Mango burfi

Mango burfi is an Indian milk fudge flavoured with mango puree & cardamom. They are incredibly moreish, but probably best not to have them all in one sitting. I’m lucky to live near an Indian supermarket and I found tinned Alphonso mango puree (the king of mangoes from India). Trust me, it made a difference buying the puree! The mangoes you get over here take a while to ripe and they just don’t taste the same. If you can find tinned mango puree like this, you are guaranteed the best mango flavour. This recipe makes around 15 barfi (depending on how you cut them).  

Ingredients

200ml mango puree

85 ml condensed milk

85 ml cream  

1 tsp cardamom powder (I always add a little extra, as I just love cardamom).

200g milk powder

Pistachios, roughly chopped & desiccated coconut to garnish

Method

• Line a medium-sized baking tray with cling film or baking paper.
  
  
• In a saucepan, add the mango puree and condensed milk. Mix well. Turn on the heat to a medium and cook for around 10 minutes. Add the cream and cook for a further 10 minutes.
  
  
• Add the cardamom powder and mix well.
  
  
• Now take a whisk and add the milk powder a little at a time. Whisk quickly to ensure that no lumps form in your mixture.
  
  
• Keep adding the milk powder a spoonful at a time until there are no lumps and the mixture is thick.
  
  
• Spread in an even layer on the baking tray and sprinkle over the pistachios and coconut.
  
  
• Let set in the fridge overnight.
  
  
• The next morning, cut into cubes or diamond shapes. I’m never too fussed about the shape, they taste the same anyway!