{"id":341677,"date":"2025-12-13T08:29:36","date_gmt":"2025-12-13T08:29:36","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/delightful-eggless-mango-cream-trifle-recipe-for-spring-summer-2\/"},"modified":"2025-12-13T08:29:36","modified_gmt":"2025-12-13T08:29:36","slug":"delightful-eggless-mango-cream-trifle-recipe-for-spring-summer-2","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=341677","title":{"rendered":"Delightful Eggless Mango & Cream Trifle Recipe for Spring & Summer"},"content":{"rendered":"


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\"Eggless<\/figure>\n<\/div>\n

Eggless Mango & Cream Trifle \u2026 Simple and delicious dessert idea because mango<\/a><\/strong> season is here and this is one dessert<\/a><\/strong> I absolutely love to make! Trifles<\/a><\/strong> are easy, trifles are fun and trifles are quick to bring together! These simple one bowl eggless<\/a><\/strong> sponges are moistened with a mango syrup, have a layer of fresh mango, then a smothering of a light eggless mango curd. Every bite screams of the goodness of an Indian summer<\/a><\/strong> complete with a vibrant burst of flavours and colours.<\/p>\n

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\"Glass<\/a><\/figure>\n<\/div>\n

Factor in fuss free, no-brainer baking with the easiest, hand mixed eggless<\/a><\/strong> sponge and life is good! These quick eggless desserts are right up my street! A glass serving bowl<\/strong> or stem glasses<\/strong> are my favourite ways to serve a trifle<\/a><\/strong> because the layers just shine and add so much interest! <\/em><\/p>\n

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\"Eggless<\/figure>\n<\/div>\n
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Trifle<\/a> : A British a cold dessert made with sponge, also means \u00a0a small amount; bit<\/em>. In a sense, a trifle fits into the latter beautifully too, literally a dessert made with bits and bobs<\/em>, not much work honestly!<\/p>\n<\/blockquote>\n

Who doesn\u2019t love a good trifle?<\/em><\/strong> One peep into my r<\/a>ecipe<\/a> folders<\/a><\/strong> and you\u2019ll guess how much I love this genius concept! I think it\u2019s one of the most fun desserts ever created, the origins of the current version finding it\u2019s roots in English cuisine<\/a><\/strong> where the dessert was usually biscuit fingers<\/strong><\/a> or a sponge soaked in sherry and layered with a custard<\/a><\/strong>. Layering was key to a good trifle<\/a><\/strong> back then and even now. Throw in a burst of natural colour, grab a pretty glass bowl or a stem glass and you\u2019ve got my attention!<\/em><\/p>\n

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\"Eggless<\/figure>\n<\/div>\n

As with most modern desserts<\/a><\/strong>, the key to a satisfying trifle<\/a><\/strong> is to explore your own tastes and build your own version<\/a><\/strong>; enjoy the process of course<\/em>. The great bit is that the sponge can be freshly baked or store bought<\/a>. Better still, a trifle<\/a><\/strong> is a great way to use up left over cake<\/a><\/strong>, eggless lady fingers<\/a> or perhaps cookies<\/em>, magically creating dessert out of almost nothing significant. That\u2019s the beauty of a trifle!<\/em><\/p>\n

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\"Eggless<\/figure>\n<\/div>\n

It doesn\u2019t take a lot to make a good trifle<\/a><\/strong>, yet it looks like a lot of effort. My kind of quintessential trifle <\/a><\/strong>layers are mostly a sponge with either a liqueur or fruit based sugar syrup to moisten it, some kind of vibrant seasonal fruit<\/a><\/strong>, cream of course because no dessert<\/a><\/strong> is complete without cream, and sometimes a fruit curd. With mangoes<\/a> in season, it\u2019s customary to do a mango dessert<\/a>. <\/em><\/strong>I have sooooo<\/a><\/strong><\/em> many ideas<\/strong><\/a>\u2026<\/p>\n

\"10<\/figure>\n

\u2026 yet let\u2019s begin with a mango<\/a><\/strong> trifle first. I do trifles<\/a><\/strong> too often, a dessert I love to create. Think strawberries<\/a><\/strong>, think raspberries<\/a><\/strong>, think blueberries<\/a><\/strong>, think mangoes<\/a><\/strong> of course. Vibrant fruit<\/a><\/strong> in season makes dessert<\/a><\/strong> more fun, more eye catching and very refreshing. What could be better to kick off the mango season<\/a> than this simple & delicious Eggless Mango & Cream Trifle!!<\/em><\/strong> The recipe includes a simple eggless mango curd as a layer and that\u2019s what makes it quite unique, and spoon licking good.<\/p>\n

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\"Eggless<\/figure>\n<\/div>\n

The mango curd of course is again something I make very often to use in desserts through the season<\/a><\/strong>. I like to pick juicy sweet mangoes like Alphonso<\/a><\/strong>, Sindhuri, Kesar for the curd as these offer beautiful colour as well as taste. The eggless mango curd is great on its own as well, nice too to dollop over Greek yogurt perhaps, a chia seed pudding<\/a><\/strong>, ice cream<\/a><\/strong>, panna cotta<\/a><\/strong>, between layers in a layered cake<\/a><\/strong>, whipped into whipping cream to add a mango twist etc. You get the drift \u2026<\/em><\/p>\n

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\"Eggless<\/figure>\n<\/div>\n

With the mango<\/a><\/strong> season in full swing here in North India<\/a><\/strong> it\u2019s time to get cracking. You\u2019ll see more mango desserts<\/a><\/strong> with the king of fruit<\/a><\/strong> here on Passionate About Baking<\/a><\/strong> all summer, and hopefully you\u2019ll love them as much as we do!! There are loads of recipes with mango<\/a><\/strong> on the blog which you can find here.<\/p>\n

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\"Eggless<\/figure>\n<\/div>\n
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\"Eggless<\/figure>\n<\/div>\n

Some of my all time favourites is this Eggless Saffron Pistachio Tres Leches Cake<\/a><\/strong> above with mango, the Eggless Tropical Mango trifle Pudding<\/a><\/strong>, the Eggless Mango Dream Cake<\/a><\/strong> above, so many more actually<\/a>!<\/p>\n

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\"Indian<\/figure>\n<\/div>\n

The Indian<\/a><\/strong> summer and mangoes<\/a><\/strong> is a quintessential summer love story<\/em>, mango by far one fruit we love to love. The great part is that the king of fruits<\/a><\/strong> fits in beautifully with both sweet<\/a><\/strong> and savoury recipes<\/a><\/strong>. Sweet mango dessert options<\/a><\/strong> you\u2019ll find loads on my blog<\/strong><\/a> and there are savoury options online as well \u2013 pickles<\/a>, curries<\/a>, beverages<\/a>, coolers<\/a>, salads<\/a>, soba noodles<\/a>, stir fries<\/a>, dal<\/a>.<\/strong><\/p>\n

\"No<\/figure>\n
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\"The<\/figure>\n<\/div>\n
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\"Eggless<\/figure>\n<\/div>\n

Mango is what the Indian summer is about; it\u2019s not called the king of fruit for no reason!<\/em> So without much ado, here\u2019s something I make often the minute the season begins in India, this delicious, refreshing, satisfying Eggless Mango & Cream Trifle. Dig right in!!<\/em><\/strong><\/p>\n

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\"Eggless<\/figure>\n<\/div>\n
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\"Eggless<\/div>\n<\/div>\n

Eggless Mango & Cream Trifles<\/h2>\n

Simple and delicious dessert ideas because mango season is here and I plan to make the best of it! Makes two 3″ trifles<\/span><\/p>\n

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Prep Time <\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n

Cook Time <\/span>45 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n

Chill <\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/p>\n

Total Time <\/span>2 hours<\/span><\/span> hrs<\/span> 15 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n

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Course <\/span>Dessert<\/span><\/p>\n

Cuisine <\/span>British<\/span><\/p>\n<\/div><\/div>\n<\/div>\n

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Eggless lime sponge<\/h4>\n
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  • 120<\/span> g<\/span> thick yogurt<\/span><\/li>\n
  • 45<\/span> g<\/span> oil<\/span><\/li>\n
  • 65<\/span> g<\/span> castor sugar<\/span><\/li>\n
  • 1\/4<\/span> tsp<\/span> Yuzu lime extract \/ Zest of 1 lime<\/span><\/li>\n
  • 3\/4<\/span> tsp<\/span> baking powder<\/span><\/li>\n
  • 1\/4<\/span> tsp<\/span> baking soda<\/span><\/li>\n
  • 3\/4<\/span> tsp<\/span> apple cider vinegar<\/span><\/li>\n
  • Pinch<\/span> salt<\/span><\/li>\n
  • 100<\/span> g<\/span> all purpose flour<\/span> maida<\/span><\/li>\n<\/ul>\n<\/div>\n
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    Mango syrup<\/h4>\n
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    • 25<\/span> g<\/span> fresh ripe mango pur\u00e9e<\/span><\/li>\n
    • 100<\/span> g<\/span> water<\/span><\/li>\n
    • 30<\/span> g<\/span> sugar<\/span><\/li>\n
    • Juice of 1\/2 lime<\/span><\/li>\n<\/ul>\n<\/div>\n
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      Stabilized cream<\/h4>\n
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      • 250<\/span> g<\/span> 25% fat cream<\/span> Amul Fresh<\/span><\/li>\n
      • 1<\/span> tbsp<\/span> cornflour<\/span><\/li>\n
      • 1<\/span> tsp<\/span> agar agar powder<\/span><\/li>\n
      • 35<\/span> g<\/span> castor sugar<\/span><\/li>\n
      • 35<\/span> g<\/span> clarified butter\/ghee<\/span><\/li>\n<\/ul>\n<\/div>\n
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        Light mango curd<\/h4>\n
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        • 150<\/span> g<\/span> fresh ripe mango pur\u00e9e<\/span> strained<\/span><\/li>\n
        • 25<\/span> g<\/span> sugar<\/span><\/li>\n
        • 1<\/span> tsp<\/span> cornflour<\/span><\/li>\n
        • Juice of 1\/2 lime<\/span><\/li>\n
        • 2<\/span> tbsp<\/span> clarified butter\/ghee<\/span><\/li>\n
        • 150<\/span> g<\/span> fresh ripe mango<\/span> diced<\/span><\/li>\n<\/ul>\n<\/div>\n
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          Garnish<\/h4>\n
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          • Diced fresh ripe mango<\/span> rose petals and mint to garnish<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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            Eggless sponge<\/h4>\n
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              Preheat the oven to 180C. Grease and line two 3″ dessert rings with parchment and line the bottom with foil. Place on a baking tray.<\/span><\/p>\n<\/li>\n

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              Place all the ingredients in a large glass bowl and whisk well until smooth.<\/span><\/p>\n<\/li>\n

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              Divide the batter between the prepared rings, and tap the tray on the counter sharply. Bake for 20-25 minutes until light golden brown \/ tester comes out clean.<\/span><\/p>\n<\/li>\n

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              Cool completely, level the top if required & cut into two horizontal layers.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n

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              Stabilized cream<\/h4>\n
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                Whisk all the ingredients in a glass bowl.<\/span><\/p>\n<\/li>\n

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                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 the top.<\/span><\/p>\n<\/li>\n

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                Note: You can also make this on the stove top. Stir constantly. Alternatively, you can use a lightly sweetened whipped cream, 36% fat if available.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n

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                Light mango curd<\/h4>\n
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                  Whisk together the mango puree, sugar and cornflour sugar in a saucepan and 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.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n

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                  Assemble <\/h4>\n
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                    Into a 3″ dessert bowl, put in a layer of cake as the base of your trifle. Moisten with the mango syrup.<\/span><\/p>\n<\/li>\n

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                    Add a layer of diced mango, top with 1\/4 of the cream, followed by half the mango curd. Top with the second layer of sponge, moisten again, then top with cream.<\/p>\n<\/li>\n

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                    Refrigerate for about an hour for the flavours to mature or overnight.<\/p>\n<\/li>\n

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                    Garnish with freshly diced mangoes, fresh mint leaves, rose petals etc. You can also use mango curd if you have some leftover.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n

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                    Keyword <\/span>baking, cake, dessert, eggfree, eggless, eggless baking, glass dessert, mangoes, summer dessert, vegetarian, vegetarian dessert<\/span><\/p>\n<\/div>\n<\/div>\n<\/div><\/div>\n