No Sugar Mango Burfi / Mango fudge is an Indian dessert made using only three ingredients – milk , mango and cardamom powder. Milk and mango pulp are cooked together till all the moisture is evaporated and the mixture thickens. Mango gives natural sweetness to the recipe and hence it can be enjoyed guilt free. It is gluten free and can be prepared for any festival.
Mango is the king of fruit and can be enjoyed by itself or can be used to make different delicacies. Different dishes like shake, smoothies, icecream, puddings, cheesecake, cakes, salad, burfi can be made and enjoyed.
This recipe of no sugar mango burfi is cooked by my mother in law during her recent visit in summer to Sydney. She is a Krishna bhakt and does “seva” of “Thakorji/ Shrinathji”. She will make different sweets and savory dishes to offer to Thakorji (Shreenathji). Since mangoes were in the season she prepared this yummy delicacy to offer to Thakorji.
We all love mangoes, I get big box of mangoes. We usually chop and eat the fruit or make aamras or to beat the summer heat make a quick shake or smoothie or lassi .
My son (Aarav) loves milk peda prepared by my mother in law (Geeta Shah). She will boil the full fat milk and cook till it it is reduced and all the moisture is evaporated. Then she will add sugar powder and shape the mixture to peda. So she modified the same recipe and used mango pulp and skipped sugar to make mango burfi. Instead of shaping the mixture into flatten ball (peda) she spread the mixture on the greased tray, let it set and then cut into pieces to make no sugar mango burfi.
She offered this burfi to Thakorji and we all at home enjoyed the offered prasad guilt free!!
Always use nice sweet mango like alphonso to make the burfi. Here in Sydney we had used R2E2 mango. You can use canned mango pulp too if fresh mango is not available.
Use a heavy bottom pan or non stick utensil to make the burfi. Continuously stir the milk to prevent it sticking from bottom of the pan.
You can add sugar if you want the burfi to be more sweet.
We had spread the mixture in the tray and cut into pieces. However you can shape it into ball or flatten ball to make laddoo or peda.
So friends I hope you enjoy the mango season to the fullest and make this burfi for your family and friends.
Please do share your feedback with me.
Khao dilse, khilao dilse aur banao dilse….
Also click below for more different mango recipes from the blog:
No Sugar Mango Burfi / Mango fudge
- heavy bottom pan
- Heat full fat milk in a heavy bottom pan on medium heat.
- Let it come to boil stirring in between. (Stirring prevents milk from sticking at the bottom of the pan).
- After 7-8 minutes the milk will start to boil. Now let the milk boil on high heat stirring in between till it reduces to half the quantity.
- The milk is reduced to half the quantity after 7-8 minutes.
- Now constantly stir the reduced quantity of milk and let it thicken on high heat for further 8-10 minutes. (Keep on stirring continuously to prevent the milk from sticking the pan).
- The water of the milk is reduced after 5 minutes and the milk is now thicken.
- Now add fresh mango pulp.
- Mix well.
- Cook on high heat for further 7-8 minutes till the water from the mango is evaporated. Stir the mixture continuously.
- The mixture is now thickened well and started to leave the edges of the pan. Add cardamom powder. Mix well and cook for 5 more minutes.
- The mixture will come together. The spatula will stand still when you place on the mixture as shown. (Or take some portion of the mixture in your hands and if you can roll into a smooth ball then the mixture is fully cooked and ready to be spread on the greased tray).
- Now remove the thickened mixture on the greased plate/ tray and spread it uniformly.
- Sprinkle some cardamom powder on it. Let it set at room temperature for 1 hour.
- Cut into equal pieces with the help of sharp knife.
- Remove the mango burfi pieces.
- The no sugar mango burfi is ready to serve. You can keep for couple of days at room temperature in an airtight container or refrigerate for a week.