This quick and easyVegan Eaton Mess with Mango,inspired byBritish classic Eton Mess,features crunchy vegan cardamom meringue, a jumble of whipped coconut cream and the King of fruit – Mango. A perfect dessert to celebrate the sunshine!

Ideally, you only want to cook mango when they are not as good and need to be mixed with other flavours. However, I still wanted to feed some recipes to the blog so I made some dishes where the mango isn’t cooked but eaten in its raw form. There are few better ways to enjoy Indian mangoes than Keri No Ras Gujarati Style (Mango Nectar) – a staple but heavenly dessert in almost every Gujarati home in this season. Mango & Chilli Hummus , my kids love it, it’s vibrant, fresh and easy made with few ingredients. Mango Shrikhand , a heavenly dessert made with fresh mango, saffron and yogurt. and Vegan Mango Mess , just grab a fork and dig into this delicious mess! I patiently waited almost a year to try out this dessert in my own kitchen to make from scratch.

VEGAN MANGO MESS

If you are like my family and also obsessed with mango , this vegan mango mess will be your new favourite thing in the world. Vegan Mango Mess is my twist on the classic English summer dessert Eton mess. This easy and delicious mess is made with lightly crushed homemade cardamom vegan meringue, lightly whipped coconut cream and natures bounty Alphonso mango and adorned with pomegranate arils and freshly plucked mint leaves from my back garden.

INGREDIENTS FOR VEGAN MANGO MESS

Primarily this dessert is made of simple ingredients and so easy to prepare. The three main ingredients are -Homemade cardamom vegan meringue -Mangoes -Whipped coconut cream for decoration which is optional, you can use Pomegranate Arils and Mint leaves

HOW TO MAKE VEGAN MANGO MESS

The preparation is so quick and simple if you already have bought vegan meringue. But to make meringue at home from scratch is not a tedious job as you may think, just keep a couple of tips in mind and you can have crispy and chewy vegan meringue in just a couple of hours. Let’s assemble this beautiful mess, shall we? Call your little munchkins to help you if you have one or two because they will have lots of fun to assemble this dessert. Make sure your homemade meringues are totally cooled before you make this dessert. Peel the mango, cut into small piece and use half into making the coulis (uncooked). Whip the coconut cream to soft peak and mix everything to obtain a perfect Vegan Mango Mess.

HOW TO MAKE FOOLPROOF CARDAMOM VEGAN MERINGUE AT HOME?

As I don’t consume eggs , I’ve never tried to attempt making traditional meringue at home , but since I came to know how to make eggless meringue or aquafaba meringue, my joy knew no bounds and already made a few times successfully at home using this recipe from Loving it Vegan and found some good tips from The Lazy Vegan Baker. To make vegan meringue at home is easy as long as followed a recipe that has exact measurements and method. Just need boiled chickpea water aka aquafaba, or water from a can of chickpeas, granulated sugar works best , cream of tartar and fine cardamom powder.

Preheat the oven to gas mark 1/4 250F or 120C. (Very cool or very slow) Lined a couple of baking trays with parchment paper. Place chickpea water and cream of tartar into a mixer bowl (use an electric mixer) and start off on a lower speed and let it become nice and foamy.

Then increase the speed up and you will mixture to start to get creamy and glossy. Now slowly add sugar as it whips and continues until you have nice glossy and stiff peaks.

Spoon or pipe mixture onto the lined baking tray… don’t worry about exact shape and size as you are going to crush them later.

Bake it in the oven for 45 minutes then turn off the oven, don’t open the door and leave it in the oven for another hour or so. Must follow this step for an airy, crunchy and tasty. After an hour removes it from the oven, let it cool completely at the room temperature.

Use it in a recipe or store it in the refrigerator in an airtight container. (In high humidity they collapses in a very short time and start sticking)

WHY THIS RECIPE WORKS

Alright guys now, You are just 3 ingredients away from indulging in one bite of this amazingly delicious Vegan Mango Mess! A bit of sunshine in every spoon . Want to see my other mango recipes? Gujarati Mango Kadhi , Badami Methi Mengo Paneer Mango Panna Cotta

Mango Kheer

VEGAN MANGO MESS

HAVE YOU MADE OUR VEGAN MANGO MESS?

Vegan Mango Mess

ingredients:

• 8-10 small cardamom vegan meringue ( check recipe above in the post)
• 4 ripe mangoes, peeled, deseeded and cubed
• 200 g lightly whipped coconut cream
• 2 TBSP pomegranate arils
• Fresh mint leaves

instructions:

How to cook Vegan Mango Mess

1. Place half mango cubes into Blender and blend until you have a smooth puree.
2. Lightly crush meringue and place into the four serving glasses.
3. Now add mango puree, whipped cream and top it up with mango cubes.
4. Garnish it with arils and mint leaves if using.
5. Serve.
6. Enjoy!

NOTES:

Want to know how to make PERFECT Restaurant-Style Garlic and Coriander Naan at home? Prepare this pillowy and delicious egg-free naan to soak up those rich and exotic Indian curries you have made!

Just a few days ago we had a small get together at ours, mum was in charge of stirring the curries and I took charge in making this flavourful garlic and coriander naan. Mum prepared delicious creamy Matar Paneer , Indian Vegetable Curry Daal Makhni and fluffy Coconut & Almond rice

WHAT IS NAAN OR NAAN BREAD?

If it’s Naan or Naan bread then what about Grandad bread? Ok jokes aside, but seriously let’s admit a generous spread of Ghee or Butter over a piping hot naan bread is the piece de resistance . According to some historians, naan bread was enjoyed by the Royals in India in the olden days but is now a staple of Indian cuisine.

However, it’s not an everyday affair . The west associate naan with every type of curry but Indians hardly whip up naan at home. Most of us enjoy naan in restaurants or at events. In our home, we like to serve naan on some occasions such as birthdays or small get-togethers. Me and my brother are obsessed with Peshwari Naan too.

For the Garlic and Coriander Naan, the addition of garlic puree in the dough, Nigella seeds (aka Kalonji-Onion seeds) and finely chopped coriander and garlic butter are a must.

HOW TO MAKE PERFECT RESTAURANT STYLE GARLIC AND CORIANDER NAAN AT HOME?

Okay, take a deep breath and tell yourself that to make naan at home is not as scary as you may think.

The key to extra soft, chewy and fluffy naan is to have the right ingredients, proper measurements and some time on your hands. This recipe of mine is so simple and straight forward, and don’t worry about what shape you give it to your naan or how it looks, it still going be so DELICIOUS! Truly speaking, you can’t go wrong with this recipe.

First, check your ingredients, if want to enjoy restaurant-style garlic and coriander naan, for the day don’t look at your diet plan chart but go and buy whole milk, full-fat Greek yogurt and Ghee or Butter. All these ingredients will make your naan soft, fluffy and extra delicious. For the chewy texture and flavour use plain flour or all purpose flour.

After ingredients, check you have the proper tools. Don’t worry I am not asking you to order a big and expensive tandoor (clay oven) but just an inexpensive cast iron skillet. I urge you to get one if you want your naan with airy toasted charred pockets. You don’t have to buy the top of the range, any will do. Just heat the skillet, almost you can smell like it’s burning (screaming hot) and see the difference because it’s a game changer! Dreaming for a melt in your mouth naan with which you can scoop your curry with? Then use some elbow grease and roll your naan bread very thin, almost like a paratha. Nope, we won’t accept those thick, dense and crumbly naans from the supermarket. Thinly rolled naan will cook so quickly and all the way through on a piping hot cast iron skillet.

Next and perhaps most importantly you will need perfectly proven dough and that could be a little difficult to achieve when the weather is cooler. Try to keep the dough at a stable temperature around 24C/75F. The wonderfully proven dough is so easy and soft to work with. Now living in the UK, and I’m sure my fellow Brits here will also understand, waiting for the dough to rise is painstaking. With low temperatures most of the year, our best bet is to crank up the heating and leave the dough fairly close to the radiator. One such way around this is to use an electric pressure cooker such as Instant Pot.

SERVING SUGGESTIONS

This naan is not only served to mop up rich and delicious curries such as Authentic Chana Masala , Rajma Masala , Aloo Matar but also scoop up some creamy Turkish tadka hummus or wrap around falafels , Tandoori cauliflower and Chickpeas or Creamy Paneer Tikka .

Why not pair it with this easy and foll-proof Aloo Baingan with some Raita.

Why not spread some of your favourite sandwich spread and add some salad? If there are any leftover (which I doubt), make Naanizza, easy Easy Naan Pizza !

HOW TO STORE THE NAAN BREAD?

I would suggest finished eating fresh naan as soon as possible, but if you want to make ahead and freeze then go for it. Make all the naan following the given method, but skip applying garlic ghee and coriander. Stack the naans between parchment paper, one by one and place neatly in an airtight freezer-proof container or freezer bag for up to 3 months. When ready to serve, turn on the grill or broiler, sprinkle some water on the naan and cook under the hot grill on both sides until thoroughly cooked. Apply garlic ghee or butter, sprinkle coriander and serve straightaway.

STEP BY STEP PICTURES OF MAKING RESTAURANT STYLE GARLIC AND CORIANDER NAAN AT HOME?

First, measure out all the ingredients. In a big bowl whisk plain flour, salt, baking powder and nigella seeds, keep it aside. In a jug combine warm milk and water (lukewarm). In a bowl of a stand mixture place sugar, yeast and milk mixture. Leave it for 15 minutes to bloom. After 12-15 minutes it should be frothy ( if it does not discard the mixture, start over with new packet of yeast following the same method.)

Add greek yogurt to the frothy yeast mixture and combine well. Then add whisked flour mixture little at a time and garlic puree, process with the dough hook, set the mixture to medium speed and knead the dough till you get large smooth mass.

PROVE DOUGH IN INSTANT POT

Place the parchment paper in an inner pot and place the dough, cover the pot with the lid.

Put the inner pot in the instant pot, select YOGURT mode and press for 1 hour.

Without Instant Pot follow this method – k nead the dough for a couple of minutes, and leave it to rest in well-oiled bowl covered with clean tea towel in a warm place about at 24C, if living in a colder place preheat the oven for a few minutes, TURN OFF THE OVEN and keep bowl covered in the oven for at least 60-90 minutes)

When the program is complete, knead the dough for a couple of minutes on a floured surface before dividing into the equal portions and make round balls. Keep finely chopped coriander ready, make garlic ghee by combining melted ghee, crushed garlic and sea salt flakes. Now roll your naan in round shape as thin as possible on a floured surface using a rolling pin. This may take a few attempts but you’ll get there! Remember that Rome wasn’t built in a day!

Now time to heat your cast iron pan skillet or pan, it should be ripping hot (be careful by accident not to touch any handles) Apply some garlic ghee on the one side of the naan or directly brush some on the skillet and place brushed side naan direct on the heated pan. Immediately cover the pan with the glass lid, so you can see what’s going on inside. After 45 seconds to 1 minute flip the naan over the other side and cook further no more than 30 seconds.

Remove it from the pan, brush or drizzle garlic ghee on top of the piping hot naan, sprinkle a generous amount of finely chopped coriander and serve immediately or store naan, wrapped in a clean kitchen towel to keep warm and soft.

Garlic Coriander Naan

Equipment

• Big bowl or stand mixer
• Rolling Pin
• Cast iron skillet
• Electric pressure cooker
• Tea towel
• Pastry brush

Ingredients

• 4 cup plain flour
• ¼ TSP. salt
• 1 cup full-fat Greek yogurt
• 1 TSP. Nigella seeds
• 1 TSP. garlic puree
• 1 ½ teaspoons baking powder
• ¼ cup lukewarm water
• ¾ cup lukewarm whole milk
• 1 TBSP sugar or honey
• ¾ TSP. active dry yeast
• ¼ cuphomemade ghee
• ½ TSP minced garlic
• Coriander finely chopped for garnish
• Flaky sea salt

Instructions

• In a big bowl whisk plain flour, salt, baking powder and nigella seeds, keep it aside.
• In a jug combine warm milk and water (lukewarm). In a bowl of a stand mixture place sugar, yeast and milk mixture.
• Leave it for 15 minutes to bloom. After 12-15 minutes it should be frothy ( if it does not discard the mixture, start over with new packet of yeast following the same method.)
• Add greek yogurt to the frothy yeast mixture and combine well. Then add whisked flour mixture little at a time and garlic puree, process with the dough hook, set the mixture to medium speed and knead the dough till you get large smooth mass.
• Set aside to prove in a warm space for 90 minutes. Or use an electric pressure cooker. Sprinkle some extra flour into the inner pot, place dough in the pot and close the lid and select the prove function for 60 minutes.
• When the programme is complete, knead the dough for a couple of minutes on a floured surface before dividing into the equal portions and make round balls.
• Keep finely chopped coriander ready, make garlic ghee by combining melted ghee, crushed garlic and sea salt flakes.
• Now roll your naan in round shape as thin as possible on a floured surface using a rolling pin, approximately 1/4 cm thick.
• Now time to heat your cast iron pan skillet or pan, it should be piping hot (be careful by accident not to touch any handles) Apply some garlic ghee on the one side of the naan or directly brush some on the skillet and place brushed side naan direct on the heated pan. Immediately cover the pan with the glass lid, so you can see what’s going on inside. After 45 seconds to 1 minute flip the naan over the other side and cook further no more than 30 seconds.
• Remove it from the pan, brush or drizzle garlic ghee on top of the piping hot naan, sprinkle a generous amount of finely chopped coriander and serve immediately or store Store naan, wrapped in a clean kitchen towel to keep warm and soft.

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.