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Mango Kulfi

Published: Modified By Leave a Comment

A quick and easy no-cook Mango Kulfi recipe to satisfy all your mango and ice cream cravings. Perfectly creamy and delicious!!

8 Mango Kulfis on a ice filled tray topped with pistachios and dry rose petals

Mangoes and ice creams are what Summer is made of. Combine the two and enjoy the best of both worlds, Mango Kulfi!!

I've been making kulfi on repeat this summer and always have it stocked in the refrigerator. It's a breeze to make and kids love eating one as an afternoon dessert or snack.

If you love mangoes, here are the other two favorites of ours - Mango Cake and Aam Panna (raw mango drink).

This Kulfi is

  • super quick and easy to make
  • requires no cooking
  • can be made with fresh or canned mangoes
  • creamy, rich, and absolutely delicious.
  • satisfies all your mango and ice cream cravings.

For those who are new to Kulfi, it is an Indian version of ice cream made mainly with milk, sugar, cardamom powder and nuts. It requires no eggs or ice cream machine.

Traditionally Kulfi is made by slow-cooking (i.e. boil and simmer) the milk to reduce (to half) thus thicken it. Check out my Pista Kulfi to make it this way.

Today's recipe is a modern take on making kulfi. Unlike the traditional method, this one requires no cooking and is made with condensed milk, heavy cream, milk, and mango puree.

Ingredients

Top view of ingredients laid out
  • Mango Puree - Fresh or canned mango pulp of Alphonso, Kesar or Ataulfo mangoes.
  • Dairy - Heavy whipping cream, milk, or evaporated milk.
  • Sweetener - Condensed milk (recommended) or sugar
  • Nuts - Almonds and pistachios, coarsely ground.
  • Flavor - Cardamom powder
  • Salt - a pinch of salt can make a difference and help bring out flavors.

Step by Step Instructions

Here are the detailed instructions on how to make mango kulfi. Just blend all ingredients, mix the nuts, pour into the mold, and freeze. Let's see how to make it.

Steps showing blending of all ingredients for kulfi

1 & 2 - Using a blender, blend all ingredients (milk, cream, condensed milk, mango puree, cardamom powder, salt) except nuts until smooth and creamy.

3 & 4 - Add the coarsely crushed nuts and mix until well combined. Your no-cook kulfi mix is ready! Makes a total of 4 cups.

Kulfi mix poured into molds, covered and ready to be frozen

5 & 6 - Pour the kulfi mix into molds of choice. I used this Popsicle Mould. Alternately you can also small paper cups (5oz). Poured approximately 2 cups in molds (8 kulfis) and 2 cups mix in 4 paper cups. 

7 & 8 - Cover with aluminum foil and add the wooden sticks or the ones that come with your popsicle mold. Refrigerate for 6-8 hours or until frozen.

For serving, just hold the molds under running water for 10 seconds and the kulfi should slide out easily.

Rich and creamy No-Cook Mango Kulfi Icecream is ready!! Enjoy immediately!

Top view of 8 Kulfi ice creams on an ice filled tray.

Tips Tricks and Hacks

  • Adjust sweetness based on mangoes. Fresh mangoes may need about 1 full can of condensed milk while canned mangoes will need only half.
  • Highly recommend using condensed milk, it adds to the creaminess and flavor.
  • To make Fresh Mango puree - Scoop out the pulp, discard the seed and skin. Puree the pulp, pass it through a sieve and use this smooth puree for this recipe.
  • Texture - For best texture, don't blend the nuts. Add them later and mix them.
  • For an even creamier kulfi, add evaporated milk instead of regular milk.
  • Molds hack - replace Popsicle or kulfi molds with paper cups. They are excellent for freezing icecream and kulfis and even make it easier for the kulfi to slide out.

FAQ's

Which variety of mango works best for Kulfi?

Use a ripe, pulpy, and juicy variety of mangoes like Alphonso or Kesar. Another substitute is Ataulfo mangoes, Mexican variety. Avoid fibrous kind.

Can I make Kulfi using canned mango pulp?

Yes, use Alphonso or Kesar mango pulp that is easily available in most Indian grocery stores. These Indian mango varieties are great in color and taste that work best for desserts!!

How to store kulfi

Store in molds or paper cups covered with foil in the freezer. Just use it as needed and keep the unused covered back in the freezer.

Kulfi from paper cup inverted on plate garnished with dry rose petals and pistachios

More Summer desserts

Sliced kulfi pieces of plate with spoon on side

Hope you enjoy this no-cook Mango Kulfi!! If you give this recipe a try, please rate by clicking stars ⭐️ in the recipe card. Thank you ❤️ ! You can also follow me on Facebook | Instagram to see what’s cooking in my kitchen!!

8 Mango Kulfis on a ice filled tray topped with pistachios and dry rose petals
Print Recipe
0 from 0 votes

Mango Kulfi

A quick and easy no-cook Mango Kulfi recipe to satisfy all your mango and ice cream cravings. Perfectly creamy and delicious!!
Prep Time5 mins
Freezing Time8 hrs
Total Time8 hrs 5 mins
Course: Dessert
Cuisine: Indian
Diet: Vegetarian
Servings: 16
Author: Shweta Arora

Ingredients

  • 1 cup mango puree used store-bought sweetened mango puree, Fresh can be used too.
  • 1 cup heavy cream
  • 1 cup whole milk or evaporated milk
  • 7 oz condensed milk half can, adjust to taste
  • 1/4 tsp salt
  • 1/4 tsp cardamom powder
  • 10 almonds and pistachios each coarsely powdered

Instructions

  • Using a blender, blend all ingredients (milk, cream, condensed milk, mango puree, cardamom powder, salt) except nuts until smooth and creamy.
  • Add the coarsely crushed nuts and mix until well combined. Your no-cook kulfi mix is ready! Makes a total of 4 cups.
  • Pour the kulfi mix into molds of choice. I used this Popsicle Mould. Alternately you can also small paper cups (5oz).
    Poured approximately 2 cups kulfi mix in 8 popsicle molds (8 kulfis) and 2 cups mix in 4 paper cups. 
  • Cover with aluminum foil and add the wooden sticks or the ones that come with your popsicle mold. Refrigerate for 6-8 hours or until frozen.
  • For serving, just hold the molds under running water for 10 seconds and the kulfi should slide out easily.
  • Rich and creamy No-Cook Mango Kulfi is ready!! Enjoy immediately!

Notes

  • Use Fresh or canned mango puree to make these kulfis.
  • With fresh mango puree, use about 1 can of condensed milk. Adjust based on the sweetness of mango. 
  • For sweetened canned mango puree use half can of condensed milk. Use Alphonso or Kesar mango pulp that is easily available in most Indian grocery stores.
  • To make Fresh Mango puree - Use a ripe, pulpy, and juicy variety of mangoes like Alphonso or Kesar. Another substitute is Ataulfo mangoes, Mexican variety. Avoid fibrous kind. Scoop out the pulp, discard the seed and skin. Puree the pulp, pass it through a sieve and use this smooth puree for this recipe.
  • For best texture, don't blend the nuts. Add them later and mix them.
  • For an even creamier kulfi, add evaporated milk instead of whole milk.
  • Molds hack - Use paper cups in place of Popsicle or kulfi molds. They are excellent for freezing and even make it easier for the kulfi to slide out.

Veg Hakka Noodles

Published: Modified By 3 Comments

Make your favorite Street Style Veg Hakka Noodles at home in less than 30mins!! These popular and meal prep friendly Indo-Chinese noodles make a great weeknight meal! Serve on their own or pair with your favorite side.

Bowl full of veg hakka noodles with green chillies soaked in vingear in background

The cuisine I miss the most in the United States is Indo-Chinese. To this day, my trip to India is incomplete without eating my favorite Chinese takeout, Hakka noodles.

In India, Chinese recipes with Indian twist are known as Indo-Chinese recipes. These are quite different in taste to authentic Chinese recipes and are available from street-side vendors to famous restaurants.

The mildly spiced, Veg Hakka Noodles from the Indo-Chinese cuisine are pretty popular and my go-to for those quick dinners. My kids love them!

I pair these with Gobi Manchurian or my Veg Manchurian or just on their own depending on our mood.

Top view of plate full of Indo chinese noodles with fork, bowl full of noodles and small bowl of vinegar and green chillies

These Noodles are

  • Quick and easy to make.
  • Meal prep friendly
  • Loaded with veggies
  • Mildly spiced yet extremely flavorful.
  • Loved by kids as well as adults.
  • Can be made vegan or gluten-free.
  • Last but not least, will remind you of the noodles you ate in India.

Vegetable Hakka noodles are a simple stir fry of noodles, veggies, and aromatics seasoned with basic Indo-Chinese (Asian) sauces and seasonings like soy sauce, chilli sauce, vinegar, salt, and pepper.

The other popular varieties are chicken Hakka noodles and egg Hakka noodles.

These noodles are very versatile and can be served these on their own or with your choice of Indo-Chinese gravy or appetizer. Club it with some fried rice for that complete meal.

Ingredients you will need

Top view of the ingredients for Veg hakka noodles
  • Noodles - Chings Hakka Noodles (preferred) available in the Asian/Indian market Or the Asian vegetable noodles or spaghetti as the last option.
  • Veggies - Thinly sliced carrots, colorful bell peppers, red onions, cabbage, green onions.
  • Sauces and seasonings - Soy sauce, white vinegar, chill sauce (green chilli sauce (preferred) or red chilli sauce, or sriracha). Sugar, Salt, pepper powder.
  • Aromatics - ginger, garlic, and green chilies (optional).
  • Oil - Canola and sesame (optional)

Step by Step Instructions

Here is how you can make the best Hakka noodles that will remind you of the street style Indo-Chinese noodles available in India.

Prep work

Making these veg Hakka noodles involves cooking on high heat so it is important to prep everything before we start cooking. 

Cut all the veggies thin and almost equal in size and keep aside. To Meal prep - chop all veggies (except onion) over the weekend and keep in an airtight container in the fridge.

Mix all the sauces (soy sauce, vinegar, chilli sauce, sugar) and keep them aside.

Cook the Noodles 

Step wise pic of boiling, straining noodles and coating with oil

1 - Cook the noodles in a pot of boiling, sufficiently salted water as per package instructions.

Depending on the type of noodles used, cooking time will vary.  Chings Hakka noodles will take less time compared to spaghetti pasta noodles.

2 - Once noodles are cooked drain the water completely and run them through cold water to stop cooking.

3 & 4 - Toss with 1 tbsp oil (or as needed) so they are evenly coated (to prevent them from sticking).  Keep aside. 

You can cook these noodles over the weekend as part of meal prep and store in an airtight container in the refrigerator.

To Make Vegetable Hakka Noodles recipe

Step wise pic for making hakka noodles recipe, adding aromatics and veggies

5 - In a wok (preferably) or large skillet heat oil on medium-high and once hot add oil and sesame oil (optional) along with ginger garlic and green chili (optional). Saute for a few seconds until fragrant. 

6 - Add sliced spring onions and red onions, saute until they start to turn translucent.  We don’t need to brown these. 

7 - Stir in the bell pepper (red, yellow, green) along with carrots. Saute for a minute on high. Do not overcook.

8 - Add the cabbage and mix well. The veggies should be half cooked yet crunchy. 

Step wise pic for making hakka noodles, adding veggies, sauces and garnished with green onions.

9 - Season with some salt and pepper and make space in the center and add the sauce mixture (soy sauce, chilli vinegar, green chilli sauce, salt, pepper, and sugar (optional but recommended to balance the flavors)).

10 - Mix and cook the veggies in the sauce for a few seconds.

11 - Add the noodles and toss using tongs until everything is well incorporated.

12 - Switch off the heat and garnish with some green onions.

Our delicious, flavorful Veg Hakka Noodles are ready! Serve warm with your favorite Indo-Chinese side or gravy dish. 

Top view of Hakka noodles on plate, bowl of gobi manchurian and bowl of vinegar with green chillies

Tips to make the perfect noodles

  • Prep everything to a T before you start cooking. To get that street style flavor cooking at high heat is important. All steps happen fairly quickly so the key is to be ready. 
  • Cook the noodles al dente and in sufficient amount of salted water for the right texture. Rub them with oil once drained to prevent them from clumping.
  • Don’t skimp on oil. If you like your noodles with each strand is separate and not mushy or clumpy then add sufficient oil while cooking as well when oiling them after boiling.
  • Use a large wok preferably or a large pan. You don’t want the veggies or the noodles to be overcrowded in the pan. That will result in steamed consistency vs stir-fried and taste will alter. 
  • Cut veggies thin and equal in size so they cook around the same time. Add veggies that have the same cooking together and depending on their cooking time. 
  • Use colorful veggies as they add to the overall appeal of this dish. 
  • Do not overcook the veggies. Slight crunch tastes nice with these noodles. 

FAQ's

Which noodles are best for making Hakka noodles?

I find Chings Hakka Noodles work best for making Hakka Noodles. They have more flavor compared to other varieties.

Can I make Hakka noodles in Instant Pot?

Yes, but the texture will be different since the noodles will be steamed vs stir-fried. Still delicious though!!

How to store leftover noodles?

Leftover noodles taste more delicious the next day as the flavors marry. Store in an airtight container in the refrigerator for a couple of days. Heat and serve.

More Indo-Chinese Recipes

Vegetable hakka noodles on plate with fork on side and bowl of vinegar and chillies next to plate.

Hope you enjoy these Vegetable Hakka Noodles!! If you give this recipe a try, please rate by clicking stars ⭐️ in the recipe card. Thank you ❤️ ! You can also follow me on Facebook | Instagram to see what’s cooking in my kitchen!!

Bowl full of veg hakka noodles with green chillies soaked in vingear in background
Print Recipe
0 from 0 votes

Veg Hakka Noodles

Make your favorite Street Style Veg Hakka Noodles at home in less than 30mins!! These popular and meal prep friendly Indo-Chinese noodles make a great weeknight meal! Serve on their own or pair with your favorite side.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: Indo-Chinese
Servings: 4
Author: Shweta Arora

Ingredients

  • 3 tbsp cooking oil 2 for cooking and 1 for coating noodles
  • 1 tsp sesame oil optional
  • 300 gms Chings Hakka noodles or vegetable Asian noodles or 3/4lb spaghetti
  • 1 bell pepper finely sliced, using 1/4 red, 1/4 yellow, 1/2 green
  • 1 medium carrot shredded or finely sliced
  • 1 cup cabbage finely sliced
  • 1 small red onion finely sliced
  • 10-12 spring onions cut lengthwise
  • 1/2 cup spring onion greens chopped
  • 1 tbsp ginger minced
  • 1 tbsp garlic minced
  • 1 green chilli minced, optional
  • 1-2 tbsp soy sauce using dark soy sauce
  • 1-2 tbsp chilli vinegar or white vinegar or rice vinegar
  • 1-2 tbsp green chilli sauce or red chilli sauce or sriracha
  • 3/4 tsp salt or adjust to taste
  • 1/4 tsp black pepper powder or to taste
  • 1 tsp sugar optional but recommended

Instructions

Prep Work

  • Making these noodles involves cooking on high heat so it is important to prep everything before we start cooking.
  • Cut all the veggies thin and almost equal in size and keep aside.
  • Mix all the sauces (soy sauce, vinegar, chilli sauce, salt, pepper, and sugar) and keep them aside.

Cook the Noodles

  • Cook the noodles in a pot of boiling, sufficiently salted water as per package instructions.
  • Depending on the type of noodles used, cooking time will vary. Chings Hakka noodles will take less time compared to spaghetti pasta noodles.
  • Once noodles are cooked drain the water completely and run them through cold water to stop cooking.
  • Toss with 1 tbsp oil (or as needed) so they are evenly coated (to prevent them from sticking). Keep aside.

To Make the Noodles

  • In a wok (preferably) or large skillet heat oil on medium-high and once hot add oil and sesame oil (optional) along with ginger garlic and green chili (optional). Saute for a few seconds until fragrant.
  • Add sliced spring onions and red onions, saute until they start to turn translucent. We don’t need to brown these.
  • Stir in the bell pepper (red, yellow, green) along with carrots. Saute for a minute on high. Do not overcook.
  • Add the cabbage and mix well. The veggies should be half cooked yet crunchy.
  • Season with some salt and pepper. Push veggies to the side and make space in the center. Add the sauce mixture (soy sauce, chilli vinegar, green chilli sauce, salt, pepper, and sugar (optional but recommended to balance the flavors)).
  • Mix and cook the veggies in the sauce for a few seconds.
  • Add the noodles and toss using tongs until everything is well incorporated.
  • Switch off the heat and garnish with some green onions.
  • Delicious and flavorful Veg Hakka Noodles are ready! Serve warm with your favorite Indo-Chinese side or gravy dish.

Notes

TIPS TO MAKE THE PERFECT NOODLES
  • Prep everything to a T before you start cooking. To get that street style flavor cooking at high heat is important. All steps happen fairly quickly so the key is to be ready. 
  • Cook the noodles al dente and in sufficient amount of salted water for the right texture. Rub them with oil once drained to prevent them from clumping.
  • Don’t skimp on oil. If you like your noodles with each strand is separate and not mushy or clumpy then add sufficient oil while cooking as well when oiling them after boiling.
  • Use a large wok preferably or a large pan. You don’t want the veggies or the noodles to be overcrowded in the pan. That will result in steamed consistency vs stir-fried and taste will alter. 
  • Cut veggies thin and equal in size so they cook around the same time. Add veggies that have the same cooking together and depending on their cooking time. 
  • Use colorful veggies as they add to the overall appeal of this dish. 
  • Do not overcook the veggies. Slight crunch tastes nice with these noodles. 
MEAL PREP OPTIONS: 
  • Chop all veggies (except onion) and boil noodles over the weekend and keep in an airtight container in the refrigerator.
  • Mix all the sauces in a 4oz container and keep it refrigerated. 
  • Mince the ginger garlic and refrigerate or freeze. 

Strawberry Yogurt Popsicles

Published: Modified By 3 Comments

These frozen strawberry and yogurt popsicles are the perfect way to cool down this summer. Made with fresh strawberries, they are a great healthy snack that the whole family can enjoy. Vegetarian and gluten-free!

Two strawberry yogurt popsicles and a grey plate

With summer at its peak, all you want to eat and drink is something chilled and cold. Ice-creams and popsicles make the perfect snacks or dessert to beat this heat.

Strawberry Yogurt Popsicles are the perfect summer treats. They are are all natural and delicious treats not just for kids but for adults too. They are quick and easy to make with just a handful of ingredients.

These popsicles come out nice and creamy. Make some fancy layering and they are treat to the eyes as well as to the taste buds. Honestly I can eat them for breakfast too!

Be sure to check out my Cold Brewed Iced Coffee and Chocolate Covered Strawberries for more easy and delicious summer treats!

Three popsicles next to fresh strawberries

Ingredients

  • Strawberries: Use fresh strawberries for the best flavor. I used fresh, but you can use frozen too. You can also use different fruits if you like. Peaches and all kinds of berries create delicious treats!
  • Sugar: I like to add a bit of sugar to the strawberries to bring out their sweetness and depending on how sweet or sour your yogurt is you can skip or add the sugar. You can also swap the sugar for honey.
  • Yogurt: I used full fat plain yogurt, vanilla flavor can be used, in which case skip the extract. Greek or low fat yogurt will also work.
  • Milk: I added a little milk for a thinner consistency, but this is optional.
  • Salt: A little salt helps to bring out the natural sweetness of the strawberries.
  • Cardamom or Vanilla Extract: For added flavor and optional.
Frozen popsicles in a mold

Step by Step Instructions

1 & 2 - For making strawberry puree, add the chopped strawberries to a bowl and to it add the the sugar and mix. Allow it to sit for 15-20 mins then puree until smooth.

3 & 4 - In a separate bowl, whisk together all the ingredients for the yogurt mix.

Preparing the strawberries for the popsicles

5 & 6 - Add the yogurt and strawberry in increments to each mold.

7 - Take a knife or the back of a spoon and insert into the mold, make swirls or up-down motion to give some pattern to the mixture.

8 - Once you have filled all the molds, cover and insert the stick.

These homemade popsicles will need about 6 to 8 hours to freeze solidly. I like to make a batch in the evening and freeze them overnight so that they are easy to enjoy the next day.

Placing the mixes into the molds

That's it, these gorgeous looking and healthy Strawberry Yogurt Popsicles are ready. Serve them as dessert, treat or snack. Enjoy!!

Top down shot of popsicles in a mold

How to remove the popsicles from the molds

Depending on the type of mold you are using, they made need a little coaxing to remove. Run the popsicles under warm water for a few seconds and they will easily release.

Strawberry yogurt popsicles laying on ice cubes

Recipe Notes and Tips

  • Design Variations: You can follow the method listed above or simply mix the strawberry and yogurt puree together and fill the molds. You can do more strawberry and less yogurt and make patterns. Or you can make alternate layers of yogurt and strawberry mixture without the swirls. All these ways look and taste great. 
  • Depending on the sweetness of the strawberries and yogurt you can adjust the amount of sugar or keep it all natural and skip the sugar. 
  • I've used full fat yogurt but greek yogurt, low-fat yogurt will work too. 
  • I have used milk to adjust the yogurt consistency but that can be skipped  or replaced with water. 
  • Don't fill the molds all the way to the top as they will expand as they freeze.
  • You can make these Popsicles using any fruit of choice. 
  • I've used popsicle mold but you can also use paper cups and cover them with aluminium foil.

Frequently Asked Questions

How long do they keep?

When kept in the freezer, these yogurt popsicles will keep well for up to 2 months. The recipe is easily doubled so I often make a double batch to see us through the hot summer days.

What's the best yogurt to use?

Since I was making this treat with the lil one in mind I've used full fat yogurt. You can of course use a low fat yogurt as well, you won't notice the difference! Greek yogurt adds a wonderful flavor, when I use that I like to stir a bit of honey in to sweeten it a little.

Can you make these popsicles vegan?

To make them vegan, simply swap the yogurt for your favorite dairy-free variety. If you are using a sweetener, you can use sugar or maple syrup.

These yogurt popsicles are vegetarian and naturally gluten-free.

More Easy Popsicle Recipes

Three strawberry and yogurt popsicles on a grey plate

Hope you enjoy these creamy Strawberry Yogurt Popsicles!! If you give this recipe a try, please rate by clicking stars ⭐️ in the recipe card. Thank you ❤️ ! You can also follow me on Facebook | Instagram to see what’s cooking in my kitchen!!

Three strawberry and yogurt popsicles on a grey plate
Print Recipe
0 from 0 votes

Strawberry Yogurt Popsicles

Prep Time15 mins
Freezing time6 hrs
Total Time15 mins
Course: Dessert, Snack
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 7 to 8 servings
Author: Shweta Arora

Equipment

Ingredients

For Strawberry Puree:

  • 9-10 medium sized strawberries washed cored and quartered (using fresh but frozen can be used too)
  • 1 teaspoon sugar or honey
  • pinch of salt

For Yogurt Mixture:

  • 1 cup yogurt used plain, vanilla flavor can be used in which case skip the extract
  • 1/2 cup milk optional
  • 1 tablespoon sugar or honey (to taste)
  • pinch of salt
  • pinch of cardamom or drop of vanilla extract optional

Instructions

For Strawberry Puree

  • Add the chopped strawberries to a bowl and to it add the the sugar and mix. Allow it to sit for 15-20 mins. Transfer to a blender and puree until smooth. Remove it into the bowl. Keep aside.

For Yogurt Mixture

  • Whisk together all the ingredients like yogurt, sugar, salt and milk until smooth. Keep aside.

For Making Strawberry Popsicles

  • Take the Popsicle molds and add the Yogurt Puree around 2 tbsp followed by 2 tbsp of strawberry and around 1 tbsp of yogurt (or as much required to fill the mold) again.
  • Take a knife or the back of a spoon and insert into the mold make swirls or up-down motion to give some pattern to the mixture. Once you have filled all the molds, cover and insert the stick.
  • Freeze for around 6-8 hours and Popsicles will be ready .

Notes

  • Design Variations: You can follow the method listed above or simply mix the strawberry and yogurt puree together and fill the molds. You can do more strawberry and less yogurt and make patterns. Or you can make alternate layers of yogurt and strawberry mixture without the swirls. All these ways look and taste great. 
  • Depending on the sweetness of the strawberries and yogurt you can adjust the amount of sugar or keep it all natural and skip the sugar. 
  • I've used full fat yogurt but greek yogurt, low-fat yogurt will work too. 
  • I have used milk to adjust the yogurt consistency but that can be skipped  or replaced with water. 
  • Don't fill the molds all the way to the top as they will expand as they freeze.
  • You can make these Popsicles using any fruit of choice. 

Eggless Mango Cake

Published: Modified By 2 Comments

Eggless, butter-free, moist and spongy mango cake layered with whipped cream and topped with pistachios and rose petals. Best summer dessert ever!!

Top view of Mango Cake on cake stand topped with whipped cream frosting, pistachios and rose petals.

This delicious Mango cake with whipped cream has been our favorite this summer!! Breakfast, snack or dessert, just bring it on!! We four can finish it in a day, its that good!!

This cake is

  • egg-free
  • butter-free
  • has no condensed milk
  • bursting with mango flavor
  • can be made with fresh or canned mango puree
  • frosted and layered with light and airy homemade whipped cream
  • garnished with rose petals and pistachios
  • last but not least super moist, soft and melt in mouth delicious!!

It has two components the mango sponge cake itself and the whipped cream frosting which works as both - filling and frosting.

You could just make just the cake and skip the frosting and its still delicious!! But the cake and frosting combination is just superb. Reminds me to the mango cake or pastry you get in India.

Ingredients you will need

Top view of all the ingredients for mango cake with whipped cream frosting
  • Cake - All purpose flour, baking powder, baking soda, salt, cardamom powder, sugar, vanilla extract, mango puree, yogurt, oil
  • Frosting - Heavy whipping cream, powdered sugar and vanilla extract
  • Garnish - pistachios and dry rose petals.

This cake is easy to make and even simpler to decorate. You don't need to be an expert in baking or frosting to make it. Even a beginner can make it look professional.

Best part is you can make this cake with fresh mango puree during summers or the canned ones year long. Lets see how!!

Step by Step Instructions

Its really easy to make this mango cake recipe. You can make it in one go or split it by making the cake a day or night in advance and frost the next day!

To make the cake

To make cake Step 1 - Get the pan, dry ingredients and wet batter ready

1- Preheat the oven to 350F. Line a 8inch round baking pan with parchment or 2 6 inch round pans. Spray oil (lightly) on the pan and then stick the parchment paper and spray some more oil on top of  parchment. Keep aside.

2 - In a mixing bowl sift all the dry ingredients together like flour, baking powder, baking soda, salt and cardamom powder.  

3 - In a large mixing bowl (or stand mixer bowl) add all the wet ingredients like yogurt, mango pulp, oil and sugar.

4 - Whisk either using a stand mixer or hand whisk until sugar is completely dissolved and mixture is smooth. 

Step 2 is to add dry ingredients to wet batter, mix well and bake.

5 & 6 - Add the dry ingredients to the wet mixture. Carefully fold the dry mixture into the wet until everything is well combined (do not over-mix). 

7 - Pour the batter into the prepped baking pan. If using 2 6 inch pans, divide the batter equally into two pans.

8 - Bake for 25-35 mins at 350F or until a toothpick inserted at the center of cake comes out clean. 

Remove from oven and let it stand in the pan for 5-10 mins after which transfer it onto a wire rack to cool completely before frosting.

I usually bake the cake at night and allow it to cool overnight before frosting.

To make whipped cream frosting

I use my kitchen aid stand mixer  with wire hook attachment to make the frosting. You can also use a hand mixer.

Step 1 to make whipped cream is to chill the bowl and cream and beat it until fluffy

9 - Keep the Wire hook attachment and the stand mixer bowl in freezer for 15 minutes just before you make the frosting. Also make sure the whipped cream is chilled and in the refrigerator.

10 - After 15 mins, remove the bowl and whisk from the freezer. Add cream to the chilled bowl.

11 & 12 - Starting low slowly increase the stand mixer speed to medium high (6-8). Beat for about 2-4 mins or until you see the cream thickening.

Step 2 of whipped cream is to add sugar, vanilla and beat until stiff peaks.

13 & 14 - At this point add the sugar (begin with 1/2 cup and increase as needed). I added about 3/4 cup. Also add in the vanilla extract. 

15 - Start at low speed again to prevent the powdered sugar from flying all over your kitchen. Slowly increase the speed to medium high (6-8).

16 - Beat for another 2-3 minutes or until you see the cream has thickened and is keeping its shape (or forming stiff peaks). 

Optional - You can add some fresh mango pieces or few tbsp of mango puree and fold in gently.

To assemble the cake

To assemble cake, cut it in half horizontally and add whipped cream to bottom layer and spread.

17 & 18 - Once the cake has cooled completely, use a serrated knife to cut it horizontally into two equal halves.

On the cake stand or the serving plate, place a tbsp of the frosting at the center of the cake stand. This will act as a glue to hold the cake in place

19 - . Place the bottom half of the cake on the stand/plate by aligning the center. Add about cup of whipped cream frosting or more.

20 - Spread it out equally as much possible using a spatula. Need not be perfect.

You can add some fresh mango pieces to the frosting or place them now before closing.

Step 2 for cake assembly is to add the top layer and add frosting and mango puree to decorate

21 - Place the top half of the cake over the smoothened frosting.

22 - Add another cup or cup and half of frosting and spread and smooth it too use a spatula.

I haven't covered the sides of the cake with frosting to give it that naked cake look. You can if you like.

23 & 24 - Place mango puree into a ziplock or piping bag and snip off the tip. Make design of your choice. I've kept it simple and just drawn some horizontal and vertical lines.

Alternately you can also just spread the mango puree using spoon and smoothen it out with spatula.

Decorate mango cake using puree, powdered pistachios and rose petals

25 - Optional step - Using skewers or fork make some random designs. Your mango cake is practically ready to be serve. But to take a level up do the next steps.

26 - Grind the pistachios or nuts of choice to fine or coarse powder. I've used my coffee grinder for this.

27 & 28 - Sprinkle the nuts powder evenly over the cake. Last but not least, add some rose petals.

That's it!! Our delicious, Eggless Mango cake is ready to be devoured. Slice and serve!

Front view of Mango cake placed on a cake stand with cut slice on plate below.

Tips and Tricks

Canned Mango Puree - If using canned mango pulp, use Alphonso or Kesar mango pulp that is easily available in most Indian grocery stories. These Indian mango variety are great in color and taste that work best for desserts!!

Fresh Mango Puree - Use a ripe, pulpy and juicy variety of mangoes like Alphonso or Kesar. Other substitute is Ataulfo mangoes, Mexican variety. Avoid fibrous kind.

To make Fresh Mango puree - Scoop out the pulp, discard the seed and skin. Puree the pulp, pass it through sieve and use this smooth puree for this recipe.

Sugar - Amount of sugar need will vary depending on the sweetness of mango puree. Canned puree is already sweetened so you will need less compared to when using fresh mango puree.

Rose petals - These do more than just adding to the looks, they really jell well and adds a fresh feeling to the mango flavor. Highly recommend adding it.

Front view of the mango slice showing the airy texture and filling

FAQ's

How to store Eggless Mango cake?

Unfrosted cake can be stored at room temperature for 2 days and refrigerated for a week. Store frosted cake in refrigerator in airtight container for upto 3-4 days.

Can I freeze mango cake?

Unfrosted cake can be frozen. Allow to cool completely, cover in a cling wrap and seal airtight before storing in freezer. When ready to use, thaw at room temperature and then frost.

Can I use whole wheat flour instead of all purpose flour

Yes, you can substitute whole wheat flour (atta) at 1:1 ration of all purpose flour. Though the cake may not rise as much as it does with all purpose flour but will still taste amazing!!

Can I make Mango cupcakes using this batter?

Absolutely, this batter should make around 12 cupcakes. Bake for 15-20mins or until done. Pipe the frosting and garnish with pistachios and rose petals.

Can I make whipped cream frosting in advance?

Yes, you can make it a day or two in advance and store air tight refrigerated until ready to use.

More Cake recipes to try

Slice of eggless mango cake on a plate with spoon on the side

Hope you enjoy this Eggless Mango Cake!! If you give this recipe a try, please rate by clicking stars ⭐️ in the recipe card. Thank you ❤️ ! You can also follow me on Facebook | Instagram to see what’s cooking in my kitchen!!

Eggless Mango Cake
Print Recipe
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Eggless Mango Cake

Eggless, butter-free, moist and spongy mango cake layered with whipped cream and topped with pistachios and rose petals. Best summer dessert ever!!
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Dessert
Cuisine: Indian
Servings: 8 slices
Author: Shweta Arora

Ingredients

For the Mango Cake:

  • 1¼ cup of All purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¼ tsp cardamom powder
  • ½ cup sugar
  • ¼ cup yogurt
  • 1 cup mango puree using canned store bought, sweetened
  • ¼ cup oil used canola oil

For Whipped Cream Frosting

  • 2 cup heavy whipping cream
  • ½ to 1 cup powdered sugar depending on the sweetness you like, I use 3/4 cup.
  • 1 tsp vanilla extract

For Garnishing

  • 10 pistachios shelled
  • dry rose petals as needed

Instructions

To make mango cake:

  • Preheat the oven to 350F. Line a 8inch round baking pan with parchment. Spray oil (lightly) on the pan and then stick the parchment paper and spray some more oil on top of parchment. Keep aside.
  • In a mixing bowl sift all the dry ingredients together like flour, baking powder, baking soda, salt and cardamom powder. Keep aside.
  • In another large mixing bowl (or stand mixer bowl) add all the wet ingredients like yogurt, mango pulp, oil and sugar.
  • Whisk either using a stand mixer or hand whisk or hand mixer until sugar is completely dissolved and mixture is smooth.
  • Add the dry ingredients to the wet mixture. Carefully fold the dry mixture into the wet until everything is well combined (do not over-mix).
  • Pour the batter into the prepped baking pan. Bake for 25-35 mins at 350F or until a toothpick inserted at the center of cake comes out clean.
  • Remove from oven and let it stand in the pan for 5-10 mins after which transfer it onto a wire rack to cool completely before frosting.

To make Whipped Cream Frosting:

  • Keep the wire hook attachment and the stand mixer bowl in freezer for 15 minutes just before you make the frosting. Also make sure the whipped cream is chilled and in the refrigerator.
  • After 15 mins, remove the bowl and whisk from the freezer. Add cream to the chilled bowl.
  • Starting low speed slowly increase the stand mixer speed to medium high (6-8).
  • Beat for about 2-4 mins or until you see the cream thickening.
  • At this point add the powdered sugar (begin with 1/2 cup and increase as needed to taste, I used 3/4 cup) followed by vanilla extract.
  • Starting at low speed again (to prevent from sugar flying all over your kitchen) until sugar is combined, slowly increase the beating speed to medium high (6-8).
  • Beat for another 2-3 minutes or until you see the cream has thickened and is keeping its shape (or forming stiff peaks).
  • Optional - Add in some fresh mango pieces or puree and fold (mix) in gently.

To assemble the cake:

  • Once the cake has cooled completely, use a serrated knife to cut it horizontally into two equal halves.
  • On the cake stand or the serving plate, place a tbsp of the frosting at the center of the cake stand. This will act as a glue to hold the cake in place
  • Place the bottom half of the cake on the stand/plate by aligning the center. Add about cup (or as needed) or more of whipped cream frosting.
  • Spread it out equally as much possible using a spatula. Need not be perfect.
  • Optional - You layer some fresh mango pieces/slices or puree over the frosting.
  • Place the top half of the cake over the smoothened frosting. Add another cup and half of frosting and spread and smooth it using a spatula.
  • I haven't covered the sides of the cake with frosting to give it that naked cake look. You can if you like.
  • Place mango puree into a ziplock or piping bag and snip off the tip. Make design of your choice. I've kept it simple and just drawn some horizontal and vertical lines.
  • Alternately you can also just spread the mango puree using spoon and smoothen it out with spatula. Or simply layer some fresh mango slices.
  • Optional step - Using skewers or fork make some random designs. Your mango cake is practically ready to be serve. But to take a level up do the next steps.
  • Grind the pistachios or nuts of choice to fine or coarse powder. I've used my coffee grinder for this.
  • Sprinkle the nuts powder evenly over the cake followed by rose petals.
  • Soft, moist Mango cake is ready!! Slice and serve!!

Notes

  • For Canned Mango Puree - If using canned mango pulp, use Alphonso or Kesar mango puree that is easily available in most Indian grocery stories. These Indian mango variety are great in color and taste and work best for desserts!!
  • For Fresh Mango Puree - Use a ripe, pulpy and juicy variety of mangoes like Alphonso or Kesar. Other substitute is Ataulfo mangoes, Mexican variety. Avoid the fibrous kind of mangoes.
  • To make fresh mango puree - Scoop out the pulp, discard the seed and skin. Puree the pulp, pass it through sieve and use this smooth puree for this recipe.
  • Adjust sugar to taste, depending on sweetness of mango puree. Fresh mango puree will need more sugar vs the canned one. 
  • Rose petals do more than just adding to the looks, they really jell well and adds a fresh feeling to the mango flavor. Highly recommend adding them.
  • I prefer to make the whipped cream just when ready to frost. But you can make it a day or two in advance and keep refrigerated until ready to use. 
  • Don't make the frosting too sweet since it will make the cake overall very sweet. 
  • Store unfrosted cake can be stored at room temperature for 2 days and refrigerated for a week.
  • Store frosted cake in refrigerator in airtight container for up to 3-4 days.
  • Unfrosted cake can be frozen. Allow to cool completely, cover in a cling wrap and seal airtight before storing in freezer. Thaw at room temperature and then frost.
 

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