• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Whisk Affair
  • Home
  • Recipe Index
  • Indian Recipes
  • Meal Type
    • Salads
    • Soups
    • Appetizers
    • Main Course
    • Desserts
  • My Cookbook
    • My E-Books
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • Healthy Recipes
  • Buy my Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Whisk Affair » Recipes » Indian Sweets & desserts » Mango Basundi

    Published: Apr 29, 2022 | Last Updated On: Apr 30, 2022 by Neha Mathur

    Mango Basundi

    297 shares
    Jump to Recipe

    Mango Basundi is a delicious twist on the classic Basundi recipe. Make this Indian sweet using fresh or frozen mangoes for a yummy treat (gluten-free).

    Here are some more Indian desserts that you may like – Muskmelon Sago Pudding, Strawberry Rabdi, Double Ka Meetha, Sabudana Kheer, Mango Phirni, Pineapple Basundi, Orange Kheer, Thandai Phirni, and Thandai Shahi Tukda.

    Mango basundi served in a bowl.
    Jump to:
    • About Mango Basundi
    • Ingredients
    • How To Make Mango Basundi
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About Mango Basundi

    Mango Basundi is a fruity twist to the classic Basundi recipe (reduced milk dessert). It is made by adding ripe mango pulp to the reduced milk and flavored with cardamom and saffron.

    Serve this yummy dessert post meals, for festivals and special occasions, or enjoy it on vrat days (Hindu fasting) like Navratri, Shivratri, or Janamashtami.

    This recipe is gluten-free and can be easily scaled.

    Ingredients

    Mango basundi ingredients.

    Milk – Use whole milk (full fat milk) for a creamy texture. For a vegan version, you can use almond milk or any other plant-based milk.

    Mangoes – Use any mango varieties that are sweet and juicy. Alphonso, kesar, dussheri, etc are some of my favorites.

    This recipe can also be made using mango puree or frozen mangoes. Do check out my recipe to make mango pulp at home and use it year-round to make yummy recipes.

    Cardamom Powder – Flavor the Basundi with ground cardamom (hari elaichi powder). You can replace it with ground nutmeg (jaiphal powder) too.

    Saffron – Use good quality saffron for a rich flavor and a beautiful yellow orangish hue.

    Sugar – Adjust according to your taste.

    Dried Nuts – Add slivered almonds, unsalted pistachios, and cashew nuts for a lovely crunch.

    How To Make Mango Basundi

    Add 1 and ½ liters of whole milk (full-fat milk) and a pinch of saffron strands to a non-stick heavy-bottomed and wide pan.

    Note – Choosing a wide pan makes the cooking process a little faster.

    Saffron and milk added to the pan.

    Heat on medium-high heat until it comes to a boil. Keep stirring continuously while heating to avoid the milk from scorching at the bottom of the pan.

    Once the milk comes to a boil, reduce the heat to medium. Cook for 25-30 minutes until it is reduced to half.

    Stir very frequently while cooking. Don’t let the cream (malai) layer form on top of the milk for a creamy basundi.

    Keep scraping the sides of the pan regularly and stir the milk solids back into the pan.

    The consistency of basundi is like a thin custard.

    Tip – I suggest making it while you are doing other cooking. It will cook on the side and you will not have to stand to stir it separately.

    Once the milk is thick and creamy, add ¼ cup sugar, ½ teaspoon ground cardamom, and ¼ cup slivered nuts to the pan and cook for 3-4 minutes until the sugar is dissolved.

    Sugar, cardamom and nuts added to the pan.
    Cooked basundi.

    Remove the pan from heat and cover it with a lid to avoid the formation of cream on top.

    Cool until the basundi comes to room temperature.

    Stir in 1 cup of mango puree and chill the mango flavored basundi for 3-4 hours.

    Transfer the basundi to serving cups or bowls and garnish with chopped mangoes, more slivered nuts, and dry rose petals.

    Serve chilled.

    Ready mango basundi.

    Serving Suggestions

    Mango Basundi is a great summer dessert to prepare for festivals, weddings, or special occasions. You can also indulge in this creamy dessert after your delicious weekend meals.

    Storage Suggestions

    Aam Basundi can be relished for 3-4 days when stored in an air-tight container in the refrigerator.

    You Might Also Like

    • Basanti Pulao (Holud Mishti Pulao, Bengali Sweet Polao)
    • Kesar Makhana Phirni
    • Paan Panna Cotta
    • Badam Kheer (Almond Kheer, Badam Payasam)

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Mango Basundi is a delicious twist on the classic Basundi recipe. Make this Indian sweet using fresh or frozen mangoes for a yummy treat.

    Mango Basundi Recipe

    Mango Basundi is a delicious twist on the classic Basundi recipe. Make this Indian sweet using fresh or frozen mangoes for a yummy treat.
    4.25 from 4 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Indian
    Diet: Gluten Free, Vegetarian
    Prep Time: 5 minutes
    Cook Time: 40 minutes
    Cooling Time: 20 minutes
    Total Time: 1 hour 5 minutes
    Servings: 6 people
    Calories: 58kcal
    Author: Neha Mathur

    Ingredients 

    • 1 and ½ litres whole milk (full-fat milk)
    • 1 pinch saffron strands
    • ¼ cup sugar (adjust the sugar according to your taste)
    • ½ teaspoon ground cardamom (hari elaichi powder)
    • ¼ cup slivered dried nuts (I used a mix of almonds, unsalted pistachios and cashew nuts)
    • 1 cup mango puree
    US Customary or Metric
    Prevent your screen from going dark

    Instructions

    • Add milk and a pinch of saffron strands to a non-stick heavy-bottomed and wide pan.
    • Note – Choosing a wide pan makes the cooking process a little faster.
    • Heat on medium-high heat until it comes to a boil. Keep stirring continuously while heating to avoid the milk from scorching at the bottom of the pan.
    • Once the milk comes to a boil, reduce the heat to medium. Cook for 25-30 minutes until it is reduced to half.
    • Stir very frequently while cooking. Don’t let the cream (malai) layer form on top of the milk for a creamy basundi.
    • Keep scraping the sides of the pan regularly and stir the milk solids back into the pan.
    • The consistency of basundi is like a thin custard.
    • Tip – I suggest making it while you are doing other cooking. It will cook on the side and you will not have to stand to stir it separately.
    • Once the milk is thick and creamy, add sugar, cardamom, and nuts to the pan and cook for 3-4 minutes until the sugar is dissolved.
    • Remove the pan from heat and cover it with a lid to avoid the formation of cream on top.
    • Cool until the basundi comes to room temperature.
    • Stir in the mango puree and chill the mango basundi for 3-4 hours.
    • Transfer the basundi to serving cups or bowls and garnish with chopped mangoes, more slivered nuts, and dry rose petals.
    • Serve chilled.

    Video

    https://www.youtube.com/watch?v=FrJ5QDvd_M8

    Notes

    This recipe can be easily scaled.

    Nutrition

    Calories: 58kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 1mg | Potassium: 74mg | Fiber: 1g | Sugar: 14g | Vitamin A: 460IU | Vitamin C: 16mg | Calcium: 6mg | Iron: 1mg
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
    Sign up for regular updates?I would love to have you as part of my journey. Click to sign up!

    More Sweets & Desserts Recipes

    • Traditional Carrot Halwa (Gajar Ka Halwa) w/ Khoya
    • White Chocolate Nuts Cups
    • Rajbhog Shrikhand
    • Gulab Jamun Truffles

    Reader Interactions

    Comments

      Did you make this recipe? Let me know! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Manjula Bharath

      May 31, 2014 at 10:34 pm

      As always you are rocking with those fabulous clicks and basundi with mango is tempting me dear 🙂 pass me one glass !!

      Reply
    2. Uma Shankar

      June 01, 2014 at 7:39 am

      Super yummy!

      Reply
    3. sheetal soni

      June 08, 2017 at 10:07 am

      4 stars
      Thanks for sharing the mango basundi recipe, i had been hunting for this for a very long time

      Thanks again

      Reply
      • msnehamathur

        June 08, 2017 at 1:09 pm

        Do try it Sheetal. I am sure you will love it.

        Reply

    Primary Sidebar

    Hey! Nice to meet you

    Neha Mathur, Founder & Recipe Expert at Whisk Affair

    Hi! I'm Neha, Blogger & Recipe Expert behind Whisk Affair. I've nurtured Whisk Affair since 2012 by trying & testing every recipe published. Be sure that it will turn out good each time! Read More about me…

    Stay Connected

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    My Cookbook

    Neha's Cookbook Cover

    Click to Buy Now on Amazon

    Healthy Recipes

    • Lemon Basil Vinaigrette
    • Chick Fil A Copycat Avocado Lime Ranch Dressing
    • Thai Vinaigrette Salad Dressing
    • Apple Kachumber (Seb Kachumber)
    • Lemon Pepper Salad Dressing (Lemon Pepper Vinaigrette)
    • Mediterranean Lemon Sumac Vinaigrette Dressing

    Indian Winter Recipes

    • Punjabi Sarson Ka Saag
    • Saag Paneer
    • Makki ki Roti (Vegan, Gluten Free)
    • Gobi Paratha
    • Gond Ke Laddu
    • Traditional Carrot Halwa (Gajar Ka Halwa) w/ Khoya

    Most Popular Recipes

    • Best Hibachi Fried Rice (Japanese Style Fried Rice)
    • Spicy Lemon Garlic Baked Tilapia
    • Creamy Garlic Parmesan Sauce
    • Lemon Tea
    • Chicken Clear Soup
    • Scrambled Egg Whites

    Footer


    ^ back to top

    About

    About Neha

    Diwali E-Book

    My Cookbook

    Stay Connected

    Sign up! for emails and updates

    Contact Me

    Policies

    Privacy Policy

    Terms & Conditions

    Accessibility Policy

    Whiskaffair has been featured in leading media including the huffington post, bloomberg quint, buzz feed, your story and many more

    Copyright © 2022 WhiskAffair Food LLP