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–+ servings

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
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
  

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
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