Hey Lykkers, ready for a sunshine-sweet dessert that melts the moment it hits the tongue? Mango Burfi is a luscious fruit fudge with a silky bite, perfumed by cardamom and saffron, then crowned with emerald pistachios.

This version leans on sweetened mango pulp for consistent flavor and texture, delivering a festive, freezer-friendly treat without fuss.

Why You’ll Love

Mango burfi belongs to the softer “fruit burfi” family—moist, tender, and sliceable. Unlike grainy varieties, it sets into a velvety slab that cuts cleanly into neat squares. The Instant bowl speeds up the batch, while a stovetop method ensures everyone can make it. Each step below is calibrated for reliable thickness, color, and gloss.

Key Ingredients

Sweetened mango pulp: Choose canned sweetened pulp for stable sugar and low fiber strands. Fresh mango purée varies in sweetness and water; it often yields a soft set.

Sugar: Balances tartness and stabilizes the fudge body.

Ghee: Adds rich aroma and a smooth finish; use room temperature.

Dry milk powder: The backbone of the fudge, providing dairy solids that set.

Cardamom & saffron: Freshly ground cardamom and a pinch of saffron create a warm, floral bouquet.

Pistachios (raw): Bright green crunch for contrast; chop finely for even topping.

Instant bowl

Yield: ~25 small squares (8×8 pan)

bowl size: Best results with a 6-quart model.

Steps

1. Load bowl: Add 1½ cups sweetened mango pulp and ¼ cup sugar. Whisk until smooth.

2. Pressure cook: Secure lid, set valve to sealing, and cook 7 minutes at high pressure. Quick-release.

3. Sauté base: Switch to Sauté (High). Stir in 2 tbsp ghee, 2 cups dry milk powder, ½–¾ tsp freshly ground cardamom, and a pinch of saffron.

4. Cook down: Stir constantly 6–10 minutes until the mixture thickens, turns glossy, and gathers into a soft mass that leaves the bowl sides.

5. Pan & top: Immediately spread into a parchment-lined 8×8 inch pan. Smooth the surface. Sprinkle 2–3 tbsp chopped raw pistachios; press lightly to adhere.

6. Chill to set: Cool on a rack 30 minutes, then refrigerate 3 hours.

7. Slice & firm: Lift out, trim edges if needed, and cut 5×5 for 25 squares. Chill 1 hour more before serving.

Stovetop

When no pressure cooker is handy, use this reliable reduction method.

Steps

1. Reduce purée: In a heavy nonstick pan, simmer 1½ cups sweetened mango pulp with ¼ cup sugar over medium heat, stirring, 8–12 minutes until slightly thick.

2. Enrich: Stir in 2 tbsp ghee until glossy.

3. Build body: Sprinkle in 2 cups dry milk powder in 4–5 additions, stirring vigorously to avoid lumps. Add cardamom and saffron.

4. Cook to mass: Continue stirring 6–10 minutes until the mixture forms a soft, non-sticky ball and the spatula leaves a clear trail on the pan base.

5. Set & finish: Spread in a lined 8×8 pan, top with pistachios, cool 30 minutes, refrigerate 3 hours, then cut and chill 1 hour more.

Set & Serve

Doneness cues: Mixture should be thick, shiny, and pull away from sides. A spoon should stand for a moment before slowly leaning.

Texture target: Soft and sliceable—not runny, not crumbly.

Garnish ideas: A whisper of edible silver leaf, extra saffron strands, or a dusting of cardamom right before serving.

Lykkers Tips

- Use sweetened pulp: It provides the sugar structure needed for a clean set and concentrated mango flavor.

- Cardamom fresh-ground: Pre-ground loses perfume quickly; grind pods for peak aroma.

- Work fast when thick: Transfer immediately; the mixture firms as it cools.

- Pan choice: A metal pan chills faster than glass, giving sharper edges.

- Clean cuts: Warm a tool under hot water, wipe dry, then slice—repeat between rows.

- Dairy-free path: Coconut milk powder can work, but the set will be softer; simmer a minute longer on the reduction stage.

- Color boost: Steep saffron in 1 tsp warm milk (or plant milk) for 5 minutes before adding.

Quick FAQs

Can fresh mango be used?

Not recommended—water and sugar vary widely, often causing a loose set.

How long does it keep?

Refrigerate up to 1 week in an airtight box; freeze up to 2–3 months with parchment between layers.

Why did it stay soft?

It wasn’t cooked to the “leaves the pan sides” stage. Return to heat and stir a few minutes more.

Too firm?

Microwave a square for 5–8 seconds before serving, or fold a teaspoon of warm milk into the hot mixture next time for a softer finish.

Can the batch be doubled?

For consistency, make single batches—sugar stages change with volume and bowl geometry.

Serving Ideas

Offer small squares chilled for a tidy platter, or slightly cool for a silkier bite. Pair with a cup of cardamom tea or a simple fruit plate. For a celebration tray, alternate mango burfi with coconut or pistachio sweets for color contrast.

Conclusion

Creamy, aromatic, and elegantly simple, Mango Burfi delivers dessert-shop charm with weeknight ease. Ready to stir up a golden batch, Lykkers? Will you go Instant bowl or stovetop first—and are you Team extra-saffron or extra-pistachio? Share your tweaks and setting tips so everyone can slice perfect mango squares next time!