Mango Basundi

4.25 from 4 votes

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

Here are some more Indian desserts that you may like: Muskmelon Sago Pudding, Strawberry Rabdi, Double Ka Meetha, Sabudana Kheer, and Mango Phirni.

Mango basundi served in a bowl.
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About Mango Basundi

Mango Basundi is a fruity twist on 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 after meals for festivals and special occasions, or enjoy it on vrat days (Hindu fasting) like Navratri, Shivratri, or Janmashtami.

Ingredients

Mango basundi ingredients.

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

Mangoes – Use any sweet and juicy mango variety. Alphonso, Kesar, Dussehari, etc., are some of my favorites.

This recipe can also be made using mango puree or frozen mangoes. Check out my recipe for making mango pulp at home, which you can use year-round to make yummy recipes.

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

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 prevent the milk from scorching at the pan’s bottom.

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 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 cooking other things. 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 the following ingredients to the pan and cook for 3-4 minutes until the sugar is dissolved.

  • ¼ cup white granulated sugar
  • ½ teaspoon ground cardamom
  • ¼ cup slivered nuts
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.

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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

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.
Prep: 5 minutes
Cook: 40 minutes
Cooling Time: 20 minutes
Total: 1 hour 5 minutes
Servings: 6 people

Ingredients 

  • 1 and ½ liters 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
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Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
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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

YouTube video

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
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6 Comments

  1. 4 stars
    Thanks for sharing the mango basundi recipe, i had been hunting for this for a very long time

    Thanks again

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