Get some luscious mangoes and try these mango recipes by Pastry Chef, Waqar Ahmed, Hilton Bangalore Embassy GolfLinks. Also Read - In India's Mango Capital - Malihabad, Farmers Have A New Worry

Mango cake Also Read - Recreating 'Treta Yug': 89 Ramayana Era Trees to be Planted in Grand Temple Complex at Ayodhya's Ram Janmabhoomi

200gms all-purpose flour
1 tablespoon corn-starch
¼ teaspoon salt
1 ½ teaspoon baking powder
½ teaspoon baking soda
2 teaspoon vinegar or sour lemon juice
80ml cup oil
70gm granulated sugar
240gms fresh mango pulp thick
120ml plus 4 tablespoon milk Also Read - Treat Your Skin With This Golden Goodness And Make it Glow

For frosting/ icing
Cream cheese frosting

Mango rose garnish
½ mango peeled

Preheat the oven at 350f/ 180c.
Preparing the pan: Brush two 6” cake pans or one 8” cake pan with oil on the bottom and the circumference too. Now dust it with some flour to coat the pan. Cut and line the pans with parchment round at the bottom.

Preparing Dry and Liquid Ingredients: In a large bowl sift all dry ingredients. In another bowl place all liquid ingredients and sugar. Whip until the sugar granules are almost melted. Now pour the liquid ingredients over the dry ingredients and whip until lump free. Do not over mix.
Bake for 28-32 minutes or until the toothpick inserted in the centre comes out clean. Once done take it out of the oven carefully. Let the cake cool in the pans for 10 minutes.

Now run a butter knife around the circumference of the cake to release it. Now invert the cakes on the cooling rack to cool completely. Loosely cover the cakes with a muslin cloth or kitchen towel to prevent drying out.

Assembling The Cake
Slice the top of the cakes to level.
Cut the cakes into half.
Topping it with a layer of frosting.
Repeat for all the layers while stacking them.
You may tint the frosting with your choice of colours.
Now frost on the top and the sides as desired.
Peel and cut a mango into half. Cut thin slices and arrange the slices in a circle starting at the centre to form a rose. Fill the icing bag with dual colour frosting and pipe swirls if desired.
Refrigerate the cake at least 2 hours before eating.

Smoothie (Photo credit: Hilton Bangalore Embassy GolfLinks)

Mango smoothie

200ml Non-Fat Milk
200ml Greek Yogurt Plain, Vanilla or Honey
150gms Ice Cubes
1 Banana
1 Mango About 200gms Diced
1/2 Teaspoon Vanilla
1 Tablespoon Honey

Put all the ingredients in a blender and run for 1- 2 minutes and serve chilled.