Mango Overload

Ingredients for Cake:

All Purpose Flour – 1 Cup
Mango Pulp/Puree – ¾ Cup
Baking Soda – A pinch
Baking Powder - 1 Tsp
Salt – A pinch
Sugar – ¼ cup
Oil – 1/3 Cup
Milk – 3 Tbsp

Mix all the dry ingredients and the wet ingredients separately.

Slowly add the dry ingredients to the wet and mix well until you form a smooth batter.

When the mixture is well incorporated, grease a cake pan, and pour the batter into the pan.

Chop the almonds, and top the cake with the chopped nuts.

Pre-heat the oven to 350F and bake for about 35 to 40 minutes. A knife inserted in the middle should come out clean. If the cake is not cooked through, the knife will have some batter on it.

Mango Whipped Cream:

Whipped Cream - 1 Cup

Mango Puree - 1/4 Cup

Mix them carefully, folding the mango pulp into the cream. Do not over mix.

When the cake is cooled, cut into squares. Place a square on the plate, top with the mango whipped cream. Top with chopped nuts and place another square of the cake. Top again with the mango cream, the nuts and finally top with some plain whipped cream.

Drizzle some mango pulp for the extra mango burst.

Enjoy!

Mango Shrikhand

This is a light and flavorful dessert, perfect for the warm summer months. Its is really easy to prepare and tastes great.

Yogurt  - 4 cups/ Greek yogurt - 3 cups
Frozen/Fresh mango pieces - 2 cups/ Mango pulp - 1 1/2 cups
Cardamom pods - 4
Sugar - 1/2 cup
Pistachios/Almonds - for garnish

Hang the yogurt in a muslin cloth for about 3 to 4 hours. This will drain all the excess liquid and the yogurt will become really thick and creamy. Alternately use the Greek yogurt, which is thick and creamy  by itself.
Puree the mango pieces with the sugar. If using the mango pulp, skip this step.
Remove the seeds from the cardamom pods, and powder them.
Whisk the yogurt, mango puree and the cardamom until it looks creamy.
Alternately, run this mixture in the blender.
Garnish with chopped nuts and a few mango pieces.
Serve chilled.