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 as the 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 summer long!
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.
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 Tropical Mango Trifle Pudding
Equipment
- 1 Knife
- 1 Blender
- 1 saucepan
- 1 soup strainer/sieve
- 2 bowls
- 1 whisk
- 1 Oven
- 2 trifle bowls
- 1 Piping bag
- 1 Piping nozzle
Ingredients
- 150 g fine semolina suji / rava
- 75 g castor sugar
- 60 g oil
- 1 tsp baking powder
- 1/4 tsp baking soda
- 180 ml cultured buttermilk plain chaas
- 25 g desiccated coconut
Vanilla cream
- 250 g cream 25% fat
- 1% fat tbsp cornflour
- 3/4 tsp agar agar
- 25 g sugar
- 1/2 tsp vanilla extract
Mango sauce
- 300 g fresh mango puree strained
- 50 g sugar
- 1 tbsp cornflour
- 1/2 lime juice of
- 1 tbsp ghee
To layer and top
- 3 fresh mangoes diced
Instructions
Semolina/Suji Coconut cake
- Makes two 5" cakes/trifles
- Lightly grease and line two round 5" baking tins.
- Place all the ingredients in a large bowl and whisk until smooth.
- Divide between prepared tins, approximately 245g per tin.
- Now begin preheating the oven to 180c for 10 minutes.
- Bake for about 25-30 until light golden brown and the tester comes out clean.
- Cool in tins for about 15 minutes, then gently demold and cool completely on cooling rack. Be gentle since the crumb will be quite tender.
Vanilla cream
- Whisk together all ingredients in a heavy bottom pan, then simmer, stirring constantly till thickened like a custard, 5-7 minutes.
- Cool, whisking on and off to keep a skin from forming on top. The pudding will thicken as it cools.
Mango sauce
- Whisk together the mango puree, cornflour and sugar in a saucepan.
- 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, then transfer to a glass jar and chill.
Assemble
- Place the cake at the bottom of the serving dish and top with diced mangoes, followed by the vanilla cream and mango sauce.
- Finish off with diced mangoes. Pipe over with whipped cream if desired.
- Garnish with fresh rose petals and mint.
- Refrigerate for 3-4 hours/overnight to allow the cake to get nice and moist.
