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Mango Shahi Tukda, a decadent Indian dessert made by smothering bread in a creamy sauce, Vegan.
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4.5 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
Servings: 6


  • 3 slices of white bread. Trim the crust and quarter the slices
  • 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 coconut palm sugar or turbinado sugar
  • 1 cup mango puree
  • ½ teaspoon cardamom powder use green cardamom pods
  • Chopped cashews for garnish


  • 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.