Mango Burfi with Almond flour | Mango Barfi

Mango Burfi , a delicious Indian sweet made from the mango pulp and almond flour as main ingredients. It's such an easy  recipe to make in minutes with wonderful texture and taste. 

Last year during summer, i experiment with making the mango burfi using almond flour and it turned out absolutely delicious after a few initial attempts. Ever since i have been making this mango burfi multiple times on various occasions and it never fails to impress anyone.

So if you're looking for some unique yet yummy burfi, then give a try on this delicious mango burfi.

Almond Flour 

In the market, if you're looking for 'grounded almond', you can find almond flour and almond meal. This recipe requires almond flour not the almond meal. Almond flour is basically made from the blanched almonds .So make sure to get the almond flour which has more fine texture compared to almond meal.

Also, in some places, almond meal is made with whole skinned almonds, so the color of the almond meal would be little darker compared to almond flour.

Mango Pulp

For this recipe, you can use the canned mango pulp as well the freshly made mango pulp from the mangoes.

I have used the canned sweetened mango pulp for this recipe. You can use any canned mango pulp for this recipe. So far, i have used verka and deep brand of  kesar mango pulp for this burfi.

If you're using homemade mango pulp. Make sure that the mangoes are well ripen, non-fibrous variety and sweet. To make the mango pulp at home, remove the skin and seed from the mangoes and put it in the blender and blend it well and strain it once before use.

Also remember, i have mentioned the amount of sugar needed for this recipe in the ingredients list is for using the canned sweetened mango pulp. So if you're using unsweetened and/or home made mango pulp, you definitely need more sugar. Give a taste check while cooking and adjust according to your taste. 

Sugar

As i had  mentioned already that this recipe calls for sweetened mango pulp, it doesn't need much additional sugar. Just an extra 1/4 cup of sugar is enough for this recipe. For a very mild sweetness, just 3 tbsp of sugar is enough. 

I have tried with both 3 tbsp of sugar and 1/4 cup of sugar. For me, 1/4 cup of sugar is perfect for this burfi and using 3 tbsp of sugar has very mild sweetness. So use as per your family preference.

Milk Powder

Adding milk powder  to this recipe is a personal preference. You can make this burfi with almond flour only and still it tastes amazing too. Trust me, i have made it that way many times. 

But adding a little bit of milk powder truly elevates the burfi to the next level. It gives that dairy richness to the sweet just like how adding khoya to a burfi makes a difference.

 Other flavorings 

I don't want the other flavorings overpower the mango flavor in this recipe. So i keep it to a minimum when it comes to cardamom powder and saffron. 

Also i used pistachios for garnishing the burfi since the green compliments yellow :-). You can use any other nuts as per your liking or leave as it is too.

Do give this mango burfi a try and let me know how you like it. Now let's see how to make this delicious mango burfi.

Mango Burfi with Almond flour

Preparation Time : 5 mins | Cooking Time : 15 mins | Serves : 8 
Recipe Category: Sweet | Recipe Cuisine: Indian
Mango Burfi, Mango Burfi with Almond flour, Mango Barfi Mango Burfi , a delicious Indian sweet made from the mango pulp and almond flour as main ingredients.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients

Mango Pulp - 1 cup

Almond Flour - 1 & 1/2 cup

Milk Powder - 1/2 cup*

Sugar - 1/4 cup

Ghee - 3 tbsp 

Cardamom powder - 1/2 tsp

Pistachio(chopped) - 2 tbsp(optional)

Saffron - a few strands(optional) 

*1/2 cup of milk powder is replaced by 1/2 cup of almond flour.

Procedure

In a large heavy bottomed pan, add the mango pulp and sugar. Mix it together and put it on the medium flame.

Measure the almond flour & milk powder and keep it aside. Once the mango pulp starts to bubble, keep the flame on low and cook the mango pulp for about 3-4 mins and make sure that the sugar is completely melted.

Then add the almond flour and milk powder. Mix it well. Then start adding the ghee little by little.

Once the whole mixture starts to roll with the ladle and the ghee slightly starts to ooze out(don't look for a lot of ghee oozing out, it don't, just looks like a shining grease on the bottom), add the cardamom powder, mix it well and switch off the heat. The last pic in the below collage shows the real color of the barfi in the natural light when it's done.

Immediately pour the mixture into the ghee greased tray/plate, smooth it out on the top and then sprinkle the pistachios on the top along with saffron(if using) and press it gently with the spoon/spatula. Let it cool completely and then cut into desired shape.

Super delicious mango barfi is ready to serve.

Related: How to make Badam Halwa using almond flour

Notes:

• Store the remaining barfi in a air-tight container and keep it in the refrigerator.
• It stays well for up to 7 days in a refrigerator.

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Mango Fruit Custard, an easy to make delicious dessert with a lot of fruits and mango custard. In general, custard is a creamy dessert made with milk/cream, a sweetener and egg yolks or it's made with the readily available custard powder at the store. 

To prepare this mango custard, instead of using egg yolks or custard powder, i have used corn flour. It helps to thicken the milk and give the creamy consistency. 

This mango custard is so creamy and delicious. It can be prepared ahead of time and stored it in the refrigerator. When you are ready to serve, simply add the fresh fruits to the custard. Voila, scrumptious dessert is ready in minutes.

This mango fruit custard is one of the few desserts that can be easily prepared for large crowds. Perfect for summer get together and it's such a crowd pleaser ! 

Mango Vs Mango Puree

In today's recipe, i have used the store bought kesar mango pulp/puree. But you can also make the mango puree from the fresh mangoes. Scoop out the mango pulp, put it in the blender along with some sugar and blend into smooth puree. Tada, your mango puree is ready and use it in the recipe as instructed ! 

Sugar

As i mentioned, i have used the store bought mango puree which already has sugar in it. So to prepare the custard, it doesn't need a lot of sugar. 

But if you're using homemade mango puree , adjust the sugar according to the sweetness of the mango and your liking.  

Flavourings

Personally, i like this mango custard with a burst of mango flavour. Hence i haven't added any other flavourings. But cardamom and vanilla flavours really go well with the mango custard, so feel free to add more flavourings if you like. 

Fruits

In today's recipe, i have used banana, apple, mango and grapes in the custard. But you can add whatever the fruits you like. I would recommend to avoid the watery fruits like watermelon because it makes the custard dilute and it doesn't taste good. 

Pomegranate and berries also taste good with this mango custard. In addition to fruits, you can also add chopped nuts ! 

Now let's check out on how to make this delicious mango fruit custard.

  

Mango Fruit Custard | Eggless Mango Custard

Preparation Time : 1 hr | Cooking Time : 10 mins | Serves : 3 
Recipe Category: Dessert | Recipe Cuisine: Indian
Mango Custard, Mango Fruit Custard, Eggless Mango Custard, Mango Custard without custard powder Mango Fruit Custard, an easy to make delicious dessert with a lot of fruits and mango custard.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients

Milk -1 cup + 2 tbsp

Corn flour - 2 tsp

Sugar - 2 tbsp

Mango Puree - 1/2 cup

Fruits - 1 to 1 & 1/2 cup

Procedure

First heat 1 cup of  milk in a sauce pan. In a small bowl add 2 tbsp of milk and corn flour, mix it without any lumps.

When the milk comes to boil, keep the flame in low & add the sugar.

Next add the milk & corn flour mixture. Mix it continuously until the mixture starts to coat the back of the spoon. Now the base custard is ready.

Transfer the custard into a bowl and then add the mango puree and mix it well.

Cover the custard with cling wrap and refrigerate it for 2-3 hrs or until it's chill.  Make sure that the cling wrap touches the custard. It helps to avoid forming the skin on the top of the custard. 

After the custard is chill down, cut the fruits into small cubes and keep it ready. Remove the cling wrap and add the fruits. Mix it well. 

Tasty Mango Fruit Custard is ready ! 

Related : Mango chia seed pudding 

Notes:

• Make sure to cook the milk on low flame and stir continuously after the corn flour slurry is added. Otherwise the bottom would get burnt easily as the milk starts to thicken.
• Mango Custard taste best when served chilled.
• Add more or less fruits as per your liking.

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