Take the classic biscotti, flavour it with exotic mango pulp and make it vegan. Twice baked, it is just as crisp as the original recipe.
- Ingredients
- Serving suggestions
- Storage
- Other Eggless Baking Recipes
Vegan mango biscotti is a delightful twist on the traditional Italian treat, blending the exotic sweetness of mango with the satisfying crunch of biscotti.
Made without any animal products, this version uses plant-based ingredients like flavourless oil, just like these Vegan Peanut Butter Oatmeal Chocolate Chip Cookies . Fresh mango pulp is incorporated into the dough, adding a burst of tropical flavor with each bite.
The biscotti are twice-baked to achieve their signature crispiness, making them perfect for dunking into a cup of tea or coffee.
Whether enjoyed as a morning snack or an afternoon sweet treat, vegan mango biscotti offer a delicious and guilt-free indulgence.
I like to use homemade mango pulp made from either Indian kesar or alfonso mangoes. However, you can use tinned pulp or any other variety of mango.
It works so well in this Vegan Mango and Coconut Loaf Cake and 2 ingredient eggless mango mousse .
Ingredients
- Plain flour – all purpose flour
- Mango pulp
- Cornmeal (yellow)
- Sugar – plain white sugar
- Sunflower oil
- Cardamom powder – optional but brings out wonderful Indian fusion flavours
- Bicarbonate of soda
- Baking powder
- Vanilla extract
- Chopped mixed nuts – I went with almond and pistachio but you can change this based on your liking.
Serving suggestions
Biscotti are best enjoyed with a cup of coffee. Go for a coconut milk coffee or indulge in a pistachio latte .
If you’re more into tea and biscuits, you might like an English tea or masala chai .
Storage
Store biscotti as soon as it is cooled in an airtight container. They will retain their crunch for about 1 week.
Other Eggless Baking Recipes
Ras Malai Cake without Eggs
Gulab Jamun Mix Cake
Air Fryer Funfetti Nankhatai
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Vegan Mango Mixed Nut Biscotti
Equipment
- 1 Mixing bowl
- 1 Baking tray
- 1 oven
- 1 Serrated knife
Ingredients
- 4 cup Plain flour
- 1.5 cup Mango pulp
- 1.5 cup mixed nuts I used almonds and pistachios
- 1.5 cup cornmeal
- 1.5 cup sugar
- 0.5 cup sunflower oil
- 0.5 teaspoon cardamom powder
- 1 teaspoon bicarbonate of soda
- 3 teaspoon baking powder
- 2 teaspoon vanilla extract
Instructions
- Pre heat oven to gas mark 4-5.
- Mix plain flour, corn meal, baking powder, soda and cardamom powder in a one bowl and leave aside.
- In another bowl combine mango pulp, oil, sugar and vanilla extract and whisk for 2-3 minutes or until sugar dissolves.
- Now add the flour mix but do not whisk more than 20 seconds each time. Mix everything evenly.
- Add the whole nuts and mix with spatula. (Make sure you use wooden spoon for the mixing)
- Leave the batter for 5-7 minutes, at this stage the batter will be very sticky and thick.
- Line a baking sheet with parchment paper, divide the batter into four equal parts and place on a flour surfaced board.
- Now pat each half batter and shape them into a log around 10 inch long, 1 inch thick and 3-4 inch wide.
- Place on a baking tray and bake 35-40 minutes until firmed.
- Cool about 10 minutes on a wire rack, then place them onto chopping board and cut biscotti into thin slices using serrated knife.
- Place the cut biscotti on a baking tray again and bake them about 15-20 minutes or till lightly brown.
- Remove from the oven and allow to cool on a wire rack.
Video
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.
Note – This recipe was first published in August 2012. This post has since been updated with helpful content and new images. The recipe remains the same.
Vegan Mango Mixed Nut Biscotti
Equipment
- 1 Mixing bowl
- 1 Baking tray
- 1 oven
- 1 Serrated knife
Ingredients
- 4 cup Plain flour
- 1.5 cup Mango pulp
- 1.5 cup mixed nuts I used almonds and pistachios
- 1.5 cup cornmeal
- 1.5 cup sugar
- 0.5 cup sunflower oil
- 0.5 teaspoon cardamom powder
- 1 teaspoon bicarbonate of soda
- 3 teaspoon baking powder
- 2 teaspoon vanilla extract
Instructions
- Pre heat oven to gas mark 4-5.
- Mix plain flour, corn meal, baking powder, soda and cardamom powder in a one bowl and leave aside.
- In another bowl combine mango pulp, oil, sugar and vanilla extract and whisk for 2-3 minutes or until sugar dissolves.
- Now add the flour mix but do not whisk more than 20 seconds each time. Mix everything evenly.
- Add the whole nuts and mix with spatula. (Make sure you use wooden spoon for the mixing)
- Leave the batter for 5-7 minutes, at this stage the batter will be very sticky and thick.
- Line a baking sheet with parchment paper, divide the batter into four equal parts and place on a flour surfaced board.
- Now pat each half batter and shape them into a log around 10 inch long, 1 inch thick and 3-4 inch wide.
- Place on a baking tray and bake 35-40 minutes until firmed.
- Cool about 10 minutes on a wire rack, then place them onto chopping board and cut biscotti into thin slices using serrated knife.
- Place the cut biscotti on a baking tray again and bake them about 15-20 minutes or till lightly brown.
- Remove from the oven and allow to cool on a wire rack.
Video
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.
Amritsari Paneer Bhurji is a delicious paneer curry made in a thick onion tomato gravy and a special dhaba style masala.
- Ingredients
- Serving suggestion
- Storage
- Other paneer dishes
I love making paneer dishes for special occasions, as they are always a hit with family and friends. Shahi Paneer is my go-to luxurious recipe.
This time, I decided to try my hand at Amritsari Paneer Bhurji, a delicious and flavorful dish that adds a special touch to any celebration.
Paneer Bhurji is an Indian dish made with crumbled paneer that is cooked in a curry gravy. It has a semi dry consistency. You can also prepare Tofu Bhurji which is a vegan version and can be served for breakfast.
Amritsari Paneer Bhurji is a spicy and tangy scrambled paneer dish, infused with the robust flavours of Indian cuisine. It’s made by crumbling paneer and cooking it with onions, tomatoes, green chilies, and a blend of aromatic spices, creating a delightful and rich dish that is perfect for festive gatherings.
Ingredients
Paneer – I like to use homemade paneer but you can use store bought.
Onion, garlic, ginger, green chilies
Tomatoes – I have used a mix of passata (grated tomatoes) and fresh tomatoes.
Tandoori sauce or marinade
Turmeric
Garma masala
Oil or butter
Cream or butter
Fresh coriander/cilantro
Serving suggestion
Amritsari paneer bhurji is best served alongside Indian flatbreads such as whole wheat roti or crispy ajwain paratha .
If serving Paneer Bhurji as a main dish, why not serve it with bombay potatoes or bhindi bhaji .
Add a side such as Indian onion salad or Kachumber .
Storage
Store the bhurji in airtight containers and place in the fridge as soon as it cools. It will stay fresh for up to 3 days.
You can freeze leftvoers in a freezer safe container for up to 1 month. Allow to defrost and reheat on the stove top. You may need a bit of milk to loosen it.
Other paneer dishes
Paneer Tikka Biryani
Panch Phoran Paneer
Punjabi Matar Paneer
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Amritsari Paneer Bhurji
Equipment
- 1 pan
Ingredients
- 3 cup paneer grated
- 1 large onion
- 5 cloves garlic
- 1 inch ginger
- 2 green chillies adjust according to taste
- ½ cup tomato puree or passata
- 2 tomatoes chopped
- 2 tablespoon oil or butter
- ¼ cup tandoori marinade
- 2 tablespoon yogurt
- 1 teaspoon turmeric
- ½ teaspoon garam masala
- ¼ cup cream or butter
- ¼ cup coriander leaves finely chopped
Instructions
- Finely chop the onion, garlic and ginger.
- Finely slice green chillies.
- Mix yogurt with tandoori marinade.
- Heat oil in a heavy bottomed pan and once hot, add the cumin seeds.
- Add in the chopped onion mixture and sauté until translucent.
- Add in the green chillies.
- Add the tandoori marinade, turmeric powder and garam masala and mix well.
- Tip in the passata and coriander leaves and cook until oil appears on the sides of the pan.
- Add approximately half a cup of water and allow the mixture to cook for 5 minutes.
- Add in the grated or crumbled paneer and mix well to incorporate.
- Add fresh chopped tomatoes and water to loosen the dish if needed.
- Allow the bhurji to cook for a further 5 minutes. Optionally add cream or whole milk to loosen it further.
- Garnish with more coriander leaves.
Video
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.
