Today, Tupperware India is a household name in most homes across India and abroad. This year the brand is celebrating the completion of 23 successful years in India. On this occasion, the company hosted a meet& greet event recently with select digital media. Tupperware has aspirational yet very thoughtfully designed products. In fact, the company has a rich history of making revolutionary products. The best example of this is, few people know that the ‘Burping Seal’ that is now found in most airtight containers was designed by Mr. Earl Tupper himself.
The thoughtful making of Tupperware products can also be realised by the fact that the plastic used to make these products is different from the one time use plastic bottles and containers because Tupperware India plastic products are recyclable and free from harmful chemicals. Plus it makes them sturdier, fit for using the products over & over again.
The recipe of Mango Badam Barfi was shared by Chef Ayesha during the cookout session in the same event. This Mango Barfi recipe is different from other mango recipes as it is healthier. It is easy and quick cause it takes only 3 key ingredients to make this mango sweet at home.
Mango Badam Barfi Recipe
Preparation Time: 20 mins.
Setting Time: 2-3 hours in the refrigerator
Mango Pulp: 1 Cup (Can use one variety or a mix of 2-3 varieties of Mango)
Almond Meal/Flour: Approximately 1- 1.5 Cup
Milk Powder: 2 Tbsps. (Omit for Vegan version)
Elaichi Powder: 1 Tsp.
Pistachio or Almond Flakes for garnishing
Sugar: 2-3 Tbsps. (Optional)
5-7 Saffron Strands (Optional)
- Cut a mixed variety of mangos. While selecting mango variety, pick those ones that are less fibrous. Now rough pulp the pieces. We used Tupperware Smart Chopper for doing the same. Must say, pulping is so easy with this. The chopper does not require electricity or make hands dirty.
- Preparing Almond meal or Almond flour at home is super easy by using Tupperware India’s another thoughtful product Fusion Master.
- Now take the Mango pulp in a pan and start reducing it on medium flame with an occasional stir.
- Add the milk powder and reduce the mixture further. Milk powder gives a smoother barfi. If you want to add sugar then do it now as after adding sugar again the mango pulp will become a little liquid in consistency.
- After the Mango pulp mix becomes thick enough, add the almond meal and Elaichi powder.
- Give it a nice stir and cook for another 4-5 minutes on medium flame with a continuous stir.
- As the mixture starts to leave the sides it indicates that it is ready for setting.
- In a greased tray put the mixture and flatten it. Refrigerate for a few hours for the barfi to set. Cut it into barfi like square or diamond shape. If you want then give them an innovative shape and presentation like Chef Ayesha gave during Tupperware’s meet & greet event.
- Garnish the Mango Badam Barfi with Pistachio or Almond flakes. Serve with fresh Mango pieces or frozen Mango shavings.
- It is better to make the Almond meal with blanched almonds for light yellow colour barfis.
- Mix the milk powder after the mango pulp has thickened a bit or with almond meal so that it gets evenly distributed and does not get clumpy.
Generally, desserts with mango recipes include milk or some sort of milk component in it. This Mango Almond Barfi, if one excludes milk powder then it becomes a completely vegan sweet. Also since almond flour is used here it is gluten-free. Sugar & fat components are also limited making it equally exciting and fit to eat for kids and adults. Plus for mothers, this recipe is an easy resort for making children have almonds. For people suffering from diabetes, this Mango Almond Barfi is a great dessert option, unlike other mango recipes as it has only natural fruit sugar as its main ingredient.
Hope you liked the recipe. Do let us know if you tried this recipe, Happy Cooking!
You may also like to try making Mathura Peda at home. Click here for the recipe!