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
- Canned Sweetened Mango Pulp: do not substitute with fresh mangoes! We’re counting on the added sugar in mango pulp to make this dessert sweet.
- Ghee: room temperature
- Dry Milk Powder
- Cardamom: freshly ground
- Pistachios: use raw pistachios – they’re brighter green than roasted pistachios
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!
- 10 ounces of canned sweetened mango pulp 1 cup, room temp
- 45 grams sugar 3 tablespoons
- 2 oz ghee ¼ cup
- 200 grams dry milk powder 2 cups
- 1 teaspoon freshly ground cardamom
- Pinch of saffron strands
- 1 tablespoon chopped raw pistachios garnish
- Add the mango pulp and sugar to the pot and mix well.
- Secure the lid, close the pressure valve, and cook for 7 minutes at high pressure.
- Quick-release pressure.
- Press saute and adjust the heat to the highest setting. Add the ghee, milk powder, cardamom, and saffron to the pot and saute for 6 minutes (or longer if liquidy and still needed). Stir the whole time.
- Pour the mixture into a parchment-lined 8×8 pan/dish. Sprinkle chopped pistachios on top and gently tap them into the burfi with your hand.
- Let the mango burfi cool down on a wire rack for around 30 minutes, then put it in the fridge for 3 hours to set.
- Remove the chilled fudge and slice it into squares (I slice 5 rows by 5 rows and cut off any uneven edges).
- Put it back in the fridge to solidify for another hour, then serve chilled. Store this burfi in the fridge.
- Important! All of the recipes on my blog are tested using a 6-quart instant pot – I have not tested this recipe in a different-sized pot. 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.
- Do Not Double Recipe: Please do not double/triple this recipe or any other Instant Pot dessert recipe on my blog. A dessert or anything made with sugar syrup can be finicky in an Instant Pot. I have only tested this recipe as written.
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