Eggless Mango Cream Dessert Boxes that are actually delicious ♥

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Best Eggless Mango Cream Dessert Box… What is the best thing about the hot Indian summer? A never ending supply of mangoes, and of course inspiration to create desserts around the king of fruits. Desserts in glasses or boxes are fascinating because of the visual delight they offer, and this eggless mango cream dessert box is everything! I could eat this dessert all summer long.

There’s something utterly charming about desserts in boxes or rather dessert boxes. I love that so much goodness can be neatly layered in them, they show the dessert off well and they are so easily transportable, don’t you think? Dessert boxes make the perfect gift while the lid keeps the dessert fresh and moist. Wrap around a pretty ribbon with a little tag and it screams delicious edible gift! Now who wouldn’t like to dive into this Eggless Mango Cream Dessert Box?

There’s also something irresistible about mango desserts and every summer I make different ones. The mango season is always impatiently awaited here on the Indian subcontinent where the local bazaar is lined with carts overflowing with the fruit. It is easily our favourite summer fruit, the most popular one and isn’t referred to as the King of Fruits in India for no reason! I’ve added the Mango Cream Dessert Box to the list of my favourite summer desserts.

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, but please do try it. Desserts like this make summer so worthwhile!

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!

Eggless Mango Cream Dessert Box

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.

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Prep Time 30

Cook Time 30

1 hour 2

Course Dessert

Cuisine American, British

Servings 1 person

Ingredients

Eggless sponge {two 6" sponges}

105 g buttermilk
15 g oil
15 g clarified butter/ghee melted, cooled
50 g castor sugar
1/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp apple cider vinegar
Pinch salt
1/4 tsp vanilla extract
25 g whole wheat flour/aata
60 g plain flour /maida

Stabilized vanilla cream

250 g Amul Fresh cream 25% fat cream
1.5 tbsp cornflour
1 tsp agar agar
2 tbsp castor sugar
1/2 tsp vanilla extract
1 tbsp clarified butter/ghee

Eggless mango curd

150 g mango puree strained
25 g castor sugar
1 tsp cornflour
1 tbsp clarified butter/ghee

Instructions

Eggless vanilla sponge

Preheat the oven to 180C. Line two 6″ tins {round or square} with parchment.
In a large bowl, add all the ingredients and give them a good whisk.
Divide between the tins (approx 130g each), spread uniformly and bake for 15-20 minutes, until the tester comes out clean. These are flat 1 cm cakes that are perfect for layering the dessert box.
Cool in tin for 10 minutes, then cool completely on the rack. Gently trim the tops and stamp out 4″ squares using the dessert box as a guide.

Eggless mango curd

Whisk together the mango puree, sugar and cornflour sugar in a saucepan and simmer over low heat for 4-5 minutes, stirring constantly.
Once slightly thickened, take off heat and whisk in the clarified butter/ ghee.
Cool.

Stabilized vanilla cream

Whisk together all the ingredients in a glass bowl.
Microwave for 30 seconds, whisk again. Repeat until the cream begins to thicken at the edges, 3-4 times. Cool, whisking now and then to keep the cream uniform and to prevent a film from forming on top.
Note: You can also make this on the stove top. Stir constantly.

Assemble

Line the base of the dessert box with a layer of cake.
Pipe over a layer of cream.
Top the cream with a layer of diced fresh mango and drizzle mango curd over it.
Top with the second layer of sponge, press gently into place, and cover with cream., flattening the cream flush with the edges of the box.
Refrigerate for about an hour for the flavours to mature or overnight.

Video

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A post shared by Deeba Rajpal (@passionateaboutbaking)

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