Mango barfi

Mango barfi, the quintessential indulgence this season is a simple and delicious way to make something different with mangoes. These fudgy barfi taste like little bites of mango dense heaven. One will certainly not be enough! 

Course Dessert, festive
Cuisine Indian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 12 pieces


  • 4 whole Alphonso mango , pureed
  • 100 ml condensed milk
  • 100 ml fresh cream
  • 220 gms milk powder i used Everyday.
  • 7-8 whole green cardamom crushed
  • 1 big pinch saffron ,soaked in warm milk (2tsp)
  • 10 pistachio crushed
  • edible silver leaf optional


  1. Start with lining a pan or baking dish with parchment.

    Make puree out of the chopped mango. It should be totally smooth. Strain the puree through a sieve. If you’re using ready mango puree just add to a bowl. 

    Next, put the strained mango puree into a deep and thick bottomed sauce pan, add the condensed milk and mix. Bring to a boil. Keep the flame of low and cook this for almost 15 mins, stirring frequently. 

    Add the crushed cardamom and saffron soaked in milk. Now add the fresh cream and continue cooking for a further 20 minutes. 

  2. Now add the milk powder, little at a time and keep whisking real well. Keep whisking till all the milk powder is mixed. Keep the heat low and cook for 10 mins or  till it comes away from the sides of the pan and form a smooth dough.

    Turn it out onto the prepared pan and smooth out the edges.

     Sprinkle with pistachios, more cardamom and saffron. Garnish with bits of silver leaf if desired.  Cool and set in the refrigerator for 4 hrs or preferably overnight. Cut into squares and serve.