Mango pastry
Mango pastry

Ayushi Pandey



Prep Time


Cooking Time

: 10



Nutrient Value (per 100 gm)
*Color codes: low, medium or high quantity for corresponding nutrient. Grey for Not Applicable
Energy -
Fat 13.0 g
Sat Fat 3.85 g
Salt 239.0 mg
Sugars 19.9 g
  • Other Items
  1. 200 Gm Whipped Cream
  2. 150 ml Refined Oil
  3. 1/2 teaspoon Baking Soda
  4. 500 Gm Mango
  5. 200 ml Milk
  6. 250 Gm Flour
  7. 1/2 teaspoon Baking Powder
  8. 60 Gm Yoghurt (curd)
  9. 200 Gm Custard Powder
  10. 250Gm Sugar
  1. For preparing sponge- Set the oven at 180*c. Prepare a baking tray with butter paper and keep aside. Take (Flour, curd, refined oil, baking powder, baking soda and sugar)in a mixing bowl and mix well to obtain smooth batter. Pour the batter in prepared baking tray and level with the spatula knife. Put the tray in preheated oven for about 30-35 minute baking. When baking completed, take it out the tray from oven and leave it to cool at room temperature. De-seed, peel half of the mangoes and puree them in a blender. Chop the rest into small pieces.
  2. For making mango cream- Dissolve the sugar, custard powder and little milk together and mix properly till a smooth paste is formed. Boil the rest of the milk in a sauce pan over a slow flame, pour the prepared custard paste in it and mix frequently till a thick consistency is achieved. Remove from fire and keep it at room temperature for about 30 minute, then keep the cooked custard in freezer about 1 hour. Now add the whipped cream and mango puree in prepared custard paste and mix well.
  3. finally, slice the baked cake sponge in three equal thin sheets and layer with prepared mango cream and chopped mango. Keep the prepared pastry layer in freezer for about 2 hr. to set. Now cut the pastry layer in desired shape and cover with thin cream and decorate with thin sliced mango. Serve it cold.