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Mango Shortcake with Ginger Cream
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; 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 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.
5 to 10 minutes
|cup heavy whipping cream|
|tablespoons finely minced crystallized ginger|
|(1/2-inch) thick slices pound cake|
|tablespoons butter, softened|
|tablespoon cinnamon sugar|
|firm but ripe mangos, peeled, pitted and cut into small slices|
|Mint sprigs (garnish)|
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