Mango Basbousa: A Vibrant Middle Eastern Semolina Cake
55 minutes
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About Mango Basbousa: A Vibrant Middle Eastern Semolina Cake
Imagine sinking your teeth into a moist, tender semolina cake infused with the bright, tropical sweetness of fresh mango. This Mango Basbousa isn't just dessert; it's a journey to a sun-drenched oasis of flavor.Inspired by traditional Middle Eastern recipes, this Basbousa elevates the classic with a fragrant cardamom-rosewater syrup that soaks into every delicious crumb. The nutty semolina perfectly complements the vibrant mango, creating a symphony of textures and tastes.Whether you're celebrating a special occasion or simply craving a delightful afternoon treat, this Mango Basbousa is guaranteed to impress. It's a taste of nostalgia with a modern twist.
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Recipe Time & More
Prep10 minutes
Cook45 minutes
Total55 minutes
Ingredients
Cake
- 1 cup Semolina Flour or farina, rava, suji
- 3 tbsp Mango Pulp fresh
- 3 tbsp Yogurt thick, whey drained
- 4 tbsp Clarified Butter ghee
- 2 tbsp Lime Juice
- 1/3 cup Sugar jaggery, muscovado sugar, or sugar, granulated
- 1 tsp Baking Powder
- 1 tsp Salt
Syrup
- 1/2 cup Sugar jaggery, muscovado sugar, or sugar, granulated
- 1/4 cup Water
- 1 tsp Lime Juice
- 2 tsp Rose Water
- 2 Cardamom Pods lightly crushed
- Pinch Saffron Strands
Garnish & Grease
- 1 tbsp Butter for greasing
- 5 Pistachios or almonds, for garnish
Instructions
- Preheat oven to 400°F (200°C). Grease a baking dish with butter or oil, ensuring the base and sides are thoroughly coated.
- Strain the yogurt through a fine-mesh sieve for 30 minutes to remove excess whey. This will help create a denser, chewier Basbousa.
- In a large bowl, combine the semolina flour, mango pulp, drained yogurt, clarified butter (or melted butter), lime juice, jaggery (or sugar), salt, and baking powder. Mix until a smooth, thick batter forms.
- Line the prepared baking dish with parchment paper. This will make it easier to remove the Basbousa after baking.
- Pour the batter into the lined baking dish and spread evenly. Score the surface with a wet knife, creating desired serving sizes. Garnish each piece with a pistachio or almond.
- Bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Turn off the oven and leave the Basbousa inside to keep warm while you prepare the syrup.
- To make the syrup, combine the jaggery (or sugar) and water in a saucepan. Bring to a boil over medium heat without stirring. Once boiling, add the crushed cardamom pods, lime juice, rose water, and saffron strands. Reduce heat to low and simmer for 5 minutes, allowing the syrup to thicken slightly.
- While both the Basbousa and syrup are still hot, pour the syrup evenly over the warm cake. The hot cake will absorb the syrup beautifully, creating a moist and flavorful dessert.
- Serve warm and enjoy with your favorite tea or coffee.
Recipe Notes
Good To Know
- For a more pronounced mango flavor, layer thin slices of fresh ripe mango on top of the batter before baking, or scatter diced mango pieces into the batter itself for bursts of fruitiness in every bite.
- If you'd like a vegan version, swap the yogurt for coconut or almond yogurt and replace clarified butter with neutral oil or melted vegan butter; use coconut cream for extra richness and subtle tropical notes.
- To achieve a beautifully crunchy golden crust, let the basbousa rest for 10 minutes after baking, then pour the warm lime-jaggery syrup evenly over the cake while it’s still in the pan, allowing the syrup to soak in gradually as it cools.
- Garnish with a sprinkle of toasted pistachios, coconut flakes, or a drizzle of rose water just before serving to elevate both the visual appeal and flavor complexity of your Mango Basbousa.
Expert Tips
- Use high-quality semolina flour for the best texture and flavor in your basbousa.
- Don't overbake the basbousa, as this can make it dry. Start checking for doneness a few minutes before the recommended baking time.
- If your jaggery is hard, grate it or chop it finely before making the syrup to ensure it dissolves properly.
Storage Instructions
- Store leftover Mango Basbousa in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
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Recipe Nutrition
Calories: 311kcalCarbohydrates: 34gProtein: 7gFat: 17gSaturated Fat: 1gPolyunsaturated Fat: 4.8gMonounsaturated Fat: 9.6gSodium: 228mgFiber: 3gSugar: 16g
Parinaaz Marolia
Articles: 58
6 Comments
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This is a fantastic recipe! Thanks for sharing.
Such a perfect dish! Thank you.
This is so inspiring! Can’t wait to cook it.
Excellent recipe how nicely you have explained
This looks so inviting! I’m eager to try it.
Absolutely mouthwatering! Thanks for sharing.