Mother’s Day is around the corner. As I was conceptualizing ideas for Mother’s Day, I wanted to bring something easy to the table, something achievable by parents and kids, for their mothers. Mothers deserve a break from the kitchen and they must be celebrated every so often, but more so on Mother’s Day.
My Eggless Mango Cake and Pistachio Trifle stems from a recent recipe that I did for S.F.Chronicle – Dubai Chocolate Trifle with Strawberries, which stems from the viral trend of Dubai Chocolate with Strawberries, that got popular by a cafe in Las Vegas.
Components of the Eggless Mango Cake and Pistachio Trifle
My version of the Eggless Mango Cake and Pistachio Trifle starts off with the following components:
- Eggless mango cake
- Mango mousse
- Pistachio kadaif
- Whipped cream
- Macerated mangoes
- Pistachios
Although it may seem like a lot of components, TRUST ME when I say that you can get this whole recipe ready in a couple hours in the morning, and let it sit in the fridge for an hour before it is ready to serve.
Ingredients for this Easy Eggless Mango Cake
The ingredients for the eggless mango cake layer of the Eggless Mango Cake and Pistachio Trifle are:
- All purpose flour
- Baking powder
- Baking soda
- Salt
- Ground cardamom : I like to use freshly ground cardamom, because the fragrant is much more potent than store bought ones.
- Granulated sugar
- Neutral oil : Use any neutral oil like vegetable oil or sunflower oil, or canola oil.
- Plain yogurt : yogurt being acidic, reacts with the leavening agents to create the airiness in eggless cakes
- Mango puree : I generally use canned alphonso mango that I get from the Indian grocery store. The brand that I use is called Deep.
- Vanilla extract
How to make the Eggless Mango Cake for the Eggless Mango Cake and Pistachio Trifle?
The cake comes together very easily. NO stand mixer is required as well.
Preheat the oven to 350 degrees. The dry ingredients including sugar are whisked together. The wet ingredients are whisked separately, and then mixed with the dry ingredients, to make a batter.
Use an 8×8 inch baking pan for this cake. I also use parchment papers (quarter size) to line the baking pan so that it is easy to lift up the cake with the overhang.
Cool the cake completely before building the trifle.
What kind of baking pan do you use?
I use the 8×8 inch baking pan that is linked here. I have gotten mine from Amazon and I have used it a lot for many different types of cakes and bars.
What kind of parchment paper do you use?
I use the quarter sheet pan parchment paper linked here. I get them from Amazon.
Ingredients for the Mango Mousse
The ingredients of the Mango Mousse are:
- Heavy Whipping Cream: You want to use chilled heavy whipping cream so that it whips up nicely in stiff peaks
- Powdered sugar
- Vanilla extract
- Mango puree: I generally use canned alphonso mango that I get from the Indian grocery store. The brand that I use is called Deep.
How to make the Mango Mousse layer of the Eggless Mango Cake and Pistachio Trifle?
The mango mousse is made while the cake is baking. Before you worry about whipping egg whites for the mousse, note that this is a fast 4-ingredient version. You simply have to whip the heavy cream, powdered sugar and vanilla extract to soft peaks first and remove ½ a cup for assembly and garnish.
Add the mango puree next and whip until you get stiff peaks. Set both the normal whipped cream and mango mousse separately in the fridge until ready to use.
Ingredients for the Pistachio Kadaif
The ingredients for the Pistachio Kadaif are:
- Unsalted butter
- Kadaif : You can find kadaif — sometimes labeled as kataifi — online or at Middle Eastern markets. The one that I have is linked here.
- Pistachio cream : the popular pistachio cream is linked here.
How to make the Pistachio Kadaif?
Then you need the crunch. This comes from the pistachio kadaif, perhaps the most distinguishing aspect of the Dubai chocolate trend. Here, it’s made by sauteing kadaif in butter until golden brown. Once cooled, it is mixed with pistachio cream. Pistachio cream, meanwhile, is a spread typically made of pistachios, oil and sugar; you can order a jar online or try a specialty foods shop. Most pistachio creams come from Italy. Don’t try this with unsweetened, denser pistachio butter.
How to assemble the Eggless Mango Cake and Pistachio Trifle?
Use regular water glasses that I have at home. You can use mini trifle bowls or glasses, whatever you prefer. Note that the quantity may differ from glass to glass so you may get more than 4 glasses if you use mini trifle bowls.
Make layers by cutting the cake using round cookie cutters, to cut out rounds measuring the same size as the diameter of the glass. I use a serrated knife to cut each round horizontally to get two cake layers. First I add the cake layer -> mango mousse -> cake layer -> mango mousse -> pistachio kadaif -> whipped cream -> macerated mango -> pistachios.
Store the glasses in the fridge for an hour before indulging in this absolutely DELICIOUS DESSERT!
What rose water do you use for the macerated mangoes?
Use the Nielsen Massey Rose Water that has been my baking companion for many years now. A little bit goes a long way, and using a tiny bit (almost ⅛ to ¼ teaspoon) of rose water is just enough to provide amazing flavor to the mango pieces.
How long can I store the trifle?
The trifle can be stored in the fridge for upto 2 days. Cover with plastic wrap if not eating it the same day.
How long does it take to make the entire trifle?
The trifle takes no longer than 2 hours to make the entire trifle. While the cake is baking, you can make the mango mousse and the pistachio kadaif layers, along with the macerated mangoes as well.
Cooling the cake takes the longest. Once the cake is cooled, assembly is very quick.
Other Mother’s Day dessert ideas that are on the blog are:
- Mango and Ginger Curd Bars
- Easy Mango Passion Fruit Tiramisu Cups
- Chocolate Sandwich Cookie with Strawberry-Hibiscus Marshmallow
If you make this recipe, please tag #thejamlab on Instagram and/or leave a comment on this blog post.
Happy Mother’s Day!
XO
Amisha
Eggless Mango Cake and Pistachio Trifle
Ingredients
Eggless Mango Cake
- 1 ¾ cups (240 grams) all purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon table salt
- ¾ teaspoon freshly ground cardamom
- ¾ cup (150 grams) granulated sugar
- ⅓ cup neutral oil
- ¼ cup plain yogurt
- ½ cup whole milk
- ¾ cup mango puree
- 2 teaspoons vanilla extract
Macerated Mango
- 2¼ cups mangoes, cut into small pieces (¼ inch cubes)
- ¼ teaspoon rose water
Mango Mousse
- 1 ½ cups heavy whipping cream, chilled
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- ½ cup mango puree
Pistachio Kadaif
- 3 tablespoons unsalted butter
- 2 cups kadaif
- 8 tablespoons pistachio cream
Garnish
- 2 tablespoons finely chopped pistachios
To serve
- 4 wide mouth glasses or trifle bowls
Get Recipe Ingredients
Method
Eggless Mango Cake
- Preheat the oven to 350 degrees.
- Spray an 8 x 8-inch baking pan with cooking spray and then line it with parchment paper with an overhang so it’s easy to lift the cake from the pan. Set it aside.
- In a large bowl, combine the flour, baking powder, baking soda, salt, cardamom and sugar, and whisk to combine.
- In a medium bowl, add the oil, yogurt, milk, mango puree and vanilla extract, and whisk to combine.
- Add the wet ingredients to the dry ingredients and mix using a rubber spatula, until just combined.
- Pour the batter into the prepared baking pan. Tap the pan against the work surface a few times, for the batter to even out.
- Bake in the oven for about 25 to 30 minutes, or until a cake tester comes out clean when inserted into the middle of the cake. The top of the cake will be light brown from the bake.
- Leave the cake in the pan to cool for 30 minutes. Remove from the pan to cool completely.
- Using a round cookie cutter – depending upon the diameter of your glass, cut round shapes. The cake rises quite a bit, so you can use a serrated knife to cut each round horizontally into halves. Alternatively, you can also cut the cake into ½-inch pieces and set aside.
Macerated Mango
- In a medium bowl, combine the mangoes and rose water, and mix well to combine. Place it in the fridge to chill until ready to use.
Mango Mousse
- Place the heavy cream, powdered sugar and vanilla extract, in a large bowl and beat with an electric mixer until you get smooth whipped cream with soft peaks.
- Remove about ½ cup of the whipped cream into a bowl and place it in the fridge to use it as garnish later.
- Add the mango puree and continue to beat the remaining whipped cream until you get firm peaks.
Pistachio Kadaif
- In a medium skillet, on medium heat, add butter. Once melted, add the kadaif and stir occasionally for about 4-5 minutes, until light golden brown in color. Do not leave it unattended or else it will burn.
- Add the kadaif into a medium bowl. Add the pistachio butter and mix until well combined. Set aside.
Assembly
- Take out 4 to 6 serving glasses, glasses or mini trifle bowls. Tuck a cake round or about 8 pieces of the mango cake at the bottom of each glass. Top with ¼ cup of the mango mousse and spread to form an even layer. Repeat the cake and the mango mousse layers in all the glasses.
- Next, divide the pistachio kadaif equally among the glasses and spread it to form an even layer on top of the mousse.
- Divide the soft whipped cream (from the fridge) equally among the glasses and spread it to form an even layer on top of the pistachio kadaif.
- Top with the macerated mangoes.
- Finally garnish with chopped pistachios.
- Refrigerate for an hour and then serve.
Notes
What kind of baking pan do you use?
- I use the 8×8 inch baking pan that is linked here. I have gotten mine from Amazon and I have used it a lot for many different types of cakes and bars.
What kind of parchment paper do you use?
- I use the quarter sheet pan parchment paper linked here. I get them from Amazon.
What rose water do you use for the macerated mangoes?
- I use the Nielsen Massey Rose Water that has been my baking companion for many years now. A little bit goes a long way, and using a tiny bit (almost ⅛ to ¼ teaspoon) of rose water is just enough to provide amazing flavor to the mango pieces.
How long can I store the trifle?
- The trifle can be stored in the fridge for upto 2 days. Cover with plastic wrap if not eating it the same day.
How long does it take to make the entire trifle?
- The trifle takes no longer than 2 hours to make the entire trifle. While the cake is baking, you can make the mango mousse and the pistachio kadaif layers, along with the macerated mangoes as well. Cooling the cake takes the longest. Once the cake is cooled, assembly is very quick.
