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

    Published: Apr 29, 2022 | Last Updated On: Aug 18, 2023 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Mango Basundi

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    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 (vegetarian, gluten-free).

    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 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

    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, 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.

    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 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.

    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

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    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 minutes
    Cook Time: 40 minutes minutes
    Cooling Time: 20 minutes minutes
    Total Time: 1 hour hour 5 minutes 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 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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    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
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    More Sweets & Desserts Recipes

    • Made using edible gum resin (gond), whole wheat flour, heaps of makhana, chironji, and enriching dried nuts and seeds, Gond Ke Laddu is a healthy snack or dessert option. Make these for the upcoming winter season and feed your family for their good health (vegetarian).
      Gond Ke Laddu (Edible Gum Ladoo)
    • Panjiri (Panjeeri) is a North Indian sweet (Punjabi) made using whole wheat flour, ghee, and lots of dried fruits and nuts. Make it using my traditional recipe (vegetarian).
      Punjabi Panjiri (Panjeeri)
    • Semiya Payasam is a delicious South Indian dessert made using wheat vermicelli, milk, and sugar. Make this delicious sweet using my easy recipe (vegetarian).
      Semiya Payasam
    • Fruit Cream is an Indian dessert with fresh fruits added to a creamy base. This fruit salad with cream is super easy to make and tastes very refreshing. Make it using my easy recipe (vegetarian, gluten-free).
      Easy Indian Fruit Cream (Fruit Salad With Cream)

    Reader Interactions

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      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

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