10 delicious Eggless Mango Desserts you NEED to make before the season ends. I can’t say it enough even though I keep repeating myself over and over again, mango season is a season we love to love here on the subcontinent! If there’s one thing that makes the Indian summer bearable, it’s definitely mangoes.
There is just SO MUCH you can do with mangoes and for me the most fun thing to do is create eggless desserts around mangoes! We’re now looking at the last month of the mango season here on the subcontinent and yes, there are still loads of ripe, juicy, delicious mangoes available. This Eggless Mango Trifle Pudding I shared recently is too delicious and so refreshing. It’s really simple as well!
I’d say grab a few kilos, chop and freeze some for smoothies etc, make a few jars of eggless mango curd and freeze them for later perhaps, else go ahead a try some of the recipes I’ve shared below. Of course, there are several more egg free mango desserts on the blog too.
There’s never a better time to get your mango dessert skills sharpened and most of my dessert recipes are simple and straightforward {read fuss free}. I’m sharing a selection of bake and no bakeeggless mango desserts, most of them one bowl recipes and honestly, this is just a handful. I have to confess that my favourite part is garnishing them because the pop of ‘mango‘ colour always brightens the dessert table!
Most of the eggless mango desserts are make ahead and I love that freshly diced mango adds such a pop of colour to the garnish. Throw on a few fresh organic rose petals {I grow my own desi gulab}, maybe fresh mint, some chili flowers and you’re good to go!
Do tag me on Instagram at Passionate About Baking or share a comment here on the blog if you make this, or any other recipe from the blog. I’d love to see it!
When life gives you mangoes, you make this tart! A crisp biscuit crumb gives way to a nice bite of slightly tart mango, then the sweetness of mascarpone floods the palette. The jelly really makes this shine!
When you think of a match made in heaven, count this in. A flavourful moist crumb, deep mango in every bite and a quick simple frosting that makes this eggless cake so special!
Hello mango season, my favourite season of all! This no bake, eggless, no gelatine cheesecake celebrates the best summer has to offer, nature is currently a riot of colours.
With layers of absolute deliciousness, it's another dessert that screams summer! A light sponge {part wholegrain}, a stabilized vanilla cream, diced mangoes {I used slightly tart mangoes here}, eggless mango curd poured over… and repeat. What's not to love? I love the play of textures and flavours, the refreshing bites of fresh mango and the slightly tart mango curd all please the palate. If you don't have a 4" dessert box, go ahead and turn this into a layer cake or trifle.
Light, gentle, refreshing and so creamy even though there’s no cream in it!, this is dessert perfect for summer when mangoes are aplenty! I love the beautiful set, though you can set it in bowls as well if you don’t want the extra fuss.
If dreamy desserts are what you crave, if you love mangoes as much as we do, this tin box cake is for you! With mangoes, cream, saffron & pistachios, this eggless Mango Dream Cake is deeply delicious and so satisfying!Makes one tin cake {5.5x3inch}
Eggless Almond Saffron Jelly Cake … desserts that light up life! I love the gentle play of flavours and often make desserts using elements from desserts I’ve created in the past. This was one such inspiration. A gently spiced eggless pistachio sponge, the simplest one bowl hand whisked recipe you’ll ever find, is topped with a smooth indulgent almond cream.
If you’ve stopped by on PAB in the past, you might know of my love for colourful desserts and saffron. I think it’s one of the most beautiful spices in the world, fragrant, rich and colourful. I use it often, generously too and I love the gentle flavours it adds to dessert. Pistachios with saffron might be my favourite pairing, and I use both very often as you can see.
Other favourites include mango and saffron, rose and saffron, almond and saffron work beautifully too! There’s so much you can do with saffron and because you need just a ‘little pinch’ or a few strands, it’s always good to buy good quality saffron.
I’m sure you are convinced about the absolute magic that saffron adds. Here in the Eggless Almond Saffron Jelly Cake, the saffron jelly shines! Once the cream has set, pour over a quick saffron jelly, tying in all the flavours of the festival season. A piped almond buttercream, garnished with flowers from the garden, and we’re all set! Happy Diwali!
A gently spiced eggless pistachio sponge, the simplest one bowl hand whisked recipe you'll ever find, is topped with a smooth indulgent almond cream.
Course Dessert
Cuisine Indian
Keyword agar agar, cake, cream, dessert, eggfree, eggless baking, eggless cake, Indian dessert cake, no gelatine, one bowl, saffron, sweet, vegetarian
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Setting time 8 hourshours
Total Time 8 hourshours45 minutesminutes
Servings 4people
Ingredients
Eggless pistachio sponge
100gbuttermilk
25goil
50gcastor sugar
1/4tspbaking soda
1/2tspbaking powder
1/2tspapple cider vinegar
Pinchsalt
1/4tspalmond extract
85gplain flour
1tbsppistachiosfinely chopped
Almond cream
400gcream25% fat
few drops almond extract
2tbspcornflour
100gclarified butter/ghee
2.5tspagar agar
60gsugar
Saffron Jelly
1/3cuphoney
1/3cupwater
1/2tspagar agar
Generous pinch saffron
Instructions
Eggless pistachio sponge
Preheat the oven to 180C. Lightly grease and line two 4″ cake rings tin with foil.
In a large bowl, add all the ingredients and give them a good whisk.
Bake for 15-20 minutes, until the tester comes out clean.
Cool completely on the rack and level if required.
Almond cream
Whisk together all the ingredients until smooth. Simmer over low heat for 3-4 minutes, stirring constantly, until it begins to thicken slightly like a custard.
Whisk well and strain. Cool, whisking now and then, until cool enough to pour over the base.
Note: This can also be made in the microwave.
Place all the whisked ingredients in a heat proof bowl, and microwave for 30 seconds at a time, whisk, then repeat 3-4 times until it begins to just thicken. Cool, whisking now and then, until cool enough to pour over the base.
Saffron Jelly
Stir together the honey, water and agar agar in a saucepan. Simmer for 4-5 minutes, stirring often.
Take off heat and stir the saffron in. Cool and pour over the set cream.
Assemble
Wrap an acetate sheet firmly around the base.
Pour over about half the almond cream over each cake and leave it to set overnight.
Top with the saffron jelly and place it in the fridge or freezer until firm. Gently remove the acetate sheet.
Pipe over with almond buttercream, and garnish with rose and marigold petals, pistachio slivers etc.
Pistachio Panna Cotta with Raspberry Sauce … a gently set, smooth, soft no gelatine panna cotta, with pistachios really adding Spring feels. The bright, vibrant raspberries add just the right tang to every spoon of this dessert. You could use a strawberry sauce too or perhaps a deep saffron jelly to top it.
Hello Spring. There’s an energy in the air and everything feels lighter already. It’s a welcome break from a long, cold winter, though it’s turning out to be a very short Spring. We barely had two weeks of below 20C temperatures and now we’re well into the 30’s, a sign that summer is well on it’s way.
I had some pistachios left over from an earlier collaboration with the USDA and had been waiting to make a pistachio panna cotta for a bit. The set is never easy to get when you go the no gelatine way. It’s also not the same as a jiggly, smooth, jelly like classic gelatine panna cotta set because of differing properties of the plant based setting agent, agar agar. This is the brand I use. The good thing about using agar agar is that you can adjust the quantities, reheat the mixture and begin again if the set is not to your liking.
I reached this panna cotta set after several attempts. Even if the classic panna cotta jiggle was missing, the taste of this Pistachio Panna Cotta with raspberry sauce was sublime. Smooth, soft, gentle, rich, delicious, indulgent … pistachios can offer so much to a simple dessert, it’s amazing!
I love using natural colours of ingredients in desserts and this pistachio panna cotta is one of my new favourites. The #nogelatine dessert is as simple as can be, and requires just 4 ingredients. Makes 4 X 150g servings
Course Dessert
Cuisine Indian, Italian
Keyword agar agar, chocolate, cream, eggfree, eggless, gluten free, no bake, vegetarian
Prep Time 1 hourhour
Cook Time 5 minutesminutes
Setting 8 hourshours
Total Time 9 hourshours5 minutesminutes
Servings 4people
Ingredients
Pistachio panna cotta
300gcream25% fat
2 1/4tspagar agar
100gmilk
75gcastor sugar
200gpistachiosblanched/peeled
Raspberry sauce
85gfrozen raspberries
25gsugar
1/8tspagar agar
Instructions
Pistachio panna cotta
Whisk together the cream, milk, sugar and agar agar in a heavy bottom saucepan. Simmer stirring constantly for 2-3 minutes to activate the agar agar.
Add the pistachios and blend until smooth.
Pour into molds and refrigerate to set overnight. If you are using silicon molds, you can place them in the freezer until frozen, then demold and leave in the fridge for 2-3 hours to defrost.
Eggless Cakes & more! I went eggless in my baking a couple of years ago, something I honestly never thought would work, something I didn’t think I could successfully pull off. But as they say, never say never, my desserts are totally egg free, look quite pretty {IMHO} and are vegetarian as well {read no gelatine, only plant based setting agents}. A journey I have enjoyed immensely, a challenge of sorts, it was conversations on Instagram that largely drove the change, something I am profoundly grateful for.
Why eggless you might ask? I never did enjoy the egginess that egg based desserts had and though I made them often, I didn’t enjoy some of them. While most like special layered cakes were enjoyable indeed, my palette always picked up the aftertaste of eggs, something I just couldn’t tolerate. Yet that was just me! As the pandemic took over the world, requests for eggless recipes grew and that was a definite sign for me.
There was no looking back and I’ve come a long way. From eggless cakes, eggless layer cakes, eggless baked cheesecakes and loads in between, I have come to look at baking with new eyes. Not that there is anything wrong with baking with eggs; this is just a personal choice. You can find loads of delicious recipes using eggs on the blog and I do hope you’ll find something you like.
Best Ever Eggless Baked Chocolate Cheesecake
Best Ever Eggless Baked Chocolate Cheesecake … Deep, divine, satisfying and smooth, the clarified butter giving caramel tones to the biscuit crumb makes it even better! It's simple to bring together and most satisfying to dig into. Makes 1 8" heart shaped or round cheesecake.
Fudgy, eggless, whole grain, one bowl, hand mixed and quite special, you are going to absolutely love these gluten free, millet brownies that come together in minutes.
When chocolate, coffee and vanilla come together to create a dreamy ombre cake, it can only be good. Here's an eggless Chocolate Coffee & Vanilla Ombre Cake that is as simple as it is delicious!
This cake tastes beautiful, and offers an inviting citrus overload. The eggless sponge is flavoured with orange zest and is light and delightful. The cavity has layers of chocolate and vanilla cream, finished off with an interesting marmalade jelly and fresh orange wedges. All in all a delightful take on yet another variation of my cavity cake.
The mango season is incomplete without a mango tres leches and this egg free version is sooooo good!! You could make this with berries as well, or late summer stone fruit.
… the name says it all! An addictive, delicious, no bake, eggless tart with a filling of the much loved Nama Chocolate. Each bite is indulgent, a celebration in a tart if you like, a gentle tease on the palette that is so sublime that it's addictive. Don't say I didn't warn you!
Another delicious version of the cavity cake, three layers fill the cavity – dark chocolate, vanilla bean white chocolate and strawberry jelly from scratch. I always have frozen berries in my freezer but you could use fresh ones too. The recipe is a simple one bowl eggless sponge, and the way to make the cavity is as simple as it looks.
You can find more EGGLESS recipes here! Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!
Red Wine Strawberry Jelly with orange whipped cream
Light, fun, easy to make, and a visual delight, the Red Wine Strawberry Jelly with orange whipped cream is a great make ahead dessert. Visually exciting and flavours that pop, berries work really well in this recipe!
Course Dessert
Cuisine American
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 4 hourshours15 minutesminutes
Servings 6people
Ingredients
Jelly
650mlcranberry juice {550ml+100ml}
100mlred wine
50gbrown sugar
3-4star anise
2tspgelatin
250gstrawberrieschopped
Cream topping
200mlwhipping creamchilled
2-3tbspboora/powdered sugar
Zest of 1 orange/keenu
1/2tspstrawberry essence
Instructions
Jelly
Warm 100ml juice and pour over the gelatin in a small bowl. Stand for 5 minutes for gelatin to soften.
Put the remaining juice and star anise in a saucepan and bring to a boil. Take off heat, and stir in the wine, followed by the softened gelatin.
Divide the strawberries between the serving glasses/bowls. Strain the jelly mixture and pour into the glasses over the strawberries. Refrigerate for 4-5 hours until set and chilled.
Cream topping
Whip the cream, sugar and orange zest at high speed {with sugar if desired} until medium peaks form.
Top the set jelly with piped whipped cream.
Garnish with sliced strawberries and chill until ready to serve.
“Christmas, here again. Let us raise a loving cup: Peace on earth, goodwill to men, And make them do the washing up”
Wendy Cope
Dragon fruit & Strawberry Christmas Jelly … these were plenty fun to make and absolutely delicious {if I may so so myself}. Couldn’t think of a better way to ring in the bells, to colour our world with the red, white & green. They seemed so right!!
That they turned out goblet scraping good was an added bonus. Everyone, young & old, loved them. The kids begged for seconds. And thirds. Goblets, glasses, shooters. All fun!Remember my very recent the Tropical Coconut Milk Rice Pudding with Thai fruit? These jellies were what I had in mind initially, yet the rice pudding came first. This a little later. Both eggless and both held their own spot in the dessert world. While I fell in love with the colours of the former, the latter played some more magic. Kid sorta magic!
Of course the Dragon fruit & Strawberry Christmas Jelly dessert is inspired. Inspired by the Strawberry and Vanilla Macaron TriflesI made in Dec 2010adapted minimally from a Donna Hay recipe. They were absolute crowd pleasers then. The story the same this year as well.
The magic lies in the beauty and simplicity of the fruit juice jelly with suspended fresh fruit within. One look at the dragon fruit, the black and white contrast, and the luscious strawberries in the fridge … and a small voice in my head said “Why not? Why ever not?”
So to keep with the flavours, I did a mixed jelly … litchi juice for the dragon fruit and cranberry juice for the strawberries. How good can good get? The result was fab. I know because I could hear the goblets being scraped clean. Thankfully there was plenty.
There is nothing like glassware to set jelly in. I used a variety of glassware just because I wasn’t in the mood for monotony. I used brandy goblets, stemmed glasses and a few shot glasses too. I think stemless brandy glasses would work well too. Or maybe these beauties from Urban Dazzle which are one of my favourites.
The dessert needs a little pre-planning. Since there are two flavours of jelly, one needs to set first, then the other follows. I was a bit impatient so the colours merged a little. No issues though. They still tasted brilliant. I think I managed one a little closer to how I would have liked them all to be.
Dressing up the jellies is the fun part. Pipe over some barely sweetened low fat pillowy soft cream {I used an Ikea funnel}, garnish with colourful fruit, add a sprig of fresh mint … and go HO HO HO!!
Have a safe, delicious and fun holiday season. Joyeux Noël dear readers, Merry Christmas!
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Recipe:Dragon fruit & Strawberry Christmas Jelly
Summary: Light, healthy, delicious Dragon fruit & Strawberry Christmas Jelly holiday desserts for the young and old alike. Serve them in an array of glasses to keep the mood fun and joyful! Use other seasonal fruit paired with juice of your choice for a variation.
Prep Time: 15 minutes Total Time: 30 minutes, plus setting time Ingredients:
Litchi Dragon fruit Jelly
500ml litchi juice
2tsp gelatin powder
50g sugar
1 dragon fruit, skinned, diced {reserve some for topping}
Cranberry Strawberry Jelly
500ml cranberry juice
2tsp gelatin
50g sugar
200g strawberries {reserve 2-3 for topping}
Cream topping
200g low fat cream, chilled
1/4t strawberry essence
2 tbsp powdered sugar
Fresh mint for garnish
Method:
Litchi Jelly
Place the gelatin and ½ cup {125ml} litchi juice in a bowl and stir to combine. Set aside for 5 minutes or until the gelatine is absorbed. Place the remaining litchi juice and sugar in a saucepan over medium heat and stir until the sugar is dissolved. Bring to the boil and cook for 1 minute. Remove from the heat, add the gelatine and stir to combine. Set aside to cool.
Cranberry Jelly
Place the gelatin and ½ cup {125ml} cranberry juice in a bowl and stir to combine. Set aside for 5 minutes or until the gelatin is absorbed. Place the remaining cranberry juice and sugar in a saucepan over medium heat and stir until the sugar is dissolved. Bring to the boil and cook for 1 minute. Remove from the heat, add the gelatine and stir to combine. Set aside to cool for 20 minutes.
Assemble
Divide the dragon fruit in the base of the serving glasses/bowls and pour over the litchi jelly mixture. Refrigerate for 2–3 hours until set. {I put mine in the freezer for a little bit}.
Once the jelly is firm and pretty set, divide the strawberries over the set litchi jelly. Gently pour the cranberry jelly over the strawberries. Refrigerate for 2–3 hours until set. {Mine took almost overnight to set}.
Top with whipped cream {pipe or funnel into the glassware so that the edges don’t get messy}.
Garnish with fresh cut fruit, sprigs of mint and chill until ready to serve.
Note: You can set the jellies 2-3 days in advance. Add the fresh fruit and mint closer to serving or it may lose its appeal.
