Tag: mango cake

Mango Dream Cake : Your New Favorite Dessert Recipe

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!

Mango Desserts
Eggless Desserts
Indian Inspired Desserts
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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 eggless Mango Dream Cake is deeply delicious and so satisfying!
Makes one tin cake {5.5x3inch}
Course Dessert
Cuisine American, Indian
Keyword baking, cake, cream, dessert, eggfree, eggless, eggless baking, eggless cake, fruit, homemade, mangoes, no gelatine, one bowl, simple, summer dessert, sweet, tropical
Prep Time 30 minutes
Cook Time 45 minutes
Chilling 8 hours
Total Time 9 hours 15 minutes
Servings 4 people

Ingredients

Eggless pistachio sponge

  • 210 g buttermilk
  • 50 g oil
  • 100 g castor sugar
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp apple cider vinegar
  • Pinch of turmeric optional
  • Pinch salt
  • 4 tbsp pistachios finely chopped
  • 170 g all purpose flour maida

Saffron milk

  • 75 ml milk warm
  • 1/4 tsp saffron strands
  • 25 ml condensed milk

Almond cream

  • 250 g cream 25% fat
  • 1.5 tbsp cornstarch {cornflour}
  • 1 tsp agar agar powder
  • 2 tbsp castor sugar
  • 1/8 tsp almond extract
  • 2 tbsp clarified butter/ghee melted

Fruit layer

  • 1-2 mangoes diced

Instructions

Eggless pistachio sponge

  • 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.

Video

Eggless Mango Saffron Pistachio Tart Cake … as delicious as it is pretty!

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 the screenshot 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!

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!

Indian Inspired Desserts
Desserts with Pistachios
Tart Cakes
Desserts with Saffron
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Eggless Mango Saffron Pistachio Tart Cake

Mangoes, saffron and pistachios come together to create magic, an eggless cake worth every crumb! Makes one 8" tart cake
Course Dessert
Cuisine American, British, Indian
Keyword agar agar, baking, cake, dessert, eggfree, eggless, eggless baking, eggless cake, eggless layered cake, fruit, Indian dessert cake, mangoes, one bowl, pistachios, saffron, simple, summer dessert, tart cake, tropical
Prep Time 30 minutes
Cook Time 45 minutes
Cooling & Setting time 6 hours
Total Time 7 hours 15 minutes
Servings 6 people

Equipment

  • 1 Flan tin

Ingredients

Eggless saffron pistachio tart cake

  • 210 g buttermilk
  • 35 g oil
  • 15 g clarified butter/ghee
  • Generous pinch saffron
  • 2 tbsp finely chopped pistachios
  • 100 g castor sugar
  • 1/2 tsp baking soda
  • 3/4 tsp baking powder
  • 1 tsp apple cider vinegar
  • Pinch salt
  • 50 g wholewheat flour/aata
  • 115 g plain flour/maida

Saffron milk

  • Generous pinch of saffron + 100ml milk + 1 tsp sugar steeped overnight

Cream filling

  • 100 g cream 25% fat
  • 1 tsp agar agar
  • 50 g white couverture chocolate chopped
  • 100 g cream cheese softened

Fruit filling to fill indent

  • 100 g freshly diced mango

To finish

  • 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

Video

Eggless Saffron Mango Tres Leches Cake … celebrating India@75 in vibrant colours!

Eggless Saffron Mango Tres Leches Cake… The mango season is incomplete without a mango tres leches, more so if the colours of this dessert reflect the colours of the Indian national flag. With layers deliciousness, here’s a dessert to celebrate India’s 75th Independence Day, a dessert that screams summer! 

Any special occasion or celebration on the subcontinent is incomplete without saffron or kesar, the worlds most expensive spice! The flavours and the natural colour that saffron lends to cuisine is unmatchable and really, really pleasant. A little saffron goes a long way, so do buy the best you can find. Saffron is a spice I use often in desserts, perhaps too often but I absolutely love it!

Saffron really makes everything special and this Eggless Saffron Mango Tres Leches Cake is no exception. A never ending supply of mangoes is definitely inspiration to create desserts around the king of fruits.
Here’s my easy and refreshing version of the tres leches with a soft, moist and very thirsty eggless sponge {saffron & pistachio flavoured} that obligingly drinks up the saffron flavoured tres leches milk. Saffron milk is a great match here since I used the Kesar variety of mangoes when I made these, ‘kesar’ that translates into saffron. You can use any vibrant mangoes you find though.

Mangoes with cream are a quintessential summer favourite here in India. Add saffron to the equation and you literally have magic! Desserts like this make summer so worthwhile! Everything is fresh about this cake. The light sponge, the beautifully addictive milk, the sweet mangoes and then the stabilized cream that holds the mangoes together.

For those who might be curious, I stabilize the cream since low fat cream is all that is easily available locally in India where I live. I’ve found a way to stabilize it the way it works for me. Of course it’s not as easy as whipped cream but for me it’s better that non dairy alternatives available locally that have labels of ingredients that scare me. Feel free to use a whipping cream with at least 35% fat if available.

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!

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Eggless Saffron Mango Tres Leches Cake

The mango season is incomplete without a mango tres leches and this egg free version is sooooo good!!
Course Dessert
Cuisine American, Mexican
Keyword agar agar, baking, cake, dessert, eggless, eggless cake, eggless layered cake, fruit, mangoes, saffron, simple, summer dessert, sweet, tropical, vegetarian
Prep Time 15 minutes
Cook Time 35 minutes
8 hours
Servings 6 people

Ingredients

Eggless saffron pistachio sponge

  • 140 g full fat yogurt/dahi
  • 70 g castor sugar
  • 1/4 tsp baking soda
  • 3/4 tsp baking powder
  • Pinch salt
  • Few strands saffron
  • 1 tbsp chopped pistachio
  • 60 g oil
  • 90 g all purpose flour/maida

Tres leches milk

  • 80 g milk
  • 75 g coconut milk
  • 60 g condensed milk
  • Generous pinch saffron

Stabilized cream

  • 250 g Amul Fresh cream/25% fat cream
  • 1.5 tbsp cornflour
  • 1 tsp agar agar {Increase by 1/4 tsp if the weather is very warm}
  • 2 tbsp castor sugar
  • 1 tbsp clarified butter/ghee
  • 100-125 g small diced mango {plus extra for garnish}

Instructions

Eggless saffron pistachio sponge

  • Preheat the oven to 180C. Line a 6″ baking tin with parchment. In a large bowl, whisk the yogurt and castor sugar until smooth.
  • Whisk in baking soda, baking powder, salt, saffron strands and pistachios and leave to stand for 5 minutes until the mixture is bubbly.
  • Whisk in oil until well blended/emulsified.
  • Sift over the plain flour & fold in until smooth. Transfer to the baking tin, smooth out the top and edges.
  • Bake for 30 minutes / tester comes out clean. cool completely.

Tres leches milk

  • Whisk together in a glass jar or bottle and refrigerate overnight for the flavours to mature well.

Stabilized 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
  • Secure an acetate collar and place the sponge in a compact serving dish.
  • Poke the sponge with a skewer/fork right across making sure you poke straight to the bottom.
  • Pour over the tres leches milk a little at a time, waiting for it to absorb completely. Top the soaked cake with diced mangoes, then pour over the stabilized cream to cover the mangoes completely.
  • Place in the freezer for about 2 hours, then remove to the fridge and leave to set overnight.
  • Garnish with freshly diced mangoes, mint and rose petals.

Video

Eggless Mango Cream Dessert Boxes that are actually delicious ♥

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!

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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.
Course Dessert
Cuisine American, British
Keyword agar agar, baking, dessert, eggless, eggless baking, eggless cake, eggless layered cake, fruit, homemade, Indian dessert cake, mangoes, simple, summer dessert, sweet, tropical, vegetarian
Prep Time 30 minutes
Cook Time 30 minutes
1 hour 2 hours
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

​Eggless Mango Phalsa Tres Leches Cake … a bowl of deliciousness

​Eggless Mango Phalsa Tres Leches Cake … moist, flavourful and soooo good! With pretty little phalsas that showed up in the local market,  I quickly drew up plans for a tres leches. After all, what’s not to love about a milk soaked eggless sponge topped with the best seasonal mangoes and an odd tart berry that kicks in the punch!

If you love dairy as much as we do, then you are going to love my tropical take on the Mexican Tres Leches Cake. A simple, one bowl eggless sponge makes the base for this cake, a recipe I’ve developed over time and use often. Mangoes and phalsas, the quintessential Indian summer berry, make this super easy cake a real treat!

If phalsas are not in season, throw in any seasonal berries, perhaps cherries too. If all else fails, then just mangoes work well too. Enjoy!

Don’t forget to comment here or tag me on Instagram @passionateaboutbaking if you make this, or any other recipe from the blog. I’d love to see it!

Find more EGGLESS recipes or MANGO  recipes here ♥

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Eggless Mango Phalsa Tres Leches Cake

If you love dairy as much as we do, then you are going to love my tropical take on the Mexican Tres Leches Cake. A simple, one bowl sponge makes the base for this cake, a recipe I’ve developed over time and use often. Mangoes and phalsas, the quintessential Indian summer berry, make this super easy Eggless Mango Phalsa Tres Leches Cake a real treat!
Course Dessert
Cuisine Mexican
Keyword baking, cake, dessert, eggless cake, fruit, mangoes, phalsa, summer dessert, tropical
Prep Time 30 minutes
Cook Time 30 minutes
Soaking time 6 hours
Total Time 7 hours
Servings 8 people

Equipment

  • Oven
  • Electric hand beater
  • Trifle serving bowls
  • 2 X 5" baking dishes
  • Large bowls whisk
  • Skewer
  • Knife
  • spatula

Ingredients

Eggless sponge cake

  • Wet mix
  • 220 g buttermilk
  • 60 g cup oil
  • 130 g sugar
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar
  • 1/2 tsp baking soda
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 180 g all-purpose flour

Tres leches milk

  • 75 ml coconut milk
  • 35 ml milk
  • 35 ml condensed milk

Cream topping

  • 250 ml cream chilled
  • 2 tbsp icing sugar

Filling/Topping

  • 2 mangoes diced
  • 100 g phalsa berries or blueberries, strawberries, raspberries etc.
  • Fresh mint rose petals to garnish

Instructions

Eggless sponge cake

  • Preheat the oven to 180C. Lightly grease 2 X 5″ baking tins / 5″ Borosil flat bowls.
  • In a large bowl, whisk together the buttermilk, oil, sugar and vanilla extract well. Add the apple cider vinegar, baking powder, baking soda and salt and whisk again. Leave to stand for 5 minutes until bubbly.
  • Now sift over the plain flour and whisk in to mix.
  • Divide the batter between the prepared baking dishes, approximately 290g each.
  • Tap the dishes gently on the counter, then bake for 25-30 minutes until light golden brown and the tester comes out clean.Remove to rack, demold after 10-15 minutes, then cool completely.
  • Place in a trifle/serving dish bowl. Poke holes through the cake, then divide the milk mixture and pour over each cake.
  • Leave for a couple of hours or better overnight to soak the  milk. Scatter over the soaked cake with diced mango and berries. Top with the whipped cream, mangoes and berries. Garnish with fresh mint and rose petals.

Tres leches milk/three milk mixture

  • Whisk together to mix.

Cream topping

  • Whip the cream to medium soft peaks, then whip in the sugar.

Eggless Almond Mango Protein Cake with a whipped mango frosting

Eggless Almond Mango Protein Cake. It’s summer and summer screams mangoes. I’m having the time of my life working in the kitchen with mangoes. Made this eggless mango almond cake a while ago topped with a luscious mango cream and freshly diced mangoes.

May I say it was most delicious? It certainly was that and more. The cake is a satisfying mango almond sponge, dense and moist, high protein too. Once again a simple recipe = dry mix + wet mix.

I’m having quite a fun time experimenting with eggless versions of cakes, and an even better time sharing them. Seems to be breathing new life into the blog, Instagram and generally more motivation for everyday.

It’s tough enough to bake when the temperatures are soaring, and lethargy all but sets in. I wake up every morning with a long list of thing to accomplish, much like conquering Mount Everest. By 10am, the incessant heat hits you, and lays all good plans to rest.

On days like this it is mangoes that are a savior. Bright yellow, enticing, tempting, motivating and calling my name, they get me to really start playing with pots and pans. This Eggless Almond Mango Protein Cake is the result of one such day, and a happy result that.

I’ve used a ton of mangoes this year and the last year as well, so I have a whole load of recipes to share. I’ll get there one at a time. For now, please do make this tropical delight which I have made a few times.

It’s simple, it’s vibrant and it looks really pretty. The frosting took all of 5 minutes and it’s just the colours that bring it alive! I’ve added a video of one without the protein powder too just in case you’d rather try that!

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Eggless Almond Mango Protein Cake with a whipped mango frosting

Eggless Almond Mango Protein Cake. A most delicious & satisfying tropical mango almond sponge, dense and moist, high protein too. The topping makes it even more delicious, festive too. Once again a simple recipe = dry mix + wet mix.
Keyword baking, dessert, eggless, fruit, homemade, sweet
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 6 people

Ingredients

Wet Mix

  • 3/4 cup store bought yogurt
  • 3/4 cup raw sugar/boora or powdered sugar
  • 1/4 cup clarified butter {ghee} melted, cool
  • 1/4 cup milk {– 1 tbsp} room temperature

Dry Mix

  • 1 cup plain flour/maida
  • 1/2 cup almond meal 45g
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • Pinch salt
  • 1 tsp vanilla extract
  • 1/3 cup mango protein powder

Whipped Mango Frosting

  • 1 cup mascarpone cream, chilled
  • 1/4 cup icing sugar
  • 2 tbsp mango protein powder

Instructions

Mango Almond Protein Cake

  • Preheat the oven to 180C. Line a round 8" baking tin with a 3" ring insert with parchment paper. Grease and flour the insert.
  • Whisk together the dry ingredients in a bowl to mix well. Alternatively, sift if you like. Reserve.
  • In another large bowl, whisk together the yogurt and sugar. Leave to stand for about 15-20 minutes. Whisk in melted, cool ghee, milk and vanilla extract.
  • Gently stir in the dry mix in 4-5 lots, mixing well each time.
  • Transfer to the lined 8" baking tin with a 3" ring insert.
  • Bake for 45-50 minutes, until tester comes out clean. Cool in tin for 5 minutes, then gently turn out onto rack, and cool completely

Whipped Mango Frosting

  • Gently whisk all ingredients until smooth, yet firm. Don’t over whisk as we don’t want to break down the thickness. Taste and adjust sweetness.
  • Top the cooled cake with this, and scatter over diced fresh mangoes, fresh mint & rose petals.
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