Mango Burfi Recipe – Authentic Indian Sweet with Coconut & Cardamom

Last Updated on 4 months by Neha Deshmukh

Mango Burfi Recipe – Authentic Indian Sweet with Coconut & Cardamom

Okay, let’s be real. Is there anything better than a bite of sweet, melt-in-your-mouth burfi? Especially when it’s bursting with the sunshine flavor of mangoes! This Mango Burfi recipe is a family favorite, and I’m so excited to finally share it with you. It’s surprisingly easy to make, and the results are seriously impressive. Trust me, once you try this, you’ll be making it for every celebration (and maybe just because!).

Why You’ll Love This Recipe

This Mango Burfi isn’t just delicious; it’s special. It’s a taste of home, a little bit of happiness packed into each square. It’s perfect for festivals, gifting, or simply enjoying with a cup of chai. Plus, it comes together relatively quickly, making it a great option when you want a homemade treat without spending all day in the kitchen. It’s a classic Indian sweet, but with a bright, fruity twist!

Ingredients

Here’s what you’ll need to create this mango magic:

• 1 cup mango cubes (about 150g)
• ¾ cup milk (about 180ml) – I recommend full-fat for the richest flavor!
• 1 cup sugar (about 200g)
• 3 cups grated coconut (about 360g) – Freshly grated is best!
• ½ tsp cardamom powder (about 1.5g)

Ingredient Notes

Let’s talk ingredients, because a few little things can make a big difference:

• Alphonso Mangoes: If you can get your hands on Alphonso mangoes, absolutely use them! They have the most incredible flavor and color. But honestly, any sweet, ripe mango will work beautifully.
• Full-Fat Milk for Richness: Don’t skimp on the milk! Full-fat milk creates a much creamier, more luxurious burfi. You can use other types, but the texture won’t be quite as decadent.
• Freshly Grated Coconut: Seriously, this is a game-changer. Pre-shredded coconut just doesn’t have the same flavor or texture. It’s a little extra work, but so worth it.
• Cardamom Quality & Grind: Use good quality cardamom pods and grind them yourself for the best aroma and flavor. Pre-ground cardamom loses its potency quickly.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, blend the mango cubes and milk together until you have a super smooth puree. No chunks allowed!
2. Pour the puree into a kadai (a deep, heavy-bottomed pan – a wide saucepan will also work) and add the sugar. Mix well until the sugar is completely dissolved.
3. Now, add the grated coconut and cook everything on medium heat. This is where the patience comes in! You’ll need to stir constantly to prevent sticking and burning. It takes about 15 minutes for the mixture to thicken.
4. Keep stirring! You’ll know it’s ready when the mixture starts to come together and pull away from the sides of the pan. This is the point where it really starts to smell amazing.
5. Once it’s thickened, add the cardamom powder and give it a good mix.
6. Grease a tray (I use a square 8×8 inch tray) with a little ghee or butter and line it with parchment paper. This will make it so much easier to remove the burfi later.
7. Pour the hot mixture into the prepared tray and spread it evenly.
8. Let it cool and set for about 30 minutes. Then, carefully cut it into squares.

Expert Tips

Here are a few things I’ve learned over the years:

• Stir, Stir, Stir: Seriously, don’t walk away from the pan while it’s cooking! Constant stirring is key to preventing sticking and ensuring a smooth texture.
• Don’t Overcook: Overcooked burfi will be hard and crumbly. You want it to be firm but still slightly soft.
• Ghee is Your Friend: Using a little ghee (clarified butter) to grease the tray adds a lovely flavor and prevents sticking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the milk for coconut milk and add about 1 tsp of agar-agar powder to help with setting.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level – Saffron Infusion: Add a pinch of saffron strands soaked in a tablespoon of warm milk for a luxurious flavor and beautiful color. My grandmother always did this for special occasions.
• Festival Adaptations: During Holi, you can add a few drops of food coloring to make it extra festive. For Diwali, I like to decorate the burfi with chopped nuts.

Serving Suggestions

Mango Burfi is delicious on its own, but it’s even better with a cup of hot chai! It’s also lovely served with a scoop of vanilla ice cream or a sprinkle of chopped pistachios.

Storage Instructions

Store the burfi in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. Just be aware that it might firm up a bit in the fridge.

FAQs

Let’s answer some common questions:

• How do I know when the burfi is cooked to the right consistency? The mixture will start to thicken and pull away from the sides of the pan. It should also start to form a soft ball when you try to roll a small piece between your palms.
• Can I use canned mango pulp instead of fresh mangoes? Yes, you can! Use about 1 ½ cups of canned mango pulp. Just make sure it’s good quality and doesn’t have any added sugar.
• What is the best way to grate the coconut for this recipe? A traditional coconut scraper is ideal, but a box grater works too. Just be careful not to grate your fingers!
• How can I prevent the burfi from sticking to the tray? Grease the tray generously with ghee or butter and line it with parchment paper.
• Can this burfi be made ahead of time? Absolutely! You can make it a day or two in advance and store it in the refrigerator.