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Mango Shahi Tukda, a decadent Indian dessert made by smothering bread in a creamy sauce, Vegan.
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4.50 from 2 votes

Mango Shahi Tukda

A decadent dessert of fried white bread drowned in a creamy mango-cashew-cardamom pudding sauce.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Dessert
Cuisine: Indian
Diet: Vegan, Vegetarian
Keyword: Vegan mango shahi tukda
Servings: 6 pieces
Calories: 203kcal


  • 3 slices white bread (trim out the crust and cut each slice into quarters)
  • 1 tablespoon coconut oil

For the mango cashew cream sauce

  • ½ cup raw cashews (soaked for 4 hours or more in 1 cup of water)
  • ½ cup sugar
  • 1 cup mango puree
  • ½ teaspoon ground cardamom use green cardamom pods
  • Chopped cashews for garnish (optional)


  • Heat the coconut oil in a skillet and then fry the slices of bread on each side until golden. Set aside.
  • Make the sauce by blending the raw cashews with the water into a very smooth paste.
  • Add the sugar and bring the mixture to a boil in a heavy saucepan. Let it cook, stirring frequently, for about five minutes or until the mixture thickens.
  • Turn off the heat and add the mango puree and cardamom. Stir to mix thoroughly.
  • Arrange the slices of fried bread on a plate and pour the sauce over. The sauce should be hot so it soaks nicely into the bread,
  • Sprinkle with some cashews (fry them in a little oil for extra flavor)
  • Let the bread stand for a few minutes before serving, so it absorbs the sauce.


Serving: 1piece | Calories: 203kcal | Carbohydrates: 33g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 62mg | Potassium: 159mg | Fiber: 1g | Sugar: 24g | Vitamin A: 460IU | Vitamin C: 16mg | Calcium: 36mg | Iron: 1mg