Mangoes are a perfect addition to the burfi in summers, as the markets are flooded with fresh, ripe, and juicy mangoes. This version of burfi is easy to make, addictive, and perfect for festivals, weddings, and special occasions.

Ingredients of Mango Burfi

  • 1 ½ cups Coconut (Grated)
  • ½ cup Milk
  •  cup Sugar
  • ½ cup Mango pulp
  • Green cardamom seeds powder
  • 6 Pistachios

How to Make Mango Burfi

  • Add coconut to a pan and turn the heat on medium.
  • Roast it by stirring constantly until it
  • If using frozen then it takes more time as frozen coconut has more moisture than freshly grated.
  • Add sugar, milk and mango pulp.
  • Mix and continue cooking with stirring constantly until most of the moisture is evaporated and it becomes like a thick lump.
  • Turn off the stove, add cardamom powder.
  • Put the burfi mixture into the greased tray, spread evenly.
  • Sprinkle finely chopped pistachios.
  • Let it cool completely and set.
  • If in a rush then pop into the refrigerator to speed up the process. Once set, cut into square and enjoy.


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