Mango Almond Barfi

A very easy and super healthy mango almond fudge aka barfi made with mango puree and ground almonds. This is a perfect and delicious sweet to enjoy when mangoes are in season.

This mango almond barfi is very easy and super addictive, it only takes few minutes to cook and assemble the mango and almond mass and the taste is heavenly. As the festivals are approaching, this barfi can be a wonderful addition to the Diwali festival Menu series. Don’t worry if mangoes are not in season, go ahead and make it with store-bought mango puree and surprise your guests this Diwali.

It is the last post of protein-rich dishes and it was a blast doing this marathon and we got quite a huge collection of protein-based dishes. My bookmarks list went to infinity and I don’t have any idea when I am going to make all the dishes from it.

Anyways don’t forget to check the roundup of 26 protein-rich dishes, stay tuned.

Blogging Marathon#80 Week 5/Day 26
Theme– Protein Rich Dishes
Dish-
Mango Almond Barfi
Protein Source-
Almonds, Walnuts

Mango Almond Fudge

Sapana Behl
A very easy and super healthy mango almond fudge aka barfi made with mango puree and ground almonds. This is a perfect and delicious sweet to enjoy when mangoes are in season.
No ratings yet
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert
Cuisine Indian
Servings 20 Pieces

Ingredients
  

  • 2 cups mango puree
  • 2 cups almond meal
  • 3/4 cup sugar
  • 1 teaspoon cardamom powder
  • 1 tablespoon ghee
  • 2 tablespoon coconut flakes, optional
  • 2 tablespoon walnuts, chopped

Instructions
 

  • Grease an 8" square baking tray with ghee and set aside.
  • h=Heat a heavy bottom pan and add mango puree with sugar. Cook on low heat with frequent stirring.
  • Once it starts thickening add almond meal and cooks on low until it starts to form a mass.
  • Add cardamom powder and ghee and mix to combine. 
  • Transfer the mixture into the greased baking tray and press the mixture into the baking tray.
  • Sprinkle chopped walnuts and desiccated coconut on top. Let the fudge set for about 2 hours.
  • Cool and cut the desired shape of barfi.
  • Store in refrigerator.

Notes

I used three mangoes to make the puree you can also use store-bought mango puree.
Coconut flakes are optional you may skip them. 
Tried this recipe?Mention @Behlsapana or tag #cookingwithsapana!

Enjoy!!

BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

[inlinkz_linkup id=725599 mode=1]

 

Sending this post to Jayashree’s Ever Green Recipes for Diwali Collection.

Best Regards,
Sapana Behl

19 thoughts on “Mango Almond Barfi”

  1. Hi, I tried this barfi and it tasted delicious, but it was too wet and didnt set. What did I do wrong? I used mango puree from a tin. Thanks

    Reply
    • Hello Arvinder, thanks for trying the recipe. There must have been moisture in the mango puree. You cook it until it starts forming a thick mass and the mixture leaves the sides of the pan. I don’t think tinned mango puree had something to do with the texture. Maybe the quantity, did you used 2 cups of the almond meal?

      Reply

Leave a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.