2. Now mix sugar, salt and baking powder with suji (semolina). 3. Add oil in the mixture and mix well. Add the mango pulp and mix again. 4. Set it aside for 10-15 minutes. Semolina will soak all the ...

Remove the set chocolate from the fridge once firm. Dip a long, sharp knife into really hot water and wipe dry. Run the knife under the paper to release it from the tray and then cut the chocolate ...

8. Loosen edges of the cake spring, by passing a blunt knife around it, between cake and sides of pan. 9. Transfer cake to a serving dish. Decorate the mango slices over the top, and and serve chilled ...

The mango yoghurt cake by Alex Elliott-Howery and Jaimee Edwards ... but I suggest some favourites in the recipe. You can also knock up this winning dessert in no time using shop-bought chin ...

Layered crepe cakes aren't difficult to make, but they do need several hours to firm up in the fridge. You can make your own mango jam, or buy it.

It is important to use tinned alphonso mango purée in the cheesecake filling as it has a perfectly sweet flavour and silky-smooth texture. You will need a 20cm/8in springform cake tin.

It tastes like the tropics. Mangoes are juicy, sweet, and among the tastiest tropical fruits. With just three ingredients in ...

You can obtain 40 per cent of your daily fibre intake from a mango. To make the most of mangoes, invest in a mango cutter available from many kitchenware stores. It readily cuts around the large ...