Mango Shortcake With Ginger Cream |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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The grilled pound cake is fabulous topped with ginger cream and fresh mango. Use packaged or left-over pound cake for an elegant, but easy dessert. Recipe adapted from National Mango Board. Ingredients:
1 cup heavy whipping cream |
2 tablespoons sugar |
1/4 teaspoon cinnamon |
2 tablespoons finely minced crystallized ginger |
12 (1/2 inch) thick slices pound cake |
3 tablespoons butter, softened |
1 1/2 tablespoons cinnamon sugar |
2 firm but ripe mangoes, peeled, pitted and cut into small slices |
mint sprig (optional) |
Directions:
1. Beat cream, sugar and cinnamon with an electric mixer until stiff peaks form; stir in crystallized ginger and set aside in the refrigerator until shortcakes are ready to assemble.
2. Stir together butter and cinnamon sugar; spread lightly over one side of each cake slice. Grill (can do this in a frying pan) over medium heat for a few minutes on each side to lightly brown.
3. Place half the cake slices on 6 dessert plates, sugar side up. Top with half the whipped cream and half the mango slices. Repeat layers and garnish with mint sprigs, if desired.
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