Tag: summer desserts

10 Delicious Eggless Mango Desserts to make now

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 bake eggless 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!

There’s something for everyone, and I really enjoy making these eggless desserts time and again. I often use different elements from different recipes to create a completely new dessert and that keeps me inspired through the season. The collage below tells you pretty much how much and more you can do with elements from different recipes!

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!

Mango Desserts
Eggless Desserts
No Bake Desserts
Quite The Perfect Recipe For No-Bake Mango Cheesecake … Deliciously Easy
 A recipe that uses just 4 ingredients for the cheesecake filling, this is the quickest, eggless, no bake mango cheesecake. It's also the simplest one!
Check out this recipe
No bake Mango Mascarpone Tart
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!
Check out this recipe
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
Check out this recipe
Eggless Coconut Lime Mango Cake
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!
Check out this recipe
Photo credit: https://www.instagram.com/passionateaboutbaking
Eggless Saffron Mango Tres Leches Cake
The mango season is incomplete without a mango tres leches and this egg free version is sooooo good!!
Check out this recipe
Eggless Nobake Mango Cheesecake with mango jelly
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.
Check out this recipe
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.
Check out this recipe
Eggless Baked Mango Swirl Cheesecake
Simple, smooth, indulgent, no cream cheese yet ever so satisfying! Makes one 6" cheesecake
Check out this recipe
Eggless Mango Custard Pudding
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.
Check out this 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 eggless Mango Dream Cake is deeply delicious and so satisfying!
Makes one tin cake {5.5x3inch}
Check out this recipe

Eggless Tropical Mango Trifle Pudding… dreamy desserts for summer!

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!

Mango Desserts
Eggless Desserts
Summer Desserts

Print

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! A complete mango overload with all my favourite flavours in this very satisfying dessert bowl!
Course Dessert
Cuisine American, British
Keyword baking, cake, cream, dessert, eggfree, eggless, eggless baking, eggless cake, fruit, homemade, mangoes, no eggs, one bowl, semolina cake, simple, summer dessert, tropical, vegetarian, vegetarian dessert
Prep Time 30 minutes
Cook Time 1 hour
Chill 4 hours
Total Time 5 hours 30 minutes
Servings 6 people

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.

Video

Pretty Raspberry Cheesecake Cups … you need this delicious summer dessert

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.

I remember back in the days when we visited HKG often, I always carried back boxes of fresh raspberries and blackberries. At the time, they were just for snacking and quick desserts and parfaits, also for food styling! I was still baking with eggs, mostly quick cookies, brownies and layered cakes, often crumbles. With no Instagram at the time, it was just my blog, Twitter and Pinterest. Cut to now, I’ve gone completely eggfree while baking and you’ll find me mostly on Instagram!

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!

10 summer desserts you will ♥
Berry Desserts
More Raspberry Desserts

Print

Raspberry Cheesecake Cups

An eggless no bake berry berry delicious dessert that makes summer so fun, so worthwhile!
Makes 2x 300ml dessert cups
Course Dessert
Cuisine American, British
Keyword agar agar, cheesecake, cream, dessert, eggfree, eggless, fruit, no bake, no gelatine, raspberries, simple, stovetop, summer dessert, sweet, vegetarian
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings 2 people

Equipment

  • 1 saucepan
  • 1 Stove
  • 2 spatula
  • 1 weighing scale
  • 2 Bowl
  • 1 Electric beater
  • 1 Piping bag
  • 1 Piping nozzle
  • 2 300ml Dessert Glasses

Ingredients

Biscuit base

  • 50 g Bourbon biscuit crumbs

Raspberry cream

  • 100 g whipping cream 30% Amul, cold
  • 200 g cream cheese cold
  • 3 tbsp icing sugar
  • Few drops almond extract optional
  • 3 tsp dried raspberry powder { from @urbanplatter.in }

Raspberry compote

  • 60 g frozen raspberries { from @delishh.india}
  • 30 g sugar
  • Juice of 1/2 lime
  • 1 tsp cornflour
  • 1/4 tsp agar agar { from @urbanplatter.in }

50g Bourbon biscuit crumbs for middle biscuit layer

Instructions

Raspberry cream

  • In a small bowl, beat the cream cheese, almond extract and icing sugar until smooth. Reserve.
  • In a larger bowl, beat the whipping cream until firm, then whip in the cream cheese and raspberry powder.

Raspberry compote

  • Stir all the ingredients together and leave in the pan to macerate for 10-15 minutes.
  • Simmer over very low heat, mashing gently until the raspberries break down and thicken slightly, 4-5 minutes. Stir well and cool completely.

Assemble

  • Line the base of each dessert glass with 25g biscuit crumbs each.
  • Pipe over a layer of raspberry cream and spoon over a layer of raspberry compote.
  • Add a layer of biscuit crumbs, then another layer of raspberry cream.
  • Finish with a dusting of dried raspberry powder, a garnish of berries, sprig of mint, edible flowers etc
  • Note: The dessert can be served immediately or can be made and refrigerated ahead of time. Dust the top just before serving.

Video

Notes

Note: The dessert can be served immediately or can be made and refrigerated ahead of time. Dust the top just before serving.

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!

Print

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!

Print

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

MANGOES – 10 delightful eggless dessert recipes before the season disappears!

INSPIRED EGGLESS MANGO DESSERTS that have flavoured this season at home. Bake, no bake I have you covered! They are all egglee/eggfree with no gelatine used.

You can see I have really made the most of the season, explored my creativity and really enjoyed this Indian summer. Here are a few of my favourites that I have shared to my feed on Instagram, with all the recipes shared to my recipe feed on PAB Recipes. Don’t forget to tag me if you try any of these!

Eggless Mango Semolina Coconut Trifle … Complete mango overload with all my favourite flavours in this very satisfying dessert! A semolina/suji and coconut one bowl eggless cake forms the base. The granular texture of semolina with beautiful undertones of coconut reminded me of my childhood in Bangalore where coconut barfi was always a treat. I topped the cake with loads of dassehri aam/mango, then thickened cream, a silky sauce made with langda aam/mango, then more diced mangoes. Finished it off with a piping of stabilized low fat cream. All it needs is a couple of hours to chill so the cake gets moist. Else, if you are impatient like us, it tastes good right away too!

Eggless Mango Mascarpone Cheesecake (No Bake) – Rich, creamy and delicious. A simple, quick no bake recipe that makes the mango shine. The filling is light, mousse like and very indulgent! Topped it with the last few strawberries of the season, mango of course, piped mascarpone, basil flowers, mint. Garnish inspired by @zoebakes Mango Curd Tar.  

Eggless Mango Vanilla Bean Cavity Cake… Stretching the mango season as much as I can! I’m really enjoying different versions of the eggless cavity cake, and here’s another one that turned out really well. One of my favourite pairings with mango is vanilla bean and I think the two compliment each other beautifully.

Eggless Mango Rasmalai Trifle… A delightful eggless dessert that brings two favourites together. You guessed it – mangoes and rasmalai! A simple pistachio topped sponge soaked in the most delicious rasmalai or saffron milk, covered with thickened cream and mangoes. The trifle is reminiscent of the quintessential Indian rasmalai dessert and pairs beautifully with mangoes. I baked the sponges in stem glasses. If you want to as well, do make sure the glasses are oven safe.

Eggless Mango Saffron Shrikhand Cavity Cake… yes you heard right! This isn’t just a simple layered cake. This delicious eggless cake has a cavity filled and then topped with the most indulgent and luxurious saffron shrikhand. That just means more deliciousness in every bite!

Eggless Shrikhand Mango Jelly Pastry Tart {no gelatine}. This dessert pastry is a saffron shrikhand paired with a fresh mango jelly nestled in a crisp delicious eggless pastry shell.

Nobake Ombre Mango Pudding Cheesecake. If you’re torn between eating a pudding or a cheesecake, look no further. This turned out just too light and delicious! What began with a mango pudding ended up as quite a delightful ombre cheesecake. The biscuit base had deep, earthy undertones thanks to jaggery and ghee. Perfect pairing with the topping!

Saffron Mawa Pistachio Crumble Indian Bread Pudding… For those who like Shahi Tukda or the quintessential Indian bread pudding. Reduced saffron milk, a mawa/ khoya pistachio crumble, milk bread shallow fried in ghee, then finally unsweetened cream. Bliss! It’s quick, it screams comfort, it’s over the top indulgent and most delicious!

Eggless Mango Phalsa Tres Leches Cake… Moist, flavourful and soooo good! After all, what’s not to love about a milk soaked sponge topped with the best seasonal mangoes and an odd tart berry that tastes delightful! 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.

Eggless Mango Shrikhand Misu… Not a tongue twister but just a delicious mango and shrikhand trifle inspired by tiramisu! A flavourful eggless saffron pistachio sponge layered with shrikhand, mangoes and pistachios, moistened with a delicious saffron syrup. The sponge is a simple, one bowl recipe as always. Make it you must! The recipe uses easily available ingredients and is almost guilt free 

Please wait...

Subscribe to my newsletter

Want to be notified when the article is published? Do enter your email address and name below to be the first to know.
SIGN UP FOR NEWSLETTER NOW
Exit mobile version