Mango Vanilla Cake Ice Cream Recipe – Easy Indian Dessert

Last Updated on 2 months by Neha Deshmukh

Mango Vanilla Cake Ice Cream Recipe – Easy Indian Dessert

Hey everyone! If you’re anything like me, you’re always on the lookout for a dessert that’s both impressive and ridiculously easy to make. Well, look no further! This Mango Vanilla Cake Ice Cream is exactly that – a delightful blend of textures and flavors that screams summer (or honestly, any time you need a little sunshine in your life!). I first made this for a friend’s birthday, and it was a huge hit. It’s become a regular in my kitchen ever since!

Why You’ll Love This Recipe

This isn’t just another ice cream dessert. It’s a playful mix of soft cake, creamy mango ice cream, and the warm hug of Indian spices. It’s quick to assemble, requires no baking (yay!), and is guaranteed to satisfy your sweet tooth. Plus, it’s a fantastic way to use up leftover vanilla cake. Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to whip up this dreamy dessert:

• 320 gm Vanilla Cake
• 500 ml Mango Ice Cream
• 2 Medium Mangoes
• As required Cardamom Powder
• As required Cinnamon Powder
• Chopped Pistachios, for garnish

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Vanilla Cake: I prefer a light and airy sponge cake for this recipe. It soaks up the ice cream beautifully. But a classic butter cake works wonderfully too – it’ll just be a bit denser. If you’re using a store-bought cake, a simple vanilla flavor is best.
• Mangoes: Oh, the mangoes! Alphonso mangoes are the gold standard, of course, if you can get your hands on them. But any sweet, fragrant mango will do. Kesar or Dasheri mangoes are also fantastic choices.
• Cardamom & Cinnamon: These spices are essential in Indian desserts. They add a warmth and complexity that just elevates everything. Don’t be shy with them, but start with a pinch and adjust to your liking. My dadi (grandmother) always said a little spice makes everything nice!
• Ice Cream: A good quality mango ice cream is key. Look for one that’s rich and creamy.

Step-By-Step Instructions

Alright, let’s get layering! It’s seriously easy.

1. First, divide your vanilla cake into 5 equal portions and chop it into medium-sized pieces. Don’t make them too small, you want some texture!
2. Now, let your mango ice cream soften at room temperature for about 10-15 minutes. You want it soft enough to easily spread, but not completely melted. A quick beat with a fork helps too.
3. Time to assemble! In each of your serving bowls, start with a layer of the chopped cake pieces.
4. Next, add a generous scoop of the softened mango ice cream on top of the cake.
5. Then, add some fresh mango pieces, and sprinkle a tiny bit of cardamom and cinnamon powder.
6. Repeat these layers – cake, ice cream, mango, spice – ending with a beautiful layer of ice cream and mango on top.
7. Finally, garnish with a sprinkle of chopped pistachios.
8. Pop the bowls into the refrigerator for at least an hour before serving. This lets the flavors meld together and the cake soften slightly.

Expert Tips

• Softening the Ice Cream: Don’t microwave it! Letting it sit at room temperature is the best way to soften it evenly.
• Mango Prep: To get perfectly diced mangoes, score the flesh in a grid pattern and then scoop it out with a spoon.
• Layering: Don’t overfill the bowls! Leave a little space at the top for the garnish.

Variations

This recipe is super adaptable. Here are a few ideas to spice things up:

• Vegan Adaptation: My friend Priya is vegan, and she loves this dessert made with vegan vanilla cake and vegan mango ice cream. It’s just as delicious!
• Gluten-Free Adaptation: If you’re gluten-free, simply use a gluten-free vanilla cake. There are some amazing options available now.
• Spice Level Adjustment: Feel free to adjust the amount of cardamom and cinnamon to your preference. I sometimes add a tiny pinch of nutmeg too!
• Festival Adaptations: This dessert is perfect for celebrations like Holi or birthdays. You can even add a few saffron strands for a festive touch.

Serving Suggestions

This Mango Vanilla Cake Ice Cream is best served chilled, straight from the fridge. A sprig of mint adds a lovely pop of color. It’s perfect on its own, or alongside a cup of chai.

Storage Instructions

Leftovers (if there are any!) can be stored in an airtight container in the freezer for up to a week. However, the cake might become a bit soggy after a few days.

FAQs

Let’s answer some common questions:

• What type of mangoes work best in this recipe? Alphonso mangoes are ideal, but Kesar, Dasheri, or any other sweet, fragrant mango will work beautifully.
• Can I make this dessert ahead of time? Yes, you can assemble it a few hours in advance and keep it in the freezer.
• Can I use store-bought mango pulp instead of fresh mangoes? Absolutely! Use about 1 cup of mango pulp for every 2 mangoes.
• What is the best way to soften the ice cream for layering? Let it sit at room temperature for 10-15 minutes. Avoid microwaving.
• Can I substitute pistachios with other nuts like almonds or cashews? Definitely! Almonds and cashews are both delicious alternatives.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments how it turns out for you!