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 Cherry Chocolate Tart Cake … delicious dessert ideas now that cherries are flooding the market! With the summer heat almost unbearable, with the temperature hovering between 45°C- 47°C for days on end, it’s summer fruit like these that make the days bearable! Even better and kind of indulgentif you pair them with dessert!
Say cherries and you have my attention! Take a look at the different kinds of desserts you can make with this bright and cheerful stone fruit. Cherriesin season add a splash of colour and endless possibilities for desserts. The hotter it gets in the plains of North India, the juicier and sweeter the cherries get, the more inspired I feel.
For a non alcoholic version or if you don’t have cherry brandy on hand, a simple cherry juice works beautifully as well. All you need to do is simmer a handful of juicy red cherries in about half a cup water with a dash of sugar until soft. Strain out the juice, add a dash of lime and cool it. Get even more creative with it, add a little agar agar powder and voila, you have cherry jellylike the one I’ve used below or in the Eggless Chocolate Cherry Flower Cake here.
About this cake, I absolutely love how beautifully chocolate pairs with cherries here. I also love how hungrily my one bowl part wholewheat cake soaks up the generous glug of Kirsch {or a simple sugar syrup} giving you a really moist cake.
The tart cake is one I make quite often, and this tart tin was one of my best buys. It’s given me endless joy! I’ve had such a great time thinking up flavours and combinations and the result is always pleasing and ever so satisfying. I keep trying to pick a favourite but I think I love each one I make.Tart cakeslook quite pretty as well, don’t you think?
That’s what I love about flavour pairings and desserts. You can always customise dessert for friends and family; it’s easy as easy can be. Whether it’s a black forest tart cake, a walnut/pecanorange nut cake, a tiramisu inspired one, raspberry chocolate, chocolate pistachio or then a seasonal favourite like saffronmango, there’s always something for everyone.
I love to soak the cake somewhat generously, sometimes just as it comes out of the oven which makes it all the more delicious. So there you go, so many flavours, so many combinations in this Raised Flan Tin which is the best baking tin ever! Do tell me if you try the recipe, and do tell me what your favourite flavour pairings are.
This Eggless Cherry Chocolate Tart Cake is a delicious and easy-to-make dessert perfect for hot summer days when cherries are abundant. The tart cake is one I make quite often, and this tart tin was one of my best buys.
Course Dessert
Cuisine American, British, French, Italian
Keyword baking, cake, cherries, chocolate, dessert, drupes, eggfree, eggless, eggless baking, eggless cake, eggless layered cake, fruit, homemade, no eggs, one bowl, soup, stone fruit, summer dessert, tart cake, vegetarian
Prep Time 1 hourhour
Cook Time 45 minutesminutes
To set 6 hourshours
Total Time 7 hourshours45 minutesminutes
Servings 8people
Equipment
1 Raised flan tart tin , Link above
3 Mixing Bowls
1 weighing scale
1 Electric hand beater
1 Oven
1 Cherry pitter
1 saucepan
1 spatula
1 balloon whisk
Ingredients
Eggless chocolate sponge
210gbuttermilk
35goil
15gclarified butter/ghee
100gcastor sugar
15gcocoa powder
½tspbaking soda
¾tspbaking powder
1tspapple cider vinegar
Pinchsalt
50gwholewheat flour/aata
115gall purpose flour/maida
Cherry pie filling
250gcherriespitted
1tbspcornflour
1tbspwater
50gsugar
Juice of 1 lime
Chocolate ganache
100gcream25% fat
100g55% couverture chocolate
To moisten
35mlKirsch {cherry brandy} or simple sugar syrup for moistening
Garnish
Fresh cherries, mint, edible flowers etc
Instructions
Eggless chocolate sponge
Preheat the oven to 180℃.
Lightly grease the tart cake tin with oil.
In a large bowl, add all the ingredients and give them a good whisk. I use an electric whisk.
Pour the batter into the tin and tap sharply to settle the batter. Bake for 30 minutes, until the tester comes out clean. Cool the cake and demold gently.
Place the chocolate in a bowl. Heat the cream and pour it over the chocolate. Cover the bowl and leave until the chocolate softens. Stir until smooth.
Cherry pie filling
Whisk everything together in a heavy bottom pan and gently simmer for about 5 minutes until thick and glossy and the cherries soften slightly but still hold shape. Strain the cherries out and reserve them in a bowl. Simmer the liquid until thick, then stir it back into the reserved cherries. Cool.
Chocolate Ganache
Place the chocolate in a bowl. Heat the cream and pour it over the chocolate. Cover the bowl and leave until the chocolate softens. Stir until smooth.
Assemble
Moisten the cake with Kirsch.
Add the cherry pie filling into the indent. Pour over a layer of ganache to cover the cherries.
Refrigerate the cake to set for 6 hours / overnight until the ganache is firm.
Dust the top with cocoa powder and garnish with fresh cherries, mint, edible flowers etc.
Eggless Mango Dream Cake … 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 Indian inspired eggless Mango Dream Cake is deeply delicious and so satisfying!
As the mango season draws to an end here on the subcontinent, I’m trying to squeeze in a couple of more mango dessert recipes. The king of fruits gives me so much joy, it’s difficult to accept that the season is almost gone.
Mangoes here are a celebration of everything Indian, a fruit we simply love to love.
With thousands of varieties and millions of ways to use the fruit, mango is truly very special. In India {and globally too of course}, you will see myriad uses for mangoes from the time they come into season, a country smitten by the immense possibilities of their beloved national fruit. Pickles, curries, beverages, coolers, salads, soba noodles, stir fries, dal and of course my favourite category, DESSERTS ♥!
Do tag me on Instagram at Passionate About Baking if you make this Eggless Mango Dream Cake, or any other recipe from the blog. I’d love to see it!
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}
Preheat the oven to 180C. Line a 6″ tin with parchment.
In a large bowl, add all the ingredients and give them a good whisk.
Turn the batter into the tin and bake for about 40-45 minutes, until the tester comes out clean. Cool completely, then trim the top. Gently fit the cake into the dream cake tin {5.5x3inch} and poke with a skewer.
Saffron milk
Stir together and leave to steep, preferably overnight
Almond cream
Whisk together all the ingredients in a glass bowl. Microwave for 30 seconds, whisk again. Repeat at 15-30 second intervals 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.
Assemble
Moisten the cake generously with the saffron milk.
Top the moistened cake with freshly diced mangoes followed by the almond cream. Level out and leave to set in the fridge overnight.
Top with freshly diced mangoes, rose petals, mint etc.
Raspberry Cheesecake Cups … eggless, no bake and quick! Colourful too. There’s something about berries that scream summer and this vibrant dessert has all the elements I love. It’s fresh and exciting, the balance of sweet and tart simply dance on the palette, the flavours coming alive with every bite – honestly amazing!
These eggfree cheesecake cups demonstrate how well frozen raspberries work in desserts, and how effortlessly dried raspberry powder can uplift a cheesecake filling. It’s that very combination of sweet and tart, with a crisp biscuit crumb in between that has my heart!
You’ll see me using berries often while I make desserts, especially summer desserts. I love the freshness and colour they add to dessert, and also how simple they are to incorporate into just about any recipe. They’re also pretty reasonable in season though some like fresh raspberries are quite perishable.
Times have changed. I barely travel now mostly because of the dogs since I can’t bear to leave them even for a day. Bambi is autistic and doesn’t stay without me, and Poppy is too much of a baby and is quite a handful. Both furries have communication problems and they are a 24 hour job. They are quite the sweetest though so I’m not complaining!
Back to the berries, sourcing is always key. I have a good ‘bazaar’ network, one that I’ve built over the years. My local grocery store sometimes gets a batch of really fresh raspberries, mostly in the cooler months. I think they’ve got me on speed dial because they call me the minute the produce hits the store! That’s what happened a couple of months ago and I made this pretty delicious Eggless Chocolate Raspberry Cake.
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 Saffron Pistachio Tart Cake… Mangoes, saffron and pistachios come together to create magic, a cake worth every crumb! Hello mango season, I think this is my favourite season just because we are blessed by the best mangoes there ever were!
M is for May, M is for mangoes, or rather an abundance of mangoes. It’s probably the only way to survive the unforgiving, harsh Indian summer where the plains of North India sizzle at 45C-50C. We are quite happy to drown under a deluge of the king of fruits, the luscious mango that makes summer bearable, beautiful too!
If you stop by my feed on Instagram, you might instantly pick out my love for desserts in seasonal flavours, a touch of saffron, a sprinkling of pistachios, that finish with edible flowers or rose petals. For me, it’s always been the visuals and the taste, both equally important, both come together to tell the story like thescreenshot below!
These days I’m smitten with mangoes as you might have already guessed. I love the pop of colour they add, I love how beautifully they can lift up a dessert, how well they compliment gentle flavours like rose, saffron, pistachio and how incredibly delicious they are! It’s a fruit we absolutely love to love on the subcontinent, and I believe it brings out the best of our creativity.
This Eggless Mango Saffron Pistachio Tart Cake brings together one of my favourite flavour combinations for summer, a celebration of all things Indian! You can find a load of these flavours in Indian desserts or mithai, and they always remind you of how beautifully the ingredients pair together.
Quintessentially Indian, our cuisine is a riot of colours with flavours like these, an inspiration to create pleasing desserts! I really enjoy doing just that …
The Eggless Mango Saffron Pistachio Tart Cake Recipe is an eggless cake baked in a special tart tin with an indent, a cake that turned out as delicious as it was pretty. The recipe is a simple one bowl part wholegrain eggless pistachio saffron sponge baked up beautifully in this favourite flan tin.
I doused the cake generously with a deep infused saffron milk, filled the indent of the flan tin {shared below} with the best mangoes of the season, then smothered them with a cream filling. Every slice of the cake is delightful and screams mango season. If you’re looking for the special mango cake this season, honestly this is it!
chopped pistachios, diced mango, rose petals, mint etc
Instructions
Eggless saffron pistachio tart cake
Preheat the oven to 180C. Lightly grease an 8" loose bottom flan tin.
In a large bowl, add all the ingredients and give them a good whisk with a balloon whisk/electric whisk.
Pour the batter into the prepared tin, and tap on the counter to level.
Bake for 30 minutes, until the tester comes out clean.
Cool completely, then demold the cake gently and place it upside-down on the serving platter.
Cream filling
Place the cream, sugar and agar agar in a saucepan and whisk until smooth. Simmer over low heat for 2-3 minutes stirring often to activate the agar agar.
Pour this over the white chocolate and leave to stand until the chocolate melts. Whisk until smooth. Stand over warm water if required.
Whisk in the cream cheese just before you need to pour it in. Taste and adjust sweetness as desired.
Topping
Dice the mangoes and fill the indent with them then top the cake with them.
Assemble (see video}
Moisten the cake with the steeped saffron milk.
Fill the cavity with diced mangoes, then pour the cream filling over.
Place the cake in the fridge to set overnight.
Garnish with finely chopped pistachios, diced mangoes, fresh rose petals, mint etc
Eggless Baked Mango Swirl Cheesecake… Simple, smooth, indulgent, eggless with no cream cheese yet ever so satisfying! Here’s a one bowl version for those of you who find it difficult to source cream cheese, or like me, don’t always have a batch on hand. With vibrant, delicious mangoes in season, mango swirls is just what the Indian summer called for. Take a look!
I just can’t get enough of cheesecakes and when they are as simple as this mango cheesecake, you can almost make it with your eyes shut! Staple ingredients {read nothing fancy, not even cream cheese}, eggless, one bowl and hand whisked, this is what cheesecake dreams are made of.
I love how something so simple can yield such a delicious dessert, how almost no effort can give you something so special. The walnuts in the biscuit base of the mango cheesecake add a nice bite, though that’s optional if you don’t have them on hand.
You might also like the eggless baked Roasted Strawberry Swirl Cheesecake I baked a short while ago though that recipe uses cream cheese. That too is quite a simple recipe and a really nice one if you are looking for an eggless version with cream cheese. You can find it here.
And it’s been years of making and often baking cheesecakes, so I’ve made a handy list of tips that I’ve learnt over time. If you’re looking for ways to get the top looking pretty or perhaps clean edges, I’ve shared what worked for me on this mango cheesecake. If you have any tips, please share them in the comments. I’d love to hear from you!
55-65gclarified butter/ghee, melted, cooledbegin with less if the weather is very warm
Cheesecake batter
400ghung curd/yogurt {from 800g store bought yogurt}
250gAmul Fresh cream/20% fat cream
396g1 tin sweetened condensed milkSave 1 tbsp for the mango swirl sauce
1tspvanilla extract
2 1/4tbspcornflour
Mango swirl sauce {Makes 150g}
130gmango pureestrained
25gsugar
1tspcornflour
1tbspsweetened condensed milk
1tbspghee
Instructions
Biscuit base
Preheat oven to 170C. Grease & line the bottom of a 6” Springform tin.
Finely grind the biscuits & walnuts. Stir in the clarified butter/ghee.
Turn into the tin & pack firmly to make a base.
Bake for 10-12 minutes until light golden brown & fragrant. {keep an eye since it goes from light brown to burnt very fast}. Cool the base completely in the tin.
Cheesecake batter
Lower the oven temperature to 150C.
Place the hung yogurt in a large bowl & whisk well until smooth.
Add the condensed milk, cream, vanilla extract & cornflour. Whisk again until smooth.
Pour the batter over the cooled biscuit base, level out and top with the mango sauce and swirl using a chopstick. See video below.
Wrap the base of the tin with a double sheet of foil and bake in a water bath at 150C for an hour and fifteen minutes approximately until just firm, then leave to cool completely in the oven. (Slide foil over the top after 15 minutes of baking to keep the surface from browning. Make sure it doesn't touch the batter)
Turn off the oven, remove the water bath and leave the cheesecake in the oven for an hour, then cool completely, cover and refrigerate overnight.
Gently demold. Top with piped cream, mangoes etc.
Serve extra mango sauce on the side.
Mango swirl sauce
Whisk all the ingredients in a saucepan until smooth. Simmer over very low heat for 4-5 minutes stirring constantly until smooth and glossy. Cool.
Lining the base with parchment will help easy and clean release of the base from the tin. I love the one from Honest Company. You could also lightly grease the sides of the tin to get clean baked sides.
Is a water bath/bain marie necessary while baking a cheesecake?
Use a water bath/bain marie if you can. I’ve baked cheesecakes with and without and they both seem to work well. A water bath does help marginally but do ensure that the bottom of the tin is well wrapped in foil to avoid water leaking into the tin.
My cheesecake is overbrowned on the surface!
First make sure you’ve set the right temperature. Tent the top with a sheet of foil if you feel the top is overbrowning. Make sure the foil doesn’t touch the batter. Take into account that the cheesecake might rise a little while baking. I often elevate the foil using another higher tin from my collection to prop up the foil.
How to get a pretty surface for a baked cheesecake?
Tent the top with a sheet of foil 15 minutes into baking to get a nice even colour on top. Make sure the foil doesn’t touch the batter. Take into account that the cheesecake might rise a little while baking. I often elevate the foil using another higher tin from my collection to prop up the foil.
What does leave the cheesecake to cool in the oven mean?
Turn the oven off and leave the cheese in the oven as the oven cools down. The cheesecake will continue to bake in the latent heat. Once it has completely cooled down to room temperature, refrigerate it and chill overnight. Make sure to cover the cheesecake so the top doesn’t dry out to take unnecessary aromas from other things in the fridge.
How to get clean edges while demolding the cheesecake?
Here’s what works for me, something I’ve been doing for a while now. An hour after the cheesecake has baked and cooled, run the flat tip of an offset spatula around the edges, about 1/2 cm deep, to get clean edges later. Do it slowly and carefully, keeping the spatula completely flat against the sides of the tin. Allow the cheesecake to cool and chill overnight. Once chilled overnight, demold gently after running a flat spatula around the edges very carefully. Use the spatula dipped into warm water and patted dry to make the sides uniform if required.
