Mango Burfi (Mango Fudge)

It’s surprisingly easy to make mango fudge in an Instant Pot. Made with sweetened mango pulp, dry milk powder, cardamom, and saffron, this melt-in-your-mouth mango burfi is flavorful, fragrant, and rich! Perfect for a festive occasion!

What is Mango Burfi?

Mango burfi is essentially mango fudge. It has a bright, fruity flavor and smells like ripe mangoes, cardamom, and saffron. If you’re looking for a uniquely flavored fudge, this is it.

I categorize mango burfi as a “fruit fudge” or “fruit burfi” which is different from other types of burfi. For example, sometimes burfi can have a dry texture, like Besan Burfi or Milk Burfi. But fruit or vegetable burfi is different – it’s much softer, and it’s also moist. So Mango Burfi, Coconut Burfi, and Lauki Burfi are going to be much softer in texture.

You might also wonder about the difference between Mango Kalakand and Mango Burfi. Mango Kalakand is even softer, and the texture is more like a milky cake, whereas mango fudge is a solid soft fudge. Both are incredible!

Mango Burfi Ingredients

Shop

Mango Pulp (Sweetened)

Ghee

Cardamom Pods

Can I Double This Recipe? What Kind of Instant Pot Should I use?

I have only tested this recipe as written using a 6-quart Instant Pot. I have not tested this recipe in a different-sized pot, so I don’t know if this recipe will work in a 3-quart or 8-quart as the surface area is different and will affect the temperature of the sugar syrup. I suggest only using a 6 quart for this recipe. HOWEVER – I love when readers experiment and let me know their results! Someone left a comment (see below) saying they tested the recipe in an 8-quart by doubling this recipe. So please feel free to check the comments to see how other readers are experimenting!

“Thank you for this great recipe! I made this for Diwali today and did double the recipe in my 8 qt instant pot without any issues. Kept the timing the same and it turned out delicious with the perfect consistency! Thanks again!”

Shuchi

How to Make Mango Burfi

Add the mango pulp and sugar to the pot, mix well, and pressure cook.

Add ghee, milk powder, cardamom, and saffron to the pot and saute.

Pour the mixture into a parchment-lined 8×8 pan/dish. Sprinkle chopped pistachios on top.

Let the mango burfi cool down, then put it in the fridge to set. Remove the chilled fudge and slice it into squares.

Put it back in the fridge to solidify for another hour, then serve chilled.

How to Store Mango Burfi:

You can store this burfi in the fridge for about a week. It also freezes very well! I’ve had this in my freezer for a month now, and every now and then, I’ll take a piece out to enjoy for dessert, and it tastes just as good as the day I made it!