Mango Basundi is a delicious twist on the classic Basundi recipe. Make this Indian sweet using fresh or frozen mangoes for a yummy treat (vegetarian, gluten-free).
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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 Janmashtami.
This recipe is gluten-free and can be easily scaled.
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
- Mango Kulfi
- Sheer Khurma
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, Dussehari, 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.
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 white granulated sugar, ½ teaspoon ground cardamom, and ¼ cup slivered 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 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.
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.
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Recipe Card
Mango Basundi Recipe
Ingredients
- 1 and ½ litres whole milk (full-fat milk)
- 1 pinch saffron strands
- ¼ cup granulated white 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
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.
Manjula Bharath
As always you are rocking with those fabulous clicks and basundi with mango is tempting me dear 🙂 pass me one glass !!
Uma Shankar
Super yummy!
sheetal soni
Thanks for sharing the mango basundi recipe, i had been hunting for this for a very long time
Thanks again
msnehamathur
Do try it Sheetal. I am sure you will love it.