It's so easy to fall back on old habits and I have to admit that it's much faster to whip up cakes you're used to, but last weekend when we were supposed to have 12 Indians at the table, there was no Indian cake.
Of course I cook other food than Indian, hello! It was Italian; lasagna with lamb mince (I don't use beef), vegetarian for me with soy mince ) vegetarian spaghetti, foccacia with coriander paste and a fresh salad. Well, I have to say that mango chutney couldn't stay in the kitchen. It can be used for everything! 
I don't understand when people say Indian food takes a long time to make, it's probably what you're used to. I could have made many more Indian dishes in the same amount of time. For dessert I had pavlova with mango cream and the recipe is here! This is also gluten-free and with lactose-free whipped cream it becomes even more allergy-friendly.
PAVLOVA WITH MANGO
Marginal bottom
4 egg whites
¼ teaspoon salt
125 g brown sugar
2 teaspoons cornstarch
1 teaspoon white wine vinegar
Mango cream:
6 dl heavy cream
2 tablespoons sugar
500 gr Nirus mango puree
3 teaspoons cornstarch
Garnish:
Fresh fruit/berries
Mango puree
Procedure:
- Place egg whites and salt in a mixing bowl and beat until well foamy. Add sugar and beat again until it resembles meringue (not too long). Carefully mix in the cornstarch and vinegar with a spatula.
- Make two squares on baking paper and bake at 120 degrees for 1.5 hours on the bottom rack.
- Cool well.
- Whip the cream until creamy. Heat the mango puree with the cornstarch, cool and mix with the cream.
- Fill mango cream between the layers and put a layer on top. Decorate with strawberries, mango or any other fruit you like. I had Indian mango bought in Dubai!
- Fill an empty ketchup bottle with mango puree and create a pattern.
NOTE! This cake will disappear quickly and most likely first if you have several to choose from. Pavlova with mango cream and freshly brewed coffee!