Eggless Mango & Cream Trifles … Simple, delicious baked desserts for spring & summer!
Eggless Mango & Cream Trifle … Simple and delicious dessert idea because mango season is here and this is one dessert I absolutely love to make! Trifles are easy, trifles are fun and trifles are quick to bring together! These simple one bowl eggless sponges are moistened with a mango syrup, have a layer of fresh mango, then a smothering of a light eggless mango curd. Every bite screams of the goodness of an Indian summer complete with a vibrant burst of flavours and colours.
Factor in fuss free, no-brainer baking with the easiest, hand mixed eggless sponge and life is good! These quick eggless desserts are right up my street! A glass serving bowl or stem glasses are my favourite ways to serve a trifle because the layers just shine and add so much interest! I’ve shared links to a few of my picks at the end of this post, stemmed trifle bowls mostly.
Trifle : A British a cold dessert made with sponge, also means a small amount; bit. In a sense, a trifle fits into the latter beautifully too, literally a dessert made with bits and bobs, not much work honestly!
Who doesn’t love a good trifle? One peep into my recipe folders and you’ll guess how much I love this genius concept! I think it’s one of the most fun desserts ever created, the origins of the current version finding it’s roots in English cuisine where the dessert was usually biscuit fingers or a sponge soaked in sherry and layered with a custard. Layering was key to a good trifle back then and even now. Throw in a burst of natural colour, grab a pretty glass bowl and you’ve got my attention!
As with most modern desserts, the key to a satisfying trifle is to explore your own tastes and build your own version; enjoy the process of course. The great bit is that the sponge can be freshly baked or store bought. Better still, a trifle is a great way to use up left over cake, eggless lady fingers or perhaps cookies, magically creating dessert out of almost nothing significant. That’s the beauty of a trifle!
It doesn’t take a lot to make a good trifle, yet it looks like a lot of effort. My kind of quintessential trifle layers are mostly a sponge with either a liqueur or fruit based sugar syrup to moisten it, some kind of vibrant seasonal fruit, cream of course because no dessert is complete without cream, and sometimes a fruit curd. With mangoes in season, it’s customary to do a mango dessert. I have sooooo many ideas…
… yet let’s begin with a mango trifle first. I do trifles too often, a dessert I love to create. Think strawberries, think raspberries, think blueberries, think mangoes of course. Vibrant fruit in season makes dessert more fun, more eye catching and very refreshing. What could be better to kick off the mango season than this simple & delicious Eggless Mango & Cream Trifle!! The recipe includes a simple eggless mango curd as a layer and that’s what makes it quite unique, and spoon licking good.
The mango curd of course is again something I make very often to use in desserts through the season. I like to pick juicy sweet mangoes like Alphonso, Sindhuri, Kesar for the curd as these offer beautiful colour as well as taste. The eggless mango curd is great on its own as well, nice too to dollop over Greek yogurt perhaps, a chia seed pudding, ice cream, panna cotta, between layers in a layered cake, whipped into whipping cream to add a mango twist etc. You get the drift …
With the mango season in full swing here in North India it’s time to get cracking. You’ll see more mango desserts with the king of fruit here on Passionate About Baking all summer, and hopefully you’ll love them as much as we do!! There are loads of recipes with mango on the blog which you can find here.
Some of my all time favourites is this Eggless Saffron Pistachio Tres Leches Cake above with mango, the Eggless Tropical Mango trifle Pudding, the Eggless Mango Dream Cake above, so many more actually!
The Indian summer and mangoes is a quintessential summer love story, mango by far one fruit we love to love. The great part is that the king of fruits fits in beautifully with both sweet and savoury recipes. Sweet mango dessert options you’ll find loads on my blog and there are savoury options online as well – pickles, curries, beverages, coolers, salads, soba noodles, stir fries, dal.
Mango is what the Indian summer is about; it’s not called the king of fruit for no reason! So without much ado, here’s something I make often the minute the season begins in India, this delicious, refreshing, satisfying Eggless Mango & Cream Trifle. Dig right in!!
Eggless Mango & Cream Trifles
Ingredients
Eggless lime sponge
- 120 g thick yogurt
- 45 g oil
- 65 g castor sugar
- 1/4 tsp Yuzu lime extract / Zest of 1 lime
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 3/4 tsp apple cider vinegar
- Pinch salt
- 100 g all purpose flour maida
Mango syrup
- 25 g fresh ripe mango purée
- 100 g water
- 30 g sugar
- Juice of 1/2 lime
Stabilized cream
- 250 g 25% fat cream Amul Fresh
- 1 tbsp cornflour
- 1 tsp agar agar powder
- 35 g castor sugar
- 35 g clarified butter/ghee
Light mango curd
- 150 g fresh ripe mango purée strained
- 25 g sugar
- 1 tsp cornflour
- Juice of 1/2 lime
- 2 tbsp clarified butter/ghee
- 150 g fresh ripe mango diced
Garnish
- Diced fresh ripe mango rose petals and mint to garnish
Instructions
Eggless sponge
- Preheat the oven to 180C. Grease and line two 3″ dessert rings with parchment and line the bottom with foil. Place on a baking tray.
- Place all the ingredients in a large bowl and whisk well until smooth.
- Divide the batter between the prepared rings, and tap the tray on the counter sharply. Bake for 20-25 minutes until light golden brown / tester comes out clean.
- Cool completely, level the top if required & cut into two horizontal layers.
Mango syrup
- Whisk everything in a small saucepan & simmer for 4-5 minutes. Strain and cool.
Stabilized cream
- Whisk 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 the top.
- Note: You can also make this on the stove top. Stir constantly. Alternatively, you can use a lightly sweetened whipped cream, 36% fat if available.
Light mango curd
- Whisk together the mango puree, sugar and cornflour sugar in a saucepan and simmer over low heat for 5-6 minutes, stirring constantly. Once slightly thickened, take off heat and whisk in the lime juice and ghee. Cool.
Assemble
- Into a 3″ dessert bowl {link shared below}, put in a layer of cake as the base of your trifle. Moisten with the mango syrup.
- Add a layer of diced mango, top with 1/4 of the cream, followed by half the mango curd. Top with the second layer of sponge, moisten again, then top with cream.
- Refrigerate for about an hour for the flavours to mature or overnight.
- Garnish with freshly diced mangoes, fresh mint leaves, rose petals etc. You can also use mango curd if you have some leftover.
Borosil Spice Jar
Classic Glass Jar, Air-Tight Storage Containers, 300ml
Orchid Trifle Bowl
Trifle Bowl with Pedestal, Modern Design with Glass, 1000ml
Borgonovo Palladio Trifle Bowl
Elegant Glass Dessert Server, 23W x 23H Centimeters
Barksi Trifle Bowl
Beautiful Hand Made Glass Large Trifle Bowl, 9.5″D , 170 oz (over 5 quarts
La Rochelle Trifle Bowl
European Round Crystal-Clear Borosilicate Glass Trifle Bowl, 2.84kg
Prikoi Trifle Bowl
Modern Glass Round Party Dessert Display Stand, 148oz
Monaco Trifle Bowl
Clear glass trifle bowl made in the USA, 3 quarts
BIMUYI Glass Trifle Bowl
Vintage Serving Centerpiece Bowl, 3250ml
Deeba @ PAB
About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.
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