Golden Mango Burfi: A Melt-in-Your-Mouth Indian Delight
40 minutes
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About Golden Mango Burfi: A Melt-in-Your-Mouth Indian Delight
Taste sunshine in every bite with this easy Golden Mango Burfi! This classic Indian sweet transforms ripe mangoes into a smooth, fudgy confection that's pure bliss.Mango pulp, sugar, and a touch of corn flour create a luxurious melt-in-your-mouth texture. Crunchy almond slivers add the perfect finishing touch.Perfect for celebrations, holidays, or a sweet escape any day, this recipe will transport you to a tropical paradise. Follow our simple guide and create your own golden delight!
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Recipe Time & More
Prep15 minutes
Cook25 minutes
Total40 minutes
Ingredients
Mango Mixture
- 1 cup Mango Pulp
- 1 cup Sugar
- 1/2 cup Corn Flour
- 1 cup Water
Instructions
- In a kadai or heavy-bottomed pan, combine the mango pulp and sugar. Cook over medium heat, stirring continuously to prevent sticking.
- In a separate bowl, whisk together the corn flour and water until smooth. This slurry will help thicken the burfi.
- Slowly pour the corn flour slurry into the mango mixture, stirring constantly to prevent lumps. Continue cooking and stirring until the mixture thickens considerably and starts to pull away from the sides of the pan.
- Stir in the clarified butter (ghee). This adds richness and flavor to the burfi.
- Lightly grease a plate or tray with clarified butter or oil. Pour the thickened mango mixture onto the prepared plate and spread it evenly to your desired thickness.
- Garnish the burfi with crushed almonds. Allow it to cool completely at room temperature before refrigerating for at least 1 hour to firm up.
- Once firm, cut the mango burfi into diamond shapes or squares. Serve and enjoy!
Recipe Notes
Good To Know
- For a richer flavor and firmer texture, use alphonso mango pulp if available, as it is naturally sweeter and less watery than other varieties.
- To enhance the burfi’s crunch, toast the almonds lightly before sprinkling them on top, or mix in a handful of chopped pistachios for extra color and flavor.
- If you prefer a vegan version, substitute clarified butter (ghee) with coconut oil; the coconut notes pair deliciously with mango.
- Allow the burfi to cool completely at room temperature before cutting—chilling it in the fridge for an hour will yield neater slices and help the pieces hold their shape.
Expert Tips
- For a smoother burfi, blend the mango pulp until completely smooth before cooking. Any remaining fibers can make the texture slightly grainy.
- Don't overcook the burfi. It's ready when it starts to pull away from the sides of the pan. Overcooking will make it dry and crumbly.
- Grease your pan or line it with parchment paper for easy removal and perfectly shaped burfi.
Storage Instructions
- Store leftover burfi in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
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Recipe Nutrition
Calories: 190kcalCarbohydrates: 41gProtein: 1gFat: 3gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 1.8gSugar: 33g
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I’m loving this recipe already!
What a great recipe! Thanks for sharing.
I’m excited to make this at home!
I’m excited to try this recipe!
Thanks for the inspiration! Looks tasty.