Vegan Mango Vermicelli Dessert

04 Jul Vegan Mango Vermicelli Dessert

Last Updated on July 4, 2026 by blessmyfoodbypayal

Vegan Mango Vermicelli dessert with step wise pictorial and video method.

Mango is such a versatile fruit which can be turned into various recipes, be it sweet or savoury. 

And on the other hand, vermicelli is something which is usually transformed into a kheer or pudding and also upma.

You might have seen these 2 ingredients cooked in one way or the other, but it’s rare that both are combined together and created a beautiful dessert. 

But here we have come up with the combo of both. 

This Mango Vermicelli Glass Dessert recipe is so unique that whoever you serve it to, will absolutely love it.

This summer mango vermicelli dessert recipe uses no expensive ingredients like cream or condensed milk, yet makes a most enjoyable and delish dessert.

Though mango and vermicelli are two such ingredients, which individually don’t create any impact as a party dessert but if amalgamated as a layered dessert in glass, it can be an eye catchy dessert. 

The best part of this easy mango vermicelli dessert recipe is that it requires no cream, no condensed milk, no baking. Made with everyday ingredients, this eggless mango vermicelli dessert recipe with attractive layered presentation can be prepared in advance. Really such a suitable dessert for summer gatherings.

Also, served in individual small glasses, this no bake mango vermicelli dessert recipe is already portioned, hence no hassle of distribution. All your guests will pick their glass and enjoy. Hence this layered mango vermicelli dessert in glass ideal for parties and guests.

Step wise pictorial recipe of Vegan Mango Vermicelli dessert 

MAKING OF MANGO PUREE 

Take a grinder jar and add mango pulb in it. 

Also add sugar and vanilla essence

Blended into a smooth puree.

Transfer the puree in a bowl and place it in the refrigerator so that it get chilled and turns thick as well. 

MAKING OF VERMICELLI 

Take water in a saucepan and add sugar and coconut oil in it. 

When water begins to boil, add roasted vermicelli. 

Cook it on low to medium flame. 

When vermicelli turns soft enough to eat, switch off the heat provided entire water is dried up. If still there is some water left, then turn the heat to high and let the water evaporate completely. 

Take the pan of the heat and let Vermicelli cool down completely.

LAYERING 

Take some beautiful glasses and firstly make a base layer of vermicelli. 

Then pour the thick mango puree all over the vermicelli, fill the glass up to the top.

Lastly garnish with nuts of your choice. We have used cashews and pistachios.

Decorate with fresh mint leaf. 

Please the glasses in refrigerator for sometime.

Enjoy chilled.

NOTES

1. More sweet the mangoes will be, less sugar you will have to add. That’s why prefer the ripe to over ripe mangoes.
2. If you want to make it vegetarian, you can replace water with milk and coconut oil with desi ghee.
3. Instead of tall glasses, prefer to make it in short glasses, because desserts are usually preferred in less quantity.
4. It tastes best when served chilled. 

Vegan Mango Vermicelli Dessert – Recipe Card

Vegan Mango Vermicelli dessert

blessmyfoodbypayal

Fusion vegan mango vermicelli dessert combines tropical mango sweetness with delicate vermicelli noodle texture in perfect tropical harmony.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Course Dessert

Cuisine Indian fusion

Servings 6

Ingredients

  

1 cup = 250 ml

FOR MANGO PUREE

• 2 cup pulp of ripe mangoes
• 3-4 tbsp sugar (or according to sweetness of mangoes)
• 1 tsp Vanilla essence

FOR VERMICELLI

• 1 cup/100 grams Vermicelli (roasted)
• 1.5 cup water
• 4 tbsp sugar
• 1 tsp coconut oil

ADDITIONAL INGREDIENTS

• Chopped nuts of your choice
• Fresh Mint leaves

Instructions

 

MAKING OF MANGO PUREE

• Take a grinder jar and add mango pulp in it.
• Also add sugar and vanilla essence
• Blended into a smooth puree.
• Transfer the puree in a bowl and place it in the refrigerator so that it get chilled and turns thick as well.

MAKING OF VERMICELLI

• Take water in a saucepan and add sugar and coconut oil in it.
• When water begins to boil, add roasted vermicelli.
• Cook it on low to medium flame.
• When vermicelli turns soft enough to eat, switch off the heat provided entire water is dried up. If still there is some water left, then turn the heat to high and let the water evaporate completely.
• Take the pan of the heat and let Vermicelli cool down completely.

LAYERING

• Take some beautiful glasses and firstly make a base layer of vermicelli.
• Then pour the thick mango puree all over the vermicelli, fill the glass up to the top.
• Lastly garnish with nuts of your choice. We have used cashews and pistachios.
• Decorate with fresh mint leaf.
• Please the glasses in refrigerator for sometime.
• Enjoy chilled.

Video

Notes

1. More sweet the mangoes will be, less sugar you will have to add. That's why prefer the ripe to over ripe mangoes.
2. If you want to make it vegetarian, you can replace water with milk and coconut oil with desi ghee.
3. Instead of tall glasses, prefer to make it in short glasses, because desserts are usually preferred in less quantity.
4. It tastes best when served chilled.

Keyword vegan mango vermicelli dessert