SUMMER ON YOUR PLATE

Mangoes and watermelons are the stars of these recipes from CHEF NATASHA GANDHI (@natashaagandhi)

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WATERMELON SORBET

500 g watermelon

1 scoop collagen powder (see Tips)

2 tbsp lemon juice

2 tsp black salt

To garnish:

Mint leaves

Lemon wedges

Black salt

SERVES: Four > PREP TIME: 10 minutes + freezing

1. Cut the watermelon into pieces and freeze overnight.

2. Blend the frozen watermelon with the collagen powder, lemon juice, and black salt until smooth. Transfer to a tray and freeze overnight.

3. Serve with mint leaves, lemon wedges, and a sprinkle of black salt.

TIPS: YOU CAN SKIP THE COLLAGEN POWDER OR REPLACE IT WITH A SCOOP OF PROTEIN POWDER. USE SEEDLESS WATERMELON FOR THE BEST RESULT.

MANGO MISU

ICE CREAM CAKE

For the whole wheat eggless vanilla sponge cake:

1½ cups whole wheat flour

1 tsp baking powder

½ tsp baking soda

Pinch of salt

1 cup plain yoghurt (at room temperature)

¾ cup granulated sugar

½ cup milk (at room temperature)

¼ cup vegetable oil

½ tsp vanilla extract

For the mango puree:

2 ripe mangoes, peeled and diced

1 cup water

1 tbsp lemon juice (optional)

For the mango sauce:

¼ cup heavy cream

200 g white chocolate, chopped

½ cup ripe mango puree

1 tbsp unsalted butter (optional)

To serve: