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 Tropical Mango Trifle Pudding … with semolina and coconut flavouring the cake, this eggless trifle is delicious and dreamy. It has beautiful tropical tones with mango adding the oomph and freshness a summer dessert calls for!
Mango is my most favourite thing about the Indian summer. The king of fruits as mango is rightly called gives us far too much happiness in the subcontinent. With hundreds of varieties from different regions of India, it’s a fruit that unites us as a nation as hot summer sweeps across the country.
Every region of India has its own special way of celebrating this luscious fruit asthe season begins. Mangoes show up in regional cuisines across the subcontinent in both raw and ripe form . Think curries, coolers, soups, smoothies, salads, sides and you definitely have something with mango. Some of my favourites include a aam daal that we had often as kids, a green mango chicken curry, mango kadhi, aam panna, aam ki chutney, aam ki lonji, aam ka achaar, raw mango salad, mango custard, mango lassi, mango kulfi, mango shake,mango sorbet, mango ice cream … the list goes on!
For me, the mango season at home is an invitation to create colourful, refreshing and interesting desserts with colours and flavours that really brighten the day. I always make the most of the mango season and we are really fortunate to see a wide variety of juicy, ripe fruit through summer. Right from the quintessential alphonso that is well know world wide to some of my favourites for dessert- kesar, langda and sinduri, I waste no precious time all summerlong!
Hopefully you’ll find the season and the king of fruits as inspiring as I do. I made little puddings with the left over fruit, mango sauce and cream and they were really delicious as well.
With semolina and coconut flavouring the cake, this eggless trifle is delicious and dreamy. It has beautiful tropical tones with mango adding the oomph and freshness a summer dessert calls for! A complete mango overload with all my favourite flavours in this very satisfying dessert bowl!
Eggless Strawberry Fraisier Dessert Box … You can never have enough strawberry desserts and here’s another favourite. Inspired by Fraisier, the classic French dessert, this dessert box is as simple as it is refreshing. Orange, strawberries and cream can only be delicious together, and this was no exception!
The eggless sponge flavoured with the zest of orange pairs with luscious, red strawberries to create a certain kind of magic. The flavours come together really beautifully and each spoon of the dessertis refreshing good! This dessert box will work beautifully with raspberries as well!
The cake itself is a simple sponge, one that you can whisk simply in a bowl OR if you make multiple portions like I do, whisk it in a stand mixer like my SMEG. You can find great deals for appliances like these and several more fabulous offers on CouponzGuru.
This eggless Strawberry Frasier Dessert Box is literally light as a cloud and bursting with fresh flavour, quite a refreshing start to the new year! I absolutely loved how bright and fun it turned out to be, each bite addictive good and light.
The one bowl, simple eggless sponge flavoured with the zest of orange pairs with luscious, red strawberries to create a certain kind of magic. The flavours come together really beautifully and each spoon of the dessert is refreshing good!
Strawberries, tangerines/kumquats, edible flowers, mint
Instructions
Eggless orange sponge
Preheat the oven to 180C. Lightly grease and line a 6″ tin with parchment.
In a large bowl, add all the ingredients and give them a good whisk.
Pour the batter into the tin. Bake for approximately 25-30 minutes, until the tester comes out clean. Cool completely, then trim the top.
Stamp out a 4″ square using the dessert box as a guide.
Whipped cream
In a large bowl whip the cream with icing sugar until light and slightly moussey.
In another bowl whip the cream cheese until smooth. Add the cream cheese to the whipped cream and beat at high speed until smooth and thick, 3-4 minutes. Transfer to a piping bag fitted with a 2A/round nozzle.
Assemble
Line the base of the dessert box with a layer of cake and drizzle with Cointreau. {You can alternatively use a sugar syrup}
Line the sides of the box with the strawberries slices.
Here are a few drop dead delicious desserts for chocolate lovers you need to make now. If chocolate is your first love, and it’s hard to see why not, here are a few inspiring recipes you can try out this holiday season. I’m sharing bake and no bake ideas, all vegetarian, no eggs, no gelatine, each good to the last bite!
Chocolate has it’s own sweet language, one that comforts, satisfies, uplifts, seduces, placates, a language that has no barriers. So many emotions around one ingredient that it feels chocolate is always the best way to to bond, to connect, to celebrate, to comfort, to satiate!
AS you might have guessed, chocolate is one of my most used ingredients, as also one of my favourite things to make dessert with. I often say, when all else fails, there’s always chocolate. I’ve even written my first cookbook around CHOCOLATE, something I knew would be my first thematic choice.
There’s something about chocolate. I love working with it, I love creating recipes around it. As you might have noticed, I also love styling desserts that are chocolate based, and I absolutely love shooting them. The mood chocolate desserts create while shooting makes me so happy. That play of colours is so satisfying, so much fun!
So here we go, 10 drop dead delicious chocolate desserts for you to try now. They’re eggless and vegetarian, AND they’re mostly fuss free, quick and simple. If you are looking for more inspiration, you’ll find a ton of chocolate HERE, in my cookbook and on Instagram too!
3 Ingredient No bake Eggless Chocolate Cheesecake
Light, delicious and mousse like, this no bake cheesecake uses just 3 ingredients, 5 if you include the base. With no gelatine, no agar agar and no cornstarch, you must try this!
Rich, deeply delicious, satiny smooth and ever so easy, anyone can stir this up in a matter of minutes. Nothing can comfort the soul like a good indulgent old school chocolate pudding.
An eggless chocolate sponge, deep delicious ganache, bright fresh raspberries topped with the smoothest and most luxurious mascarpone cream. The flavours do a magic dance on the palette, each spoonful delightful.
Best way to say hello to the cherry season with a delicious and flavourful take on the classic black forest. If cherries are in season where you are, this is for you!
… 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!
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!
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.
The simplest & most delicious No-Bake Mango Cheesecake… A recipe that uses just 4 ingredients for the cheesecake filling, this is the quickest, eggless, no bake mango cheesecake I’ve ever made and I’ve made many!! This one is also the simplest one!
I get a load of DMs on Instagram and recipe requests for mango based desserts through the mango season and this was yet another of my favourites, and I have many! There are no holds barred when it comes to mango and I’ve really enjoy the season.
I really liked how this came together, almost like magic. I have a high speed blender so I just threw everything into it and had a smooth cheesecake batter in a couple of minutes. Alternatively, you can puree and strain the mango separately, then whisk everything together with a hand blender to get a smooth batter. The white chocolate adds enough sweetness and helps the cheesecake set.
Everything about this No-Bake Mango Cheesecake is pleasing. The colours, the texture, the set, the flavours and of course, the appearance. Hope you try this recipe soon!
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!
The simplest & most delicious Mango Cheesecake … A recipe that uses just 4 ingredients for the cheesecake filling, this is the quickest, eggless, no bake mango cheesecake I’ve ever made!
Makes one 4″ cheesecake
Course Dessert
Cuisine American
Keyword cake, cheesecake, dessert, eggfree, eggless, eggless cake, fruit, Indian dessert cake, mangoes, no gelatine, nobake, summer dessert, sweet, vegetarian
Prep Time 30 minutesminutes
12 hours 12 hourshours
Total Time 12 hourshours30 minutesminutes
Servings 2
Ingredients
Biscuit base
50gDigestive biscuits
15gclarified butter/gheeroom temperature
Mango Cheesecake filling
135gmangodiced
125gwhite chocolatemelted
150gcream cheesesoftened
35gcream25% fat
Instructions
Biscuit base
Run the biscuits in a blender to fine crumbs. Add the clarified butter / ghee and process briefly to mix. Turn into a 4″ foil lined dessert ring, flatten into a base and freeze until firm.
Cheesecake filling
Blend all 4 ingredients together in a high speed blender until smooth.
Assemble
Demold the biscuit base, secure an acetate sheet around the frozen biscuit base and spoon in the filling.
Set in the freezer for 3-4 hours until firm, peel off the acetate sheet and leave the cheesecake to set in the fridge overnight.
Top the cheesecake with a white chocolate ganache and mangoes etc.
