No Bake Mango Cake with Rusk/Mangomisu

No Bake Mango Cake with Rusk is made with only 5 ingredients and is ready in 15 minutes! Made with ingredients that are readily available in every home this mango delight is an easy dessert to make this summer. The rusk is dipped into saffron infused milk and tastes just like a layer of sponge cake. The mango cream layer consists of mango pulp, condensed milk and heavy whipping cream and has no cream cheese. This No Bake mango Delight is also eggless!

Can I Make No Bake Mango Cake with Rusk/Mangomisu ahead of time- I recommend making this a day before and keeping it overnight for the rusk to fully absorb the milk and layers to set nicely.

Can I use fresh mangoes instead of canned Mango pulp– Yes, fresh mango pulp can be used for this No Bake Mango Cake with Rusk/Mangomisu. Fresh mangoes have fiber, I would strain the fresh mango pulp. Also do a taste test, if the fresh mangoes are not sweet, increase the condensed milk by 1-2 tablespoon. Canned mango pulp is pretty sweet.

Can I use bread or any other cookie for the layers- I have used suji rusk which is not very sweet and also has the right amount of thickness that resembles actual sponge cake. If you use bread, make sure its white bread and remove the sides of the bread. if you use any other cookies like Graham crackers, Marie or Digestive biscuits, you can double the cookies to make a thicker layer between the mango cream.

Some other easy No Bake desserts to try are-

Eggless Tiramisu with Rusk/No alcohol/No ladyfingers

Eggless Rose Tiramisu with Rusk

Biscoff Tiramisu-Easy Eggless Recipe

No Bake Dubai Chocolate Cheesecake Shots

Rasmalai Mousse Shots- No gelatin No Agar Agar No eggs

No Bake Eggless Biscoff Cheesecake

Eggless Cheesecake-No Bake Recipe

Rose Mousse Shots-No Eggs No Gelatin No Agar Agar

Instant Rabri-Only 4 ingredients and 4 minute recipe

Nolen Gur Rabri Shots/Instant Gur Rabri in 6 minutes

Pistachio Chocolate Eclair Dessert-No Bake Recipe

Here is the written recipe followed by the step by step pictorial one-

No Bake mango Cake with Rusk/Mangomisu

Made with only 5 ingredients and ready in 15 minutes! The rusk is dipped into saffron infused milk and tastes just like a layer of sponge cake. The mango cream layer consists of mango pulp, condensed milk and heavy whipping cream and has no cream cheese. This No Bake Mango Delight is also eggless!

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Prep Time 20 minutes mins

Course Dessert

Cuisine Indian, Indian Fusion

Servings 20 people

Equipment

• 1 10*13 pan
• 1 large mixing bowl
• 1 medium bowl for milk
• 1 electric beater or whisk
• 1 sandwich size ziploc bag and tie

Ingredients

  

1x2x3x

For cake layers

• 1 pkg 11 oz/305 grams Britannia Suji Rusk About 20 rusk per layer
• 2 cups milk
• 1 pinch saffron
• 1/8 tsp green cardamom powder elaichi powder

For Mango Filling

• 3 cups Heavy Whipping Cream 750 ml
• 1 cup plus 2 tbsp condensed milk
• 1 1/4 cup Mango Pulp
• 1/2 tsp green cardamom powder elaichi powder
• 1 Generous pinch of saffron

Garnish

• 1/2-1 cup mango pulp for drizzling on top
• 1/4 cup chopped unsalted pistachios

Instructions

 

Cake layer

• Take 1 tbsp warm milk and put the saffron in it and let the saffron bloom or crush the saffron in a mortar and pestle
• To the remaining warm milk, add the bloomed saffron and elaichi powder and set aside
• Dip the rusk in the warm saffron milk, flip it in the milk and dip the other side as well. Place in a single layer in the pan. I used about 20 rusk for the first layer. Break rusk, if needed to fill the pan.

Mango Filling

• In a large bowl add heavy whipping cream, mango pulp, condensed milk saffron and elaichi powder and beat with an electric beater at high till it starts thickening. Reduce the speed to medium high or medium till the filling turns thick but is still spreadable (look at pictures below)

Putting the Layers together

• Put half the mango filling over the first layer of rusk, spread evenly and cover the rusk completely. Tap the pan a few times on the counter to remove any air bubbles.
• Dip the remaining rusk in milk and put a second layer of rusk over the mango filling.
• Top with the remaining mango filling, spread evenly and cover the rusk completely

Garnish

• Put mango pulp in a ziploc bag, tie it and make a tiny hole in one corner to drizzle the mango pulp. Draw lines and use a tooth pick to make a pattern. You can swirl or make pattern of choice.
• Cover with foil and leave in refrigerator overnight to set.
• Put chopped pistachios all along the edge of the pan, just before serving

Notes

I used canned Alphonso mango pulp. Kesari mango pulp also has good color and flavor. I used 2 percent milk for soaking, you can use skim or whole milk. Adding the saffron and green cardamom powder to the milk and to the mango cream, is optional ,but gives a very nice Indian flavor to the dessert. I recommend drizzling the mango pulp before putting in the fridge to set overnight-Once the cake is set, its hard to make a pattern.

Keyword eggless mango cake, eggless mango mousse, mango delight, mango tiramisu with rusk, mango tiramisu without creamcheese, mango tiramisu without ladyfingers, no bake mango cake, no bake mango cake with rusk

Tried this recipe?Let us know how it was!

Ingredients

(I recommend making the pattern before chilling, its easier to make lines)