Summer Special Eggless Mango Pastry Recipe | मेंगो पेस्ट्री बनानेका सच्चा तरीक़ा

Summer Special Eggless Mango Pastry Recipe | मेंगो पेस्ट्री बनानेका सच्चा तरीक़ा

It’s summertime and mangos are back in season! Mangos are by far one of my favorite fruits and I love making different desserts related to mangos. Today, I am sharing my eggless mango pastry recipe that I hope you can give a whirl!

Eggless Mango Pastry Ingredients:
saffron strands
1/2 cup warm milk
1/4 cup flavorless cooking oil (canola oil)
1/4 cup melted unsalted butter
1/2 cup condensed milk
1/2 cup mango pulp
1 teaspoon vanilla extract
1 cup all purpose flour
1/4 teaspoon baking soda
1 teaspoon baking powder
a pinch of salt
1 teaspoon lemon juice
1 teaspoon cornstarch
2 tablespoons sugar
1/2 cup strained mango pulp

Icing Ingredients:
1 cup chilled heavy whipping cream
1/2 teaspoon vanilla extract
1/4 cup icing sugar

Eggless Mango Pastry Ingredients:
1. Add a pinch of saffron strands to 1/2 cup warm milk. Soak well.
2. Whisk 1/4 cup flavorless cooking oil such as canola oil, 1/4 cup melted unsalted butter, 1/2 cup condensed milk, and 1/2 cup mango pulp. Add 1/2 teaspoon vanilla extract and combine well. Add the saffron milk from step 1 to the batter and stir well.
3. Sift 1 cup all purpose flour, 1/4 teaspoon baking soda, 1 teaspoon baking powder, and a pinch of salt. Add it to the batter. Fold the dry ingredients into batter until it is smooth.
4. Add 1 teaspoon lemon juice. Combine everything.
5. Grease a cake pan. Put parchment paper on the bottom of the pan. Grease the parchment paper as well. Pour the batter evenly into the pan. Tap the pan on the countertop to level the batter.
6. Bake the cake for 35 minutes in an oven for 350 Fahrenheit or in a kadai with salt.
7. Mix 1 teaspoon cornstarch and 1/4 cup of water. Stir well. We will use this in the following step.
8. Turn the stove onto medium flame. Add 2 tablespoons sugar, the corn starch slurry from step 7, and 1/2 cup strained mango pulp. Stir well. Cook for 5 minutes. Transfer the mixture into a bowl and let it cool completely.
9. When the cake is baked, check the center of the cake with a toothpick to see if the cake is well cooked. Remove the oven and let the cake cool for a 5 minutes. Then remove the cake from the pan. Transfer the cake onto a wire rack to let it cool further. Cover with a damp towel.
10. After the cake is completely cool, slice the cake with a serrated knife. Divide it into three thin layers.
11. To make the frosting for the cake, beat 1 cup of chilled heavy whipping cream for 3 minutes or until soft peaks are formed. Add 1/2 teaspoon vanilla extract and 1/4 cup icing sugar. Beat for 2 minutes. The frosting is ready.
12. On the first layer of cake, spread sugar syrup on top to keep the cake moist. Then, put cream frosting and spread it evenly. Smooth it out with a spatula.
13. Put the second layer on top. Spread the sugar syrup and spread the frosting evenly. Place the third layer on top.
14. Pour the prepared mango pulp from step 8 on top of the final layer of cake. Smooth it with a spatula.
15. Cut the edges off the cake. Let it refrigerate for 30 minutes.
16. Cut the cake into 6 rectangular pieces. Be sure to wipe your knife after every cut to have a clean finish. Decorate each piece with a rosette and garnish with tutti frutti.

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