Ever wish you could bottle up the taste of ripe summer mangoes into a melt-in-your-mouth?
This Mango Burfi does exactly that—rich khoya and coconut combine with fresh mango pulp to create a fudgy, fragrant dessert that’s perfect for festive occasions or simply celebrating mango season.
Burfi has been a beloved Indian sweet for centuries, traditionally made from milk solids (khoya) and flavored with nuts. This mango variation brings a modern, vibrant twist—infusing the golden sweetness of alphonso or kesar mangoes right into the heart of the burfi.
It’s the ideal way to showcase India’s “king of fruits” in a format that’s impossible to resist.
🌿 Vegan Swap: Replace khoya with almond or cashew-based khoya, use coconut milk instead of dairy milk, and swap ghee for coconut oil. You’ll still get that lush texture and tropical flavor.
First, peel and puree your mangoes until silky smooth. In a heavy-bottomed pan, warm ghee and lightly roast the grated coconut—just enough to bring out its aroma. Pour in the boiled milk and crumbled khoya; stir on medium heat until the khoya starts to melt and the mixture thickens slightly.
Next, add sugar and cook until fully dissolved. Sprinkle in cardamom powder, then stir in the mango puree. After a couple of minutes, fold in the milk powder—this will absorb moisture and help the burfi set. Continue cooking on medium-high, stirring constantly, until the mixture pulls away from the pan and forms a thick mass.
Remove from heat, swirl in a final drizzle of ghee, and transfer to a greased tray. Press chopped nuts on top and smooth the surface. Let it set in the refrigerator for 2–3 hours before cutting into diamonds or squares.
💡 Pro Tip: Use ripe, fragrant mangoes (Alphonso or Kesar) for the most authentic flavor and color—avoid underripe fruit as it can be sour.
This Mango Burfi shines on its own, but you can pair it with:
Serve these colorful burfi squares at room temperature. Arrange them on a decorative platter, sprinkle with extra chopped pistachios, and garnish with edible silver leaf for a festive look.
Freezing: Freeze individual pieces in parchment-lined boxes for up to 2 weeks—thaw in the fridge overnight before serving.
For larger gatherings, simply double or triple the recipe. Spread each batch in separate trays so they set evenly. If you’re short on fridge space, cut and layer the set burfi between parchment paper in an airtight container.
A luscious Mango Burfi made by cooking fresh mango puree with khoya, grated coconut, milk, and milk powder, sweetened with sugar, and flavored with cardamom. This fudgy, golden Indian sweet sets in the fridge and is easy to slice into festive squares—perfect for celebrations or mango season indulgence.
Peel the mango skin and chop flesh into small pieces.
Place chopped mango in a mixer and blend into a smooth puree, then set aside.Heat half of the ghee in a pan over medium heat. Add grated coconut and roast for about 2–3 minutes until fragrant.
Pour in the boiled milk and add the khoya. Stir continuously over medium heat for 2 minutes.
Pour in the mango puree and stir steadily for 2–3 minutes until the color is uniform.
Turn off the heat, add the remaining ghee, and mix until glossy.
Grease a tin with ghee, transfer the mixture, smooth the top, press chopped nuts if using, and let it set for 2–3 hours.
Once the burfi is firm and set, cut it into squares or diamonds. If you’d like, gently place silver foil on each piece for a festive look, then serve.Servings 8
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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