Mango Mithai Recipe | Mango barfi | Mango burfi with step by step instructions and pictorial presentation
I am so excited to share the best Mango Mithai Recipe | Mango barfi | Mango burfi recipe | Indian milk fudge with mango with you all. It needs just 1 tbsp of ghee (clarified butter) and handful of ingredients to make a heavenly dessert that you will instantly fall in love with.
In addition to that, it’s a halwai style, no fail barfi recipe which is for keeps.
Come mango season and my hands are itching to try something new. On the earlier occasions in mango season, I tried Mango coconut ladoo and Mango melon smoothie.
Mango Mithai Recipe | Mango barfi | Mango burfi, a must try for mango lovers
Mangoes have arrived in the market, and the summer season has set in this part of the world.
The reason to make this mithai a little ahead of mango season was to treat my younger one cleared his Final CA exam with flying colours.
Though he is not a mango person, but I was pretty sure that he would love this homemade mithai.
Few days ago while I was chatting with dear friend Neesha, who is a foodie girl, sent me beautiful pics of Mango mithai made by her. I immediately fell in love with texture and colour of the mithai.
So I requested her to share the recipe and she patiently penned down with useful tips and tricks and sent it to me. Thank you Neesha dear. We all relished it.
If you are a mango lover like me, do check out the following mango recipes on the blog –
Mango semolina cake / mango sooji cake
Check out more Dessert recipes collection on the blog and let me know in the comments section how was it.
Mango mithai/barfi/burfi/indian milk fudge with mango Ingredients list
You need very basic ingredients to make this mango burfi recipe. Actual recipe calls for Khoya/Mawa, which being an important ingredient, since it forms the base of this fudge.
In addition to that, you will need mangoes, sugar, condensed milk, ghee and nutmeg powder and saffron. I’ve made this mango burfi with fresh Alphanso mango puree.
To make mango puree blend the scooped mango pieces to a smooth paste, and strain it through a sieve to get rid of the fibres.
Instructions to make Mango Mithai Recipe | Mango barfi | Mango burfi
We begin with making powder of the Alum(fitkari) crystals in a mortar and pestle. Pound it to make powder and keep aside.
In a wide pan add milk and bring it to a boil. Sprinkle alum powder evenly all over it and give a nice stir. Keep stirring constantly.
This will make milk attain a grainy texture. A perfect mithai must be soft and should have a grainy consistency.
After you notice that 80% of milk is turned into grainy texture, add saffron milk, condensed milk, sugar and mango pulp one by one.
Stir it continuously, till everything comes together like a mass and starts to leave the sides of pan.
After that add a table spoon of ghee to give mithai a nice glossy finish. Finish with nutmeg powder.
Stir it to combine well. Taste the mithai and adjust the sweetness accordingly.
Grease a tin with some Ghee and transfer the mithai mixture into it.
Garnish it with slivered pistachios. Allow it to come to room temperature and cut into pieces.
Serve and enjoy with your family.
For clicking pics, I have changed the mold and set the mithai into pie tin.
Recipe card 🔽
Mango Mithai Recipe | Mango barfi | Mango burfi
Ingredients
- 1/2 liter full fat milk
- 1/2 cup mango pulp
- 100 gms condensed milk
- 1/4 cup or less sugar
- 1/8 tsp Alum powder
- 10 strands Saffron/kesar soaked in warm milk
- 1 pinch Nutmeg powder
- 1 tbsp ghee
- 10 Slivered pistachios
- Silver vark
Instructions
- We begin with making powder of the Alum (fitkari) crystals in a mortar and pestle.
- Pound it to make powder and keep aside.
- In a wide pan add milk and bring it to a boil.
- Sprinkle alum powder evenly all over it and give a nice stir. Keep stirring constantly.
- This will make milk attain a grainy texture.
- A perfect mithai must be soft and should have a grainy consistency.
- After you notice that 80% of milk is turned into grainy texture, add saffron milk, condensed milk, sugar and mango pulp one by one.
- Stir it continuously, till everything comes to a mass and starts to leave the sides of pan.
- After that add a table spoon of ghee to give mithai a nice glossy finish.
- Finish with nutmeg powder.
- Stir it to combine well.
- Taste the mithai and adjust the sweetness accordingly.
- Grease a tin with some Ghee and transfer the mithai mixture into it.
- Garnish it with slivered pistachios and silver vark. Allow it to come to room temperature and cut into pieces.
- Serve and enjoy with your family.
- For clicking pics, I have changed the mold and set the mithai into pie tin.
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I will see you soon with yet another interesting recipe. Come right back as I love to have you around.
Happy Cooking
Regards❤️
Lata
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Who wouldn’t be tantalized by the lovely yellow colour of the mango barfi? So beautiful. I have read on several occasions that mithai walas tend to use alum but didn’t know how. Your simple step by step explanation on how to make this mouth watering barfi is easy to follow.
Thank you Mayuri. Indeed the taste was so good of Mithai and loved the texture too.
Lata, Love the colour of the mango mithai. It already looks so festive with the vibrant yellow.
Thanks Seema.
I have heard so much about using alum for mithai. I just love how yours look and I need to get some next time when I come to India or see if we get it here in US. Looks so delicious and perfect for the mango season.
You might get alum online Sandhya. Please do try this method and let me know your feedback. Thanks for stopping by.
Mangoes is one of my favorite fruit to make desserts in summers. This mithai is one such sweet dish that I love a lot. Never tried adding alum powder though, but looking at your mithai texture I think it is a really good idea. Thanks for sharing.
Using alum to make mithai made a huge difference in the texture and taste Sapana. It indeed turned out wonderful.
Thank you for writing in.
Alum I never knew it was used in making mithai, thanks for sharing that. I will find some and try my mithai the colour of your Mango barfi is so very yum and I am drooling over it. Congrats to your family and your son for passing the CA exam.
Thanks a million Archana for your kind wishes. Alum is a common ingredient generally used by Halwai’s to make mithai. Do try this as the results are fabulous.
Oh my, that mango burfi looks absolutely delicious. Such an easy to make recipe and so very tasty. Thank you for sharing this amazing recipe.
Thank you heaps Pavani.
Mango Mithai with that gorgeous color looks super tempting ! Use of alum sounds interesting to me .
Thanks Poonam. Mostly Halwai’s use alum to make mithai.
Hi Lata, my mango loving husband and mother in law will definitely enjoy this mithai. I am in the US and not able to find alum, is there a way to substitute that. Thanks
Hi Savita. Yes, You can use 2-tsp lemon juice diluted in 1 tsp water instead of Alum. This will make Milk attain a grainy consistency.
Hope this helps. Happy cooking.
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