Mango Barfi Recipe
Soft, fragrant mango barfi made with milk powder and fresh Chaunsa pulp, set firm and cut into squares — a melt-in-the-mouth desi Eid mithai.
Founder, MMA Farms — 3rd-generation Multan mango grower
Prep Time
"15 min"
Cook Time
"25 min"
Servings
"16 squares"
Calories
"165/square"
Ingredients
1 cup thick Chaunsa mango pulp (from 2-3 ripe mangoes)
Use sweet, fibre-free pulp
2 cups full-cream milk powder
Sift to remove lumps
1/2 cup khoya (mawa), grated
Optional, for a richer barfi
1/2 cup sugar
Adjust to mango sweetness
3 tbsp ghee
Plus extra to grease the tray
1/4 cup full-cream milk
1/4 tsp green cardamom powder
2 tbsp chopped pistachios and almonds
For garnish
1 pinch saffron strands
Optional, soaked in 1 tbsp warm milk
Step-by-Step Instructions
Prepare the pulp
Peel and blend ripe Chaunsa mangoes into a smooth, thick pulp. Strain if needed so there are no fibres. You want about one cup of concentrated puree for a firm set.
Cook the mango base
Heat 1 tbsp ghee in a heavy non-stick pan and add the mango pulp with the sugar. Cook on medium heat for 6-8 minutes, stirring constantly, until it thickens and the raw smell disappears.
Add milk and khoya
Pour in the milk and stir in the grated khoya if using. Let it melt and combine into the mango until the mixture is glossy and slightly reduced.
Incorporate milk powder
Lower the heat and add the sifted milk powder in batches, stirring quickly to avoid lumps. Add the remaining ghee, cardamom and saffron. Keep cooking and folding for 6-8 minutes until it forms a soft, non-sticky dough that pulls away from the pan.
Set in a tray
Grease a flat tray or thali with ghee. Pour the hot mixture in and press it flat with a greased spatula to about half an inch thick. Smooth the top evenly.
Garnish and chill
Sprinkle the chopped pistachios and almonds over the top and press gently so they stick. Cool to room temperature, then refrigerate for 2-3 hours until fully set and firm.
Cut and serve
Once firm, cut into neat squares or diamonds with a sharp knife. Lift out carefully and serve chilled or at room temperature.
Tips for the Perfect Recipe
Use thick Chaunsa pulp
Chaunsa is sweet and low on fibre, so it gives a smooth pulp and deep mango flavour. Reduce the pulp well so the barfi sets firm and does not stay sticky.
Sift the milk powder
Always sift milk powder before adding and stir off the heat or on very low flame, so it blends into a lump-free, silky barfi.
Don't overcook
Stop cooking the moment the mixture leaves the sides of the pan; over-cooking makes the barfi hard and dry instead of soft and fudgy.
Chill before cutting
Let it set fully in the fridge before slicing, or the squares will crumble and lose their clean edges.
Variations
Condensed milk barfi
Swap the milk powder and sugar for one tin of sweetened condensed milk plus extra milk powder for body; it cooks faster but stays softer and needs longer chilling to set.
Coconut mango barfi
Fold in half a cup of desiccated coconut with the milk powder for a chewy, fragrant twist.
Khoya-rich version
Increase the khoya to one cup and reduce milk powder for a denser, halwai-style mithai with a richer mouthfeel.
Nutrition Information
Per serving (approximate)
About This Recipe
Barfi is one of South Asia's most loved milk-based sweets, sold at every halwai counter from Lahore to Karachi and made in countless flavours from plain to pista and chocolate. Mango barfi is a seasonal favourite that arrives with the summer mango glut, turning ripe pulp into a fudgy mithai for Eid, weddings and family gatherings. Because the dish depends entirely on the fruit's flavour, Pakistani mangoes like Chaunsa are ideal — their intense sweetness and smooth, fibre-free pulp give the barfi its glowing colour and aroma. Setting milk solids into cut squares is a centuries-old desi technique, and the mango version is a modern, fragrant take on that tradition.
Frequently Asked Questions
What is mango barfi made of?
Mango barfi is made from thick mango pulp cooked with milk powder or khoya, sugar and ghee, then flavoured with cardamom. The mixture is set in a tray and cut into squares once firm, giving a soft, fudge-like mithai.
Should I use milk powder or condensed milk for mango barfi?
Both work well. Milk powder gives a firmer, more traditional barfi that holds clean squares, while condensed milk is quicker and produces a softer, creamier set that needs longer chilling. Choose milk powder if you want a sliceable mithai for Eid platters.
Why is my mango barfi not setting?
Usually the pulp was too watery or the mixture was under-cooked. Reduce the mango pulp until thick, cook the barfi until it leaves the sides of the pan, then chill it for at least 2-3 hours before cutting.
How long does mango barfi last?
Stored in an airtight container in the fridge, mango barfi keeps well for 4-5 days. For the best texture and flavour, bring it to room temperature for a few minutes before serving.
Which mango is best for mango barfi?
A sweet, low-fibre mango works best so the pulp blends smooth and sets firm. Pakistani Chaunsa is excellent because its rich sweetness and aroma carry through the milky barfi beautifully.
Can I make mango barfi without khoya?
Yes. You can make a fully milk-powder based barfi without khoya, or use condensed milk instead. Khoya simply adds extra richness, but the recipe sets and tastes great without it.
Make Mango Barfi with Real Chaunsa
Great mango barfi starts with sweet, fibre-free pulp. Order fresh, carbide-free Chaunsa mangoes from MMA Farms in Multan and set the richest, most fragrant Eid mithai of the season.
White Chaunsa Mosami
Multan's most celebrated mango — silky custard-like flesh, delicate sweetness, and a floral fragrance that no other mango can match. 100% carbide-free, naturally ripened, farm-direct from our Multan orchards.
5 kg Box
Rs. 2,950
10 kg Box
Rs. 4,950
Ships
July 3