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.
- 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
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 8Ă—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!
Ingredients
- 10 ounces of canned sweetened mango pulp 1 cup, room temp
- 45 grams sugar 3 tablespoons
- 2 oz ghee ÂĽ 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.
- 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 8Ă—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.
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.
Meera says
Hi, I don’t have instant pot to make this burfi. What’s your method if you use a non stick pan to make this recipe?
Meera.
Parag says
Does the milk powder need to be whole milk or does non fat dry milk powder work? I am a dad who loves to cook and I love all your recipes!
Ashley - My Heart Beets says
Both work! Let me know how it turns out 🙂
Clifford says
I wonder how you would make this in a regular pot.
Arunima says
Also, do you use regular sugar or powdered sugar? Would regular sugar cause a crunchy taste/texture when you bite into it? Thanks so much again!
Ashley - My Heart Beets says
Regular sugar 🙂
Arunima says
Hi Ashley! Love your blog! I noticed you recommend air-drying your milk burfi for a day. Should we air dry this mango burfi for a day too, or is it not needed?
Ashley - My Heart Beets says
It’s not needed – I would store this one in the fridge 🙂
Maria says
Hi 🙂 is it possible to substitute milk powder for liquid milk or coconut milk?
Vaishali Shah says
Can you please suggest milk powder brand. Is it from Indian store – deep mawa powder or dry whole milk powder from regular grocery store.
Thanks:)
Ashley - My Heart Beets says
Hi Vaishali, either of those will work – I’ve tried many, many brands over the years to make various burfi recipes on my blog and they all work.
Anu Mathew says
Missing new recipes from you. Hope all is okay
Na says
Can you share how to make this in a pan on a stove. I do not have an instant pot. Thank you in advance.
Sherrie says
Delicious! I used coconut milk powder and it turned out great.
Ashley - My Heart Beets says
Sherrie, so glad to hear that! And great to know it works well with coconut milk powder 🙂
Aparna says
Hi Ashley, thanks for this lovely recipe. Got an instant pot recently and planning to try this. Couple of questions- can I use fresh mango pulp instead of canned. Also, can I use condensed milk or khoya as a substitute to milk powder. How to modify the recipe to that extent? Thanks
Rebecca says
I love the recipes on this site, and I have really loved trying all sorts of new spices, techniques, ingredients and combinations. This recipe was a disappointment though – it tastes okay, but none of my guests could detect any mango taste. They were convinced it was made with squash.
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!
Ashley - My Heart Beets says
Hi Shuchi, Wow! Great to know you can double it in an 8-quart! Thanks for sharing – that’ll be helpful for other readers I’m sure 🙂
Ravi B. says
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
Ashley - My Heart Beets says
So glad to hear that! Hope you love the mango kalakand just as much!
Priya says
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 sautĂ© 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 sautĂ© 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!
Priya says
Thank you. I did leave it to solidify and it was ok. Guests did appreciate the taste. Texture could have definitely been harder. Next time I will sauté for a little longer may be. Appreciate your responses and help!
Happy Diwali !
Ashley - My Heart Beets says
Priya, I’m glad it turned out ok! Happy Diwali!
Priya says
Yes I measured the mango Pulp. When trying new things I always follow the recipe exact .
Carrie LeMaire says
Thanks for Mago Burfi recipe! Will be making this tomorrow!!!
Ashley - My Heart Beets says
Carrie, that’s awesome – let me know what you think!
Vk says
Hi Ashley
What brand dry milk powder do you use for this recipe.
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.
Jenny says
Could you make this with coconut milk powder?
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!
Kruti says
I just made the mango kalakand! Excited to try this one now 🥰
Ashley - My Heart Beets says
Kruti, that’s awesome, I’m so glad to hear that! Would love to know which one you like more – our family is split lol!
Supriya says
Is there alternative for high pressure 7min in instant pot. I have an instant pot which is little old and doesn’t have high pressure setting
Ashley - My Heart Beets says
Hi Supriya, what model do you have?