until the moisture evaporates and becomes a thick lump or a smooth ball. It may take a total of 12 to 15 minutes. Add ghee at this point if needed. (If you take a small piece and try to roll it, it should be non-sticky. The time you switch off the flame will decide the texture of the barfi. For softer barfi or mango laddu, or halwa texture, remove it a bit early. For a firmer texture, cook a little longer)
- Pour the barfi mixture onto a greased plate or parchment paper immediately and spread it evenly using the back of the spoon. Garnish it with pistachios, rose petals, and press gently using the back of a spoon.
- Once it cools down completely, cut them into desired shapes.
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.
Recipe FAQs
You can store this burfi at room temperature for a day and in an airtight container in the refrigerator for up to 7 days.
If you undercook the burfi mixture, it will be sticky and not set. In this case, put the mixture back on the heat, cook for a few more minutes and try to set it again. Even then, if you cannot set it, make mango ladoo or use a spoon and enjoy it as halwa or make a mango cheesecake jar.
If you overcook the mixture, it becomes chewier. To get the right texture, cook until it forms a ball and does not stick to the back of a spoon. While it is still hot, take a small piece of the burfi dough and see if you can make a smooth ball. This is the right stage to stop cooking.
More Indian Burfi Sweets
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Recipe card
Mango Burfi | Coconut Mango Barfi - Special Indian Dessert
Equipment
- Baking pan or Greased plate
Ingredients
To make the flavored mango puree
- ¼ cup + 2 tablespoon Sugar
- 1 pod Cardamom
- 5 strands Saffron
- 1 cup Mango chunks (approx. ¾ to 1 cup puree)
Other ingredients
- 1 cup Desiccated Coconut (check tips)
- ½ cup Milk powder
- 1 tablespoon Ghee (optional)
- Pistachios , for garnish (optional)
- Vark , for garnish (optional)
- Rose petals , for garnish (optional)
Instructions
- Add sugar, cardamom pod, and saffron strands in a blender and blend them into powder form. To this, add mango chunks and combine them to smooth puree. (If you are using store-bought puree, you don't have to blend anything. Just powder cardamom and use all ingredients directly).¼ cup + 2 tablespoon Sugar, 1 pod Cardamom, 5 strands Saffron, 1 cup Mango chunks
- Grease a plate or line of parchment paper on your baking pan for the burfi to set.
How to make mango burfi?
- Add the desiccated coconut to a pan on medium heat and saute for a minute or two on medium-low flame.1 cup Desiccated Coconut
- Add the flavored mango puree prepared above (or store-bought puree with sugar, cardamom powder, and saffron strands) and mix to ensure there are no lumps. Cook this on low flame for 4 to 5 minutes.
- Add the milk powder and continue to stir until the moisture evaporates and becomes a thick lump or a smooth ball. It may take a total of 12 to 15 minutes.½ cup Milk powder
- Add ghee at this point if needed. (If you take a small piece and try to roll it, it should be non-sticky. The time you switch off the flame will decide the texture of the barfi. For softer barfi or mango laddu, or halwa texture, remove it a bit early. For a firmer texture, cook a little longer)1 tablespoon Ghee
- Pour the barfi mixture onto a greased plate or parchment paper immediately and spread it evenly using the back of the spoon. Garnish it with pistachios, rose petals, and press gently using the back of a spoon.Pistachios, Vark, Rose petals
- Once it cools down completely, cut them into desired shapes.
- You can store this burfi at room temperature for a day and in an airtight container in the refrigerator for up to 7 days.
Notes
- 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.
Nutrition
Note: We originally posted this recipe in April 2021. It has now been modified in July 2023 with Expert Chef Tips, FAQs, Storage Instructions, etc.
Venkatesh
This mango burfi going to become favourite to everyone who prepares as per your instructions Sridevi. Keep the good work going..