Mango Barfi Recipe with Kesar Mango
The mango barfi captures the irresistible charm of mango season in a rich, melt-in-the-mouth sweet that instantly draws attention. It combines the natural sweetness of ripe mangoes with creamy milk solids. With the combination of both special ingredients, this vibrant mithai (sweet) brings a fresh twist to traditional Indian sweets. Whether featured in festive boxes or premium dessert menus, it delivers a delightful experience that tastes delicious.
Ingredients
To make the Mango barfi, the most common required ingredients are as follows:
- 10-12 saffron strands
- 1 tablespoon whole milk
- 3 tablespoons of ghee melted
- 1 cup (about 250g) sweetened mango pulp, canned or from fresh mangoes
- ⅓ cup (about 70g) powdered sugar
- 2 cups (about 230g) whole milk powder
- silvered nuts for decorating
Step-by-Step Method to Make Mango Barfi at Home
There are a total of 12 steps in the mango barfi recipe. Here’s a quick look at each step:
- Step 1: Prepare the tray in which the aam barfi will be prepared by lining an 8x8-inch tray. To prepare the tray, use parchment paper and apply a thin layer of the ghee on its surface to create a non-sticky surface.
- Step 2: Add the mango puree, powdered sugar and milk powder to a large non-stick pan.
- Step 3: Use a spatula to mix the batter until you see no white milk powder or sugar.
- Step 4: Turn on the gas and place the pan on a low flame. Or if you are using induction, keep the temperature low.
- Step 5: Cook on low heat and keep stirring with a spatula. As the mixture heats up, the sugar will release its moisture, and the mixture will be easier to stir and will feel soft.
- Step 6: Keep on scraping the sides of the pan and mixing in. If the mixture on the sides becomes too dry, leave it.
- Step 7: Add saffron soaked in milk and continue to cook the batter.
- Step 8: In about 8 - 10 minutes, you’ll see that the burfi mixture has started leaving the sides of the pan and clumping around the spatula. The barfi won’t be sticky, and you’ll be able to fold it over itself without spreading.
- Step 9: Add ghee and cook for a minute to bring it together. Prevent overcooking, otherwise the sugar will start to caramelise, and the barfi will become hard.
- Step 10: Transfer the mixture to a lined tray and level using a spatula. You can also press some nuts on top if you wish.
- Step 11: Cool down the barfi. Once it comes to room temperature, put the barfi in the fridge for about 4-6 hours.
- Step 12: After the refrigeration period, use a sharp knife to cut barfi pieces into squares.
How to Store Mango Barfi?
After preparing the dish, you’ll be able to slice the Mango barfi into 12 medium-sized slices. To preserve additional slices, proper storage helps to maintain their soft texture and retain mango flavour.
Once you cut the barfi into square shapes and share it with your friends and family, transfer the remaining slices into an airtight container. A vacuum container is useful in preserving the freshness of the sweets for a longer period.
For short-term storage (4-5 days), you can keep the mango mithai container in the refrigerator. If you plan to store the barfi for a longer period, you can still refrigerate it for a week, but the texture may firm up slightly over time. Before servicing for more than four days of storage, allow the pieces to sit at room temperature for a few minutes so that the mithai regains its softness.
Mango Barfi Recipe Tips
While making the barfi, having a look at a few things helps you enrich the taste and softness of the dessert. So, let’s have a quick look at a few tips to make the sweet more delicious by following the mango mithai recipe:
- Cooking Pan: Use a non-stick cooking pan for making Mango barfi because it prevents the mixture from sticking to the bottom of the utensil.
- Cooking Temperature: Always cook the aam barfi on low heat and stir continuously to prevent stickiness.
- Tray Preparation: Line your cooking tray with parchment or butter paper to easily lift the barfi out of it.
Mango Quality: Pick ripe and sweet mangoes with minimal fibre. These fruits give a smooth texture and better natural flavour to the barfi.
Conclusion
Mango barfi serves as a seasonal treat that immediately attracts people because of its strong flavor and bright appearance. The dessert achieves its rich texture through an optimal combination of mango extract and milk solids. The recipe gives an effective method to produce a sweet treat that feels indulgent, looks attractive and fits perfectly into festive spreads or everyday treats.
