I always like to make something festive but stress-free for the New Year, and this triple-layer milk nougat is exactly that. I can finish everything with just one non-stick pan—no oven, no baking skills needed. Sweet mango, tangy strawberry, and fragrant matcha come together in soft, chewy layers that look stunning and taste even better.
This is a high-impact, low-effort treat that’s perfect for gifting, sharing, or keeping all to yourself during the holidays.
Looking for more simple sweets? Both Mango Snowflake Crisp and Strawberry Snowflake Crisp are beginner-friendly recipes you can make without turning on the oven.
Contents
Why you’ll love this recipe
- No oven required, just one pan
- Soft, chewy, and never sticky
- Three beautiful layers with distinct flavors
- Perfect for New Year gift boxes and parties
- Beginner-friendly with almost zero fail risk
Ingredients
(Makes about 30–35 pieces, fits a 20cm square pan)
Mango Milk Nougat Layer (Bottom)
- 40g unsalted butter
- 200g marshmallows (plain, no filling)
- 10g glucose syrup (optional)
- 44g whole milk powder
- 5g pumpkin powder (or 2 drops mango food coloring)
- 30g dried mango, diced
Filling Layer
- 50g freeze-dried strawberries (whole pieces preferred)
Matcha Milk Nougat Layer (Top)
- 40g unsalted butter
- 200g marshmallows
- 10g glucose syrup (optional)
- 40g whole milk powder
- 6g matcha powder
Extra
- Butter, for greasing the pan
- Milk powder or matcha powder, for dusting (optional)
Instructions
1. Prep
Lightly grease a 20cm square pan with butter or line it with parchment paper. Dice the dried mango into small chunks. Set aside 15 whole freeze-dried strawberries for layering.
2. Make the mango layer
Heat a non-stick pan over low heat. Add 40g butter and melt completely. Stir in 10g glucose syrup (if using), then add 200g marshmallows. Keep stirring gently until fully melted and smooth—do not overcook.
Turn off the heat. Quickly add 44g milk powder and 5g pumpkin powder (or mango coloring). Mix until a smooth, cohesive nougat forms. Fold in the dried mango.
Transfer the mixture into the pan, press firmly, and smooth the surface evenly.
3. Add the strawberry layer
While the mango layer is still warm, evenly arrange the freeze-dried strawberries on top. Press gently so they adhere well and create a clean cross-section later.
4. Make the matcha layer
Using the same pan over low heat, melt 40g butter. Add 10g glucose syrup and 200g marshmallows, stirring until fully melted.
Turn off the heat. Add 40g milk powder and 6g matcha powder. Mix quickly until smooth and vibrant green.
Spread the matcha nougat evenly over the strawberry layer. Press and smooth so everything is tightly packed.
5. Chill and slice
Cover and freeze for 20–30 minutes until firm. Remove from the pan and slice with a sharp knife, cutting through the center of each strawberry for the prettiest look. Dust lightly with milk powder or matcha powder if desired.
Notes
- Always use low heat when melting marshmallows to prevent toughness
- Glucose syrup improves softness and shine but can be skipped
- Whole milk powder gives the best flavor and texture
- Work quickly once powders are added—nougat firms up fast
Frequently Asked Questions
Can I skip the glucose syrup?
Yes. The nougat will still work, just slightly firmer.
How should I store milk nougat?
Store sealed at room temperature for 2–3 days, or refrigerate for up to 7 days.
Can I change the flavors?
Absolutely. Swap matcha for cocoa, or use cranberries, raisins, or Oreo pieces instead of mango and strawberries.
Why is my nougat hard?
Most likely the marshmallows were overheated. Keep the heat low and remove from the stove as soon as they melt.
Is this suitable for gifting?
Yes! Cut into neat cubes, pack into candy boxes, and add festive labels—perfect for New Year gifts.
Triple-Layer Mango, Matcha & Strawberry Milk Nougat (No-Bake, Super Easy)
Ingredients
Mango Milk Nougat Layer (Bottom)
- 40 g unsalted butter
- 200 g marshmallows plain, no filling
- 10 g glucose syrup optional
- 44 g whole milk powder
- 5 g pumpkin powder or 2 drops mango food coloring
- 30 g dried mango diced
Filling Layer
- 50 g freeze-dried strawberries whole pieces preferred
Matcha Milk Nougat Layer (Top)
- 40 g unsalted butter
- 200 g marshmallows
- 10 g glucose syrup optional
- 40 g whole milk powder
- 6 g matcha powder
Extra
- Butter for greasing the pan
- Milk powder or matcha powder for dusting (optional)
Instructions
Prep
- Lightly grease a 20cm square pan with butter or line it with parchment paper. Dice the dried mango into small chunks. Set aside 15 whole freeze-dried strawberries for layering.
Make the mango layer
- Heat a non-stick pan over low heat. Add 40g butter and melt completely. Stir in 10g glucose syrup (if using), then add 200g marshmallows. Keep stirring gently until fully melted and smooth—do not overcook.
- Turn off the heat. Quickly add 44g milk powder and 5g pumpkin powder (or mango coloring). Mix until a smooth, cohesive nougat forms. Fold in the dried mango.
- Transfer the mixture into the pan, press firmly, and smooth the surface evenly.
Add the strawberry layer
- While the mango layer is still warm, evenly arrange the freeze-dried strawberries on top. Press gently so they adhere well and create a clean cross-section later.
Make the matcha layer
- Using the same pan over low heat, melt 40g butter. Add 10g glucose syrup and 200g marshmallows, stirring until fully melted.
- Turn off the heat. Add 40g milk powder and 6g matcha powder. Mix quickly until smooth and vibrant green.
- Spread the matcha nougat evenly over the strawberry layer. Press and smooth so everything is tightly packed.
Chill and slice
- Cover and freeze for 20–30 minutes until firm. Remove from the pan and slice with a sharp knife, cutting through the center of each strawberry for the prettiest look. Dust lightly with milk powder or matcha powder if desired.
