Eggless Mango Pastry Recipe


To Prepare The Sponge:

Bakery cream – 1 cup Breakfast sugar – 1 cup Flour – 1½ cup Refined oil – ¾th cup Baking powder – 1/2 tsp Baking soda – 1/2 tsp Yoghurt – ½ cup Mango essence – 2 tsp Mango – 1 cup

To Prepare The Mango Cream:

Whipped cream – 1 cup Mango essence – a few drops Mango puree – 2/4th cup Milk – 1½ cup Custard powder – 3 tbsp Sugar – 1 cup Chopped mango – ½ cup


1. Set the oven at 180 degree Centigrade. 2. Prepare a baking tray with butter paper and keep it aside. 3. Take all ingredients in a mixing bowl and mix it well to obtain a smooth batter. 4. Pour the batter in a prepared baking tray and level it with the spatula knife. 5. Put the tray in a preheated oven for about 30-35 minutes for baking. 6. When the baking has been completed, take it out of the tray from the oven and leave it out at room temperature.

Mango Cream Preparation 1. Dissolve the sugar, custard powder and a little milk together and mix it properly till it becomes a smooth paste. 2. Boil the rest of the milk in a sauce pan on slow fire. 3. Pour the prepared custard paste in it and start mixing it frequently till it becomes of a thick consistency. 4. Remove from the fire flame and let it down to reach the room temperature for about 30 minutes. 5. Now, keep the cooked custard in the freezer for about 1 hour. 6. Then, add the whipped cream, mango essence and mango puree in the prepared custard paste and mix everything well.

For The Final Preparation: 1. Slice the baked cake sponge in three equal thin sheets and layer with prepared mango cream and chopped mango. 2. Keep the prepared pastry layer in the freezer for about 2 hours to set. 3. Now, cut the pastry layer in the desired shape and cover with thin cream and decorate with a thin sliced mango.

Read more at:

Leave a Reply

Your email address will not be published. Required fields are marked *

Make Correct Pattern to CommentWordPress CAPTCHA