Mango Barfi

 Ingredients

• 200g sugar
• 500ml tinned or fresh mango pulp
• 150g butter
• 595g milk powder
• 1 tbsp slivered or chopped almonds
• mango essence
  

 

Instructions

1. Melt the butter in a large, non-stick pan. Add the mango pulp and sugar. Stir and bring the mixture to a boil.
2. Once the sugar has dissolved, turn the heat down. Add the milk powder and stir well to combine. You should have a thick paste.
3. Cook this mixture over a low heat, stirring all the time until it resembles the consistency of mashed potato. This will take around 10 minutes. Do not cook it for longer than 15 minutes.
4. Press the mixture into a L30 x W20 x D5cm (13"x9") rectangular tray / bake pan lined with baking parchment.
5. Decorate with almond slivers and allow to set at room temperature. This will take around 2-3 hours. Refrigerate for 1 hour. Cut into squares and serve. I decorated mine a little more with edible gold shimmer spray and dried rose petals (optional).

 

Notes

Adjust the amount of mango flavouring according to the strength of the brand you have. The one I use (from Cupcake World) is very intense so only 1/4 teaspoon is required. If you have a weaker formula, you can add more.

Food colour is optional but typically added in South Asian sweet shops, If you don't like it, don't add it.

Keep the barfi in an airtight container for up to a week. Serve cold or at room temperature.

 

 

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