July 19, 2007
Random recipe: Mango Shortcake with Ginger Cream
If you're anything like me, you're addicted to mangoes.
And in that case, you will slobber over this recipe I just received from the National Mango Board (evidence item # 305 that there is a national board for every food on earth). It looks like a delicious alternative to strawberry shortcake. Not that there's anything wrong with strawberry shortcake, either.
Not sure how to cut a mango? Check
this out.
Mango Shortcake with Ginger Cream
Serves 6
Ingredients:
1 cup heavy whipping cream
2 Tbsp. sugar
1/4 tsp. cinnamon
2 Tbsp. finaly minced crystallized ginger
12 (1/2-inch thick) slices of pound cake
3 Tbsp. butter, softened
1 1/2 Tbsp. cinnamon sugar
2 firm, ripe mangoes, peeled, pitted and cut into small slices
Optional: mint sprigs for garnish
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.
Stir together butter and cinnamon sugar and spread lightly over one side of each cake slice. Grill over medium heat for a few minutes on each side to lightly brown. Place half of the cake slices on 6 dessert plates, sugared side up. Top with half the whipped cream and half the mango slices. Repeat layers and garnish with mint sprigs..
Recipe from the National Mango Board
No comments yet