Mango Burfi (Mango Fudge)

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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!

Easy Mango Burfi Recipe

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.

Easy Mango Burfi Recipe

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!

Easy Mango Burfi Recipe

Mango Burfi Ingredients

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.
  • Sugar
  • Ghee: room temperature
  • Dry Milk Powder
  • Cardamom: freshly ground
  • Saffron
  • Pistachios: use raw pistachios – they’re brighter green than roasted pistachios

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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
Easy Mango Burfi Recipe

How to Make Mango Burfi

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

how to make mango burfi

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

how to make mango burfi

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

how to make mango burfi

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

how to make mango burfi

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!

Easy Mango Burfi Recipe

Mango Burfi (Instant Pot)

Easy Mango Burfi Recipe

Mango Burfi (Instant Pot)

4.89 from 9 reviews
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Ingredients
 

  • 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

Instructions
 

  • Add the mango pulp and sugar to the pot and mix well.
    how to make mango burfi
  • 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.
    how to make mango burfi
  • 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.
    how to make mango burfi
  • 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).
    how to make mango burfi
  • Put it back in the fridge to solidify for another hour, then serve chilled. Store this burfi in the fridge.

Notes

  • 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.
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.

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Comments

  1. Shuchi says

    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!

  2. Ravi B. says

    5 stars
    I made this mango burfee this morning and it turned out great. I have mango pulp left over and next on the list is Mango Kalakand. Thanks Ashley

  3. Priya says

    4 stars
    Hi, I LOVE all your recipes and have tried quite a few of them. Today tried the Mango Burfi. Followed recipe exactly. Sautéed 6 mins on high . Already chilled it for 4 hours. It’s still gooey and sticky.
    Can I return it to a pan and sauté for few more mins at this stage ? Or should I put it in the fridge and hope it will solidify? Please advice . Thanks

    • Ashley - My Heart Beets says

      Hi Priya, a few questions – first, did you use a 6 quart IP for this recipe? If so, are you able to slice it? A bit sticky is one thing, but it shouldn’t be so gooey or sticky that it won’t cut into slices. If it’s liquidy then yes, try to sauté it to reduce/thicken it. If it looks like it needs more time to set, then maybe leave it in longer. Did you measure out the mango pulp? I want to troubleshoot – please let me know if you made any other changes to the recipe! And let me know how it turns out – I hope it goes well!

      • Priya says

        Hi Ashley,
        I used a 6 quart pot. I am able to slice it and hand to kind of scoop them and shape them again to store them. They are looking like how they should, but when I try to pick a piece it’s sticky and floppy.
        Thank you for taking time to trouble shoot for me.
        Does putting it back in a pot and sauté work after they have been chilled overnight ? Is it worth trying ?

        • Ashley - My Heart Beets says

          Hi Priya, if you’re able to slice it, I would not sauté it – but it’s also hard to know how floppy it is as this hasn’t happened to me… is it falling apart? If so, then maybe you can try? If you’re not able to eat it as it is, then I’d give it a try because what’s the worst that can happen. However, if it’s somewhat solid, I’d separate the pieces and put it back in the fridge to hopefully solidify some more and see if that helps. Let me know!

    • Ashley - My Heart Beets says

      Any brand will work! I typically use Nido which is available at the Indian grocery stores near me, but I’ve also used different brands of milk powder over the years to make burfi (whole and non-fat) from grocery stores like Giant Eagle, Wegmans, etc.

    • Ashley - My Heart Beets says

      I haven’t tried this but I might need to because I bet it’d be delicious! I have coconut milk powder but am all out of mango pulp. I’m not sure I’ll get to it before Diwali, but if you try, please let me know!

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