Mango Barfi

Ingredients

• 250 ml (from 3–4 mangoes, puréed)mango pulp
• 1 tspmango essence
• 100 mlcondensed milk
• 100 mldouble cream
• ½ tspfreshly ground cardamom powder
• 240 gmilk powder
• 8–10pistachios, coarsely crushed

Instructions

1. 1

   Prepare the dish

   Line a flat dish with baking paper. Sieve the milk powder to remove any lumps. If using fresh mangoes, blend the chopped fruit until smooth, then strain it through a sieve to make a thick pulp. If using ready-made mango purée, put it in a bowl with the mango essence.

2. 2

   Cook the mango

   Mix the condensed milk into the mango pulp. Transfer the mixture to a small saucepan and bring it to the boil, then simmer over a low heat for 10–12 minutes, stirring frequently, until it has reduced slightly. Add the double cream and cardamom and cook for a further 15 minutes, until the mixture thickens.

3. 3

   Add the milk powder

   Working quickly, whisk in the milk powder a few tablespoons at a time until fully incorporated. Keep the heat low and stir to prevent lumps. Continue until the mixture forms a smooth dough that comes away from the sides of the pan.

4. 4

   Set and slice

   Transfer the barfi mixture to the lined dish and smooth the edges. Sprinkle over the crushed pistachios. Cool, then refrigerate for 2–3 hours or preferably overnight to set. Cut into diamonds to serve.

What is mango barfi?

Barfi is a set Indian sweet, commonly made with milk-based ingredients and cut into small pieces. This version brings mango into the mixture, with cardamom for fragrance and pistachios for a crisp finish.

The method reduces the mango and dairy mixture on the hob before incorporating milk powder. That gives the barfi its dense, sliceable texture once chilled.

Nutrition and macros by portion

The nutrition label shows one serving as written: 575 calories, 18g protein, 51g carbs, 29g fat.

Most of the carbohydrates come from the mango, condensed milk and milk powder, while the cream and milk powder contribute much of the fat. The milk powder and condensed milk also provide most of the protein. Enjoy a small piece with fresh fruit or after a meal to balance the richness.

Choose and prepare the mango

Fresh mango: Blend the chopped fruit until completely smooth, then strain it as directed to remove fibres and leave a thick pulp.

Ready-made purée: Use 250 ml and mix it with the mango essence. A thick purée helps the mixture reduce and set as intended.

Reduce the mixture gently

Low heat: Simmer the mango and condensed milk mixture for 10–12 minutes, stirring often so it does not catch on the bottom of the pan.

After the cream: Cook for a further 15 minutes with the cream and cardamom. The mixture should visibly thicken before you start adding the milk powder.

Whisk in the milk powder

Small additions: Add the sieved milk powder a few tablespoons at a time, whisking well between additions. This helps it blend in evenly rather than forming dry pockets.

Dough cue: Keep stirring over low heat until the mixture is smooth and pulls away from the sides of the pan. Work promptly at this stage so it remains easy to spread.

Allow enough time to set

Chilling: Spread the mixture into the lined dish while it is still workable, then level the edges and scatter on the pistachios. Refrigerate for at least 2–3 hours, or overnight for a firmer set.

Cutting: Once chilled, slice the barfi into diamonds or small squares. A sharp knife makes neater portions.

Serve and balance the plate

Mango barfi is rich and sweet, so small pieces work well alongside tea or coffee after a meal. The pistachios add a nutty contrast to the smooth, milky centre.

For a more balanced plate, serve a piece after a meal with fresh fruit, or include it as one sweet alongside lighter dishes.

Recipe notes & tips

• Sieve the milk powder before cooking to make it easier to incorporate smoothly.
• Stir frequently during both simmering stages so the mixture does not stick to the pan.
• Keep the heat low when whisking in the milk powder to reduce the chance of lumps.
• Line the dish before you begin, as the thickened mixture is easiest to spread while warm.
• For cleaner cuts, chill the barfi thoroughly before slicing.

Variations

• Add saffron: Infuse a few strands in a spoonful of warm cream before adding it to the pan.
• Use almonds: Replace the pistachios with coarsely chopped almonds for a different topping.
• Increase the cardamom: Add a little more cardamom for a more pronounced spice note.
• Add rose: Use a small amount of rose essence in place of some of the mango essence.
• Make smaller pieces: Cut the set barfi into bite-sized squares for serving with tea.

Common mistakes to avoid

• Skipping the sieve: Unstrained fresh mango can leave fibres in the barfi; strain the purée until thick and smooth.
• Cooking too quickly: High heat can make the mixture catch; simmer gently and stir often.
• Adding powder all at once: This can leave lumps; whisk it in a few tablespoons at a time.
• Stopping before it thickens: The mixture needs to reduce and come away from the pan before it is ready to set.
• Slicing too soon: Warm barfi may not hold its shape; chill it for at least 2–3 hours first.

How to store

Keep the set barfi covered in an airtight container in the fridge for up to 4 days. Serve chilled or let it stand briefly at room temperature before eating; reheating is not needed.

Frequently asked questions