I am here with a quick recipe for Diwali and I think you'll love it as much as I do not just because it's delicious (as in out-of-this-world good) but because it's also ridiculously easy to make. Mango Shahi Tukda.

Shahi Tukda is a dessert with origins in India's Muslim culture. White bread is deep fried and then drowned in a sea of rabdi, or condensed milk pudding infused with cardamom. The milk soaks into the bread, creating a ravishing dessert experience that you will not want to miss.

For my Mango Shahi Tukda, I added another one of my favorite ingredients to an already decadent dish: mango. Mango and cardamom are a match made in food heaven, and with the velvety cashew cream they create a dreamy, creamy sauce.

Also, this version is healthier than the original because, for one, I shallow-fry the bread in a very thin layer of oil, instead of deep-frying it. And the cashew cream is, of course, better for you than milk and cream would ever be.

I have a lot on my mind right now, and there will be explanations later, but for now I want to leave you with a heartfelt wish for a very happy Diwali. May the lights of good fortune shine on you, yours, and every creature alive.

Mango Shahi Tukda Vaishali · Holy Cow! Vegan Recipes A decadent dessert of fried white bread drowned in a creamy mango-cashew-cardamom pudding sauce. 5 from 1 vote Print Recipe Pin Recipe Prep Time 20 mins Cook Time 10 mins Total Time 30 mins Course Dessert Cuisine Indian Servings 6 Ingredients 1x 2x 3x 3 slices of white bread. Trim the crust and quarter the slices

1 tbsp coconut oil

For the mango-cashew cream sauce:

1/2 cup raw cashews soaked for 4 hours or more in 1 cup of water

1/2 cup coconut palm sugar or turbinado sugar

1 cup mango puree

1/2 tsp cardamom powder use green cardamom pods

Chopped cashews for garnish Instructions 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. Tried this recipe? Let us know ! Or post a photo on Instagram and tag @HolyCowVegan

More dairy-free Indian sweet recipes.