Impress your guests with these delicious homemade summer desserts

Mango Coconut smoothie Pic courtesyYouTubeWant to make a summer dessert for your friends and family Are you fond of fruits and want the desserts to be fruit based Then try out the recipes of mango and coconut smoothie or a kokum pancake andLemon Ricotta Cake These desserts are delicious healthy and easy to make at home Chef Swasti Aggarwal Food Strategist at Foodhall and Mumbai chef Gautam Mehrishi from Living Foodz channels show Hello Summer have listed the few recipes of these three summer desserts for you to try1 Mango Coconut Smoothie BowlIngredientsFrozen mango chunks 2 cupsFrozen pineapple chunks 12 cup Fresh banana 12 cup Tender coconut water 1 cupTo garnishFresh mango chunksFresh kiwi slicesCoconut flakesChia seedsMethod 1 In a blender blend together the frozen mango frozen pineapple banana with tender coconut water It should be thick and creamy 2 Pour this immediately into a serving bowl and garnish with toppings2 Kokam PancakesIngredientsRefined flour 15 cupVanilla sugar1 tspBaking powder 12 tspLemon Juice 25 tbsp Mustard oil 152 tspFinely chopped walnuts 2 tspJaggery 5060 gmFinely chopped carrot 45 tbspSugarcane juice 12 cupClove powder 12 tspChopped Indian gooseberry 34 tbspMaple syrup 1 tbspVanilla extract 1 tspBrown sugar 15 tbspKokam syrup 78 tbspEgg 1Water as requiredHoney for garnishMethod1 In a bowl add refined flour vanilla sugar baking powder and lemon juice Keep aside for 2 minutes2 For marmalade in pot add mustard oil chopped walnuts and jaggery Then in the bowl add chopped carrot and mix well Mix and melt the jaggery3 In the marmalade pot add sugarcane juice clove powder chopped Indian gooseberry maple syrup vanilla extract and mix well Cook well on low flame4 Then take carrot mixture bowl and add chopped walnuts brown sugar kokum syrup egg water as required Prepare the batter and rest for 5 to 8 minutes5 In the marmalade pot add brown sugar lemon juice kokum syrup and mix well Cook on low flame for 8 to 10 minutes For pancake in a hot pan pour the batter and cook on low flame until it turns dark brown and flip on the other side when cooked6 Kokum Pancakes are ready to serve3 Lemon Ricotta CakeIngredientsRicotta cheese 2 cupCaster sugar 2 cupBiscuits 1520Whole wheat flour 12 cup Butter 1 tbspEggs 2 to 3Lemon juice of 56 lemons Lemon zest 23Salt to taste Honey 3 tbspSliced lemon 2Biscuit crumb for garnishMethod1 In a bowl add ricotta cheese castor sugar and mix well Give 5minute rest to this Add the biscuits in smoothie jar and blend well and make fine crust Place crust in bowl Then add castor sugar whole wheat flour butter and mix well2 For cake batter take the ricotta mixture from the first bowl and add eggs and them using cut and fold method Then add lemon juice lemon zest and mix well3 Now take cake mould and set biscuit crust by patting it with your hand Pat again using a flat based glass Pour batter on this and set it well Bake in a preheated oven at 175 degree centigrade for 24 minutes4 For marmalade in a pot add lemon juice honey castor sugar butter lemon and mix well After boil in mixture add biscuit crust and mix Cook on low flame for par 7 to 8 minutes5 Lemon Ricotta Cake is ready to serveEdited by midday online desk with inputs from IANSCatch up on all the latest Mumbai news crime news current affairs and also a complete guide on Mumbai from food to things to do and events across the city here Also download the new midday Android and iOS apps to get latest updates