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}
Gluten Free Peach Cherry Crumble … one of the simplest, quickest to make and satisfying desserts for summer, the stone fruit crumble always gets my vote! This peach cherry crumble is quite addictive with a burst of flavour and deliciousness, an almost guilt free dessert! It’s a quick wholesome dessert which is one of the best ways to use the bounty of summer brings.
I’ve been making crumbles forever. I think the first crumble I ever made was when a Daring Baker friend, Judy Chiapinni, mentioned years ago that it was the best way to use seasonal fruit that you had an abundance of, or if they were about to spoil. There’s been no looking back. For me, if everything else fails, CRUMBLE!
I think the day I made my maiden crumble, I was hit by a revelation, maybe two! The first thing that struck me was how simple a recipe could be and how easily anyone could rustle up a crumble. It’s so basic. At best, you need a bowl and a fork {or fingers} if you have a limited kitchen, and an ovenproof baking dish. The possibilities are endless…
In my husbands kitchen in the UK where he’s currently working, a crumble is one of the first things I make when I’m visiting. I normally eyeball ingredients since his kitchen is really really basic, yet the crumble is always delicious! A crumble is quite a no brainer and there isn’t much that can go wrong …
Think apples and raspberries, blueberries, apple walnut, strawberries and apple with thyme, raspberries with pistachios, mangoes and peaches, sometimes a hint of ginger … any fruit I find in his fridge, any nuts in the pantry, I crumble. That said, my favourite season is when stone fruitappear at the local bazaar here in North India even though I do make quite a mean Apple Crumble all through winter!
Once summer is in full swing and stone fruits rule the roost, it’s quick crumbles for breakfast often. I play with the toppings depending on the ingredients I have on hand. Oatsare usually always part of my crumble for the bite that they give. Otherwise a mix of wholewheat and all purpose flour, nuts definitely, raw sugar, clarified butter / ghee or salted butter … you get the drift!
I always find it fascinating how something so simple can be so so DELICIOUS! Dive into a warm, freshly baked crumble and you will know what I mean. It satisfies at so many levels. The bite of buttery oats and nuts on top, the baked fruit cooked down releasing their fruit juices underneath … all pure magic. Dive in just as is, drizzle some cold unsweetened cream over, else really enjoy it with a scoop of vanilla ice cream!
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!
Crumbles are the best way to easily use the bounty of stone fruit summer brings. This peach cherry crumble is most delicious with a burst of flavour and deliciousness, an almost guilt free dessert!
Course Appetiser, Breakfast, Dessert
Cuisine American, British
Prep Time 15 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour15 minutesminutes
Servings 4people
Ingredients
Oat topping
100gwhole rolled oats
50gkhaand / raw sugar
25galmonds
50gsalted butterchilled , diced
Fruit filling
6peacheschopped
150gcherriespitted
2tspcornflour
2-3tbspkhaand / raw sugar
Juice of 1 lime
Instructions
Oat topping
Run the oats, almonds and khaand/raw sugar in a hand blender until ground to a fine meal. Add the butter and process to mix to a moist pea sized crumb.
Fruit filling
Stir together.
Preheat the oven to 170C.
Turn the fruit filling into a 7″ baking dish and level out.
Cover the filling completely with the oat topping, pressing gently into place.
Bake for 45-55 minutes until you see fruit juices oozing up the sides.
Cranberry Christmas Coconut Flan … Simple, delicious and delicate, this vegan gluten-free set pudding is light and full of flavour. It’s a quick simple, stove top recipe that doesn’t take more than 15 minutes to make. Cranberries lend it a delicate pink hue, also added flavour and texture.
I love the way the flan sets, almost assuming and such a surprise to see the clean release from the mini bundt tin. Desserts that set as prettily as this always make me happy, much like this Vegan Rose Coconut Jelly Pudding…
You can obviously see that shapes in desserts fascinate me, bringing alive the child in me. This vegan Cranberry Christmas Coconut Flan was no different. I whooped with joy when I demolded it, every little detail in the pattern visible beautifully!
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!
Simple, delicious and delicate, this vegan gluten-free set pudding is light and full of flavour. It's a quick simple, stove top recipe that doesn't take more than 15 minutes to make. Cranberries lend it a delicate pink hue and added texture.
Course Dessert
Cuisine American
Keyword agar agar, christmas, coconut milk, cranberries, dessert, eggfree, fruit, gluten free, one bowl, simple, stovetop, sweet, vegan, vegetarian
Prep Time 10 minutesminutes
Cook Time 5 minutesminutes
Setting time 6 hourshours
Total Time 6 hourshours15 minutesminutes
Servings 4
Ingredients
500gcoconut milk
60gsugar
1tspagar agarpowder
45gdried cranberrieschopped
Instructions
Whisk all the ingredients in a pan.
Simmer for 3-4 minutes until the sugar dissolves and the mixture is steaming.
Quickest & Simple Homemade Barbeque Sauce … you never need to buy barbeque sauce again. Here’s a drop dead simple recipe, ready in under 5 minutes, infinitely customisable and pretty darned delicious. All you need is a bottle of tomato ketchup to begin with and the rest you add in as you desire.
You won’t see me sharing savoury recipes often on PAB, but truth be told, my heart belongs to savoury! Make that spices & savoury dishes though I use spices very often in desserts too! Garam masala, a quintessential India spice, mix in cakes and hot chocolate? Yes please!
This homemade barbeque sauce is something I make in a jiffy, often alongside as fries cook in the wok, or with chicken being grilled for sandwich etc. Sometimes I make a bigger batch and keep it for a week. It never lasts longer and is way better than any store bought barbeque sauce. You can make it sweeter, hotter, more pungent depending on your personal preference & it tastes really fresh.
I have always been fascinated by the charm of spices, shooting them, styling them, enjoying the visual appeal. Spices are some of my favourite things to buy after fresh produce, to have in the kitchen. I especially enjoy stocking a variety of red chilies, so there’s always something flavoursome and /or fiery on hand to throw in!
The add ins for the my homemade barbeque sauce are pretty staple and can be easily substituted to taste or with what you might have on hand. It’s a simple play of flavours – sweet, hot, smoky etc. and you can use a variety of chilies if you like. I especially like a touch of smoked chili, gochugaru being a hot favourite, smoked paprika being another.
Talking about the humble chili, can you imagine how much these sheep are enjoying red hot chilies! It was in 2016 on a local trip to Lakshman Sagar in Rajasthan, a boutique hotel on the fringes of the badlands of Rajasthan, that I took the picture at a local red chili processing unit. It was sheer luck to catch sight of the sheep head straight for chilies that had been left out to dry!
India is a fascinating country to travel across and I always always have a camera in hand, you never know what you might stumble across!
The sight when the flock of sheep descended upon the rows and rows of whole dried chillies at a local factory had me gobsmacked. It was honestly a very special moment, a fascinating story, a memory I love to share!
When food meets regional cuisine, it cooks up a charming new story each time not matter which part of the world you go to. India is no different, but it is much more complex. Every city surprises you with so much variety that regional cuisine takes up a new avatar.
As if that wasn’t enough, there was one more trip that was surreal, a trip to Karaikudi in the south of India. Karaikudi, the Land of Chettinad in the state of Tamil Nadu is steeped in history and is the most fascinating place ever.
I guess that explains why I’m smitten with spices and the colours of India! Let’s get back to this simple and finger-licking good homemade barbeque sauce …
My favourite add ins are garlic powder & smoked paprika to add depth of flavour. For a sweet kick, try brown sugar, jaggery powder or maple syrup/honey etc. Coconut sugar adds really nice, deep notes too if you have it on hand.
Add all the ingredients to a small saucepan and simmer for 3-4 minutes until the sugar melts in. Simmer a little longer if you want a thicker sauce. Alternatively, you can add more water to thin it down
Take off heat, taste and adjust seasoning. Cool and store in a lidded glass jar in the fridge.
Perfect Blueberry Compote … the simplest and quickest way to make the most delicious and quite perfect blueberry compote every time. The recipe needs 5 ingredients, it’s ready in under 10 minutes, it works with fresh or frozen blueberries and it tastes delicious. Oh, did I say it looks beautiful and glossy too?
I also love how berries remind you of summer! Find more recipes on my Instagram feed.
Considered a superfood, various studies suggest that blueberries can benefit the body in many ways, including improving heart health, increasing bone strength, and lowering blood pressure. This tiny but ‘mighty’ berry is loaded with nutrients, a berry I use often now that’s it’s easily available at the local bazaar.
The pros are many. Fresh blueberries are quite hardy and keep well refrigerated for 5-7 days at least. They make for a beautiful garnish and taste really nice too both raw and cooked. They’re also easily available all year round now and thankfully aren’t very expensive. If you have a big batch of fresh bluebs on hand, wash them well, rinse and pat dry, then lay them on a tray and freeze them. Once frozen, just pop the lot into a Ziploc and you’ve got a supply of frozen blueberries!
There are a million desserts you can create with fresh and frozen blueberries, and a million ways you can use them in recipes. Salads, smoothies, sauces, over granola, in parfaits, as a compote, in cakes and cheesecakes, in muffins, on pancakes, blueberry frosting, even blueberry ganache … you name it, and you can sneak some bluebs in to make things more delicious!
Do tag me on Instagram at passionateaboutbaking if you make this, or any other recipe from the blog. I’d love to see it!
How to make the Perfect Blueberry Compote in under 10 minutes!
Makes 1 jar
Course Appetiser, Dessert, Drinks, Salad
Cuisine American
Prep Time 3 minutesminutes
Cook Time 5 minutesminutes
Total Time 8 minutesminutes
Ingredients
Blueberry compote
160gblueberryfresh/ frozen
50gdemerara sugar
1tbspcornflour
3tbspwater
Juice of 1/2 lime
Instructions
Blueberry compote
Stir everything together in a heavy bottom pan EXCEPT lime juice.
Simmer until the berries release colour and soften slightly, 3-4 minutes.
Remove the berries to a bowl. Continue to simmer the syrup for about 30 seconds until it’s thick and glossy. Keep a close eye because this happens quite quickly.
Take off the heat and pour the syrup back over the berries.
Eggless Mango Custard Pudding … just 4 ingredients, creamy, gently wobbly and so refreshing, here’s another delightful eggless dessert perfect for summer when mangoes are aplenty! It also doubles up as a delicious breakfast too. Convinced yet?
We’ve had a few days of really great weather, rain, hail too and now the mercury is on the rise again. We hit 41C yesterday with the weather acting quite strange given the typical Indian summer. April-June are typically really hot months with an average of 45C, with an odd shower if lucky. Not so this year. 3 days of heat and then thunder, lightning, hailstorms letting the mercury plunge to 27-30C.
It’s got everyone really puzzled, the birds especially. Every year, at the peak of summer we’d see frenzied activity of nest building and egg laying. Hasn’t happened this year. The birds are all over the place but they are just not nesting. The flowering plants are acting up too. Disturbingly, we’ve had chrysanthemums, typicallyflowers from peak North India winter, blooming at 40C and ‘haar singaar‘ or night jasmine, a September-October flower, blooming in May! Quite thankfully, we also have a few mangoes growing as they should, now! A few figs as well …
For long, hot summer days like these, this pudding is like a dream, a spoonful of heaven. It’s light, it’s gentle, it’s refreshing and it’s so creamy even though there’s no cream in it! It’s an eggless 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 you haven’t made a set custard before, I’d advise you to cook the pudding until it’s quite thick if you are looking for a set pudding that you want to demold. It took me several attempts and recipe tweaks to get this right. It’s my first set pudding without a setting agent like gelatine or agar agar, and was a huge learning curve.
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.
