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.

Ingredients

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
$50
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Diaspora Co.’s Spice Set
$65
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Stir Crazy
3-Piece Nested Mixing Bowl Set
$95
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For the cake:

  • Preheat oven to 350F and grease Little Hottie (or an 8x8 dish).
  • In a large mixing bowl, cream the butter and sugar with a whisk.
  • Beat in the eggs and whisk until ribbony.
  • Stir in the buttermilk and vanilla.
  • Sift in the flour, baking powder, and salt. Switch to a wooden spoon and mix the batter until it just comes together.
  • Remove the seeds from the cardamom pods (discard the pods) and pound in a mortar & pestle until it reaches a coarse powder texture.
  • Add the cardamom powder and lime zest to the batter and mix until incorporated.
  • Transfer the batter to the Little Hottie and bake for 30-35 minutes until the cake is set and a tester releases clean.
  • Let cool before frosting.

 

For the frosting:

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

Photos by Mehreen Karim.