I wanted to make an Eid dessert that felt personal to me. As a child, I never reached for the mithai, but there was always this one cool aunty who would bring this big trifle dish of mango mousse. That was the only dessert I would run to eat. I wanted to recreate that cool-aunty mango mousse but in my own way. Read more about Noreen's story here.


Makes 1 cake
For the Cake:
  • 1 stick unsalted butter, melted
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1/2 cup buttermilk
  • 1 tsp vanilla bean paste
  • 1 1/4 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 4 cardamom pods
  • zest of 1 lime

For the Frosting
  • 1/2 cup mango puree, from 1-2 ripe mangoes
  • 1 cup heavy whipping cream
  • 3 Tbsp confectioners sugar
  • 1/2 tsp vanilla bean paste
  • toppings: fresh mango slices, chopped pistachios, lime zest, edible gold leaf, edible flowers
Cookware Used
Little Hottie
8x8-Inch Square Baking Dish
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Little Sheet Duo
Two Nonstick Quarter-Sheet Pans
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Stir Crazy
3-Piece Nested Mixing Bowl Set
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For the cake: 
  1. Preheat oven to 350°F and grease Little Hottie (or an 8x8 dish).
  2. In a large mixing bowl, cream the butter and sugar with a whisk.
  3. Beat in the eggs and whisk until ribbony.
  4. Stir in the buttermilk and vanilla.
  5. Sift in the flour, baking powder, and salt. Switch to a wooden spoon and mix the batter until it just comes together.
  6. Remove the seeds from the cardamom pods (discard the pods) and pound in a mortar & pestle until it reaches a coarse powder texture.
  7. Add the cardamom powder and lime zest to the batter and mix until incorporated.
  8. Transfer the batter to the Little Hottie and bake for 30-35 minutes until the cake is set and a tester releases clean.
  9. Let cool before frosting.


For the frosting: 

  1. Peel and dice the mangoes discarding the seed and add to a food processor.
  2. Process until smooth and no visible chunks remain.
  3. Transfer the mango purée to a fine mesh sieve and strain to remove any residual pulp. Discard the pulp and set the purée aside.
  4. In a stand mixer or by hand, whip the heavy cream, sugar, and vanilla until stiff peaks form.
  5. Gently fold the mango puree into the whipped cream until incorporated.
  6. Spread the mango cream evenly on the cake.
  7. Decorate the cake with fresh mango slices, chopped pistachios, lime zest, edible gold leaf, and edible flowers.

Photos by Mehreen Karim.