Strawberry Mango Pound Cake Shortcake

Votes: 1

Time: 1 hour 20 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 640, total fat 33 G., saturated fats 20 G., proteins 9 G., carbohydrates 80 G., fiber 4 G., cholesterol 112 mg, sodium 327 mg, sugar 63 G.

Enjoy the tropical flavor of this quick homemade cake. Toasted pound cake slices are served with tropical ice cream, such as coconut-pineapple or macerated strawberries and mango. Ideally, the ice cream should be slightly melted for easy eating.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 ripe mango, peeled and finely chopped, about 2 cups
450 g strawberries, hulled and thinly sliced (about 3 cups)
2 tablespoons freshly squeezed lime juice
1 tbsp. granulated sugar
0.5 tsp finely grated lime zest
1 frozen pound cake (300g), thawed
55 g unsalted butter
2/3 cup sweet coconut flakes
2 x 400g packages of coconut-pineapple ice cream (or any other tropical flavor)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cupcake, coconut flakes, mango, strawberry, lime juice, coconut ice cream

Cooking the dish according to the recipe:

In a medium bowl, combine the mango and strawberries with lime juice, sugar, and lime zest. Let sit, stirring occasionally, until the fruit releases its juices, 30 minutes to 1 hour.
When the fruit is done, cut the pound cake into 12 equal pieces. Melt 2 tablespoons butter in a large nonstick skillet over medium heat. Sprinkle half the coconut into six small mounds and place a pound cake slice on top of each mound. Cook, pressing down with a spatula, until the coconut is toasted and the pound cake is heated through, about 3 minutes. Flip and cook on the other side, about 1 minute more. Transfer each slice to a plate, scrape up any excess coconut from the pan to prevent burning, and repeat with the remaining butter, coconut, and pound cake slices.

To assemble, evenly divide the fruit and any accumulated juices between 6 slices of toasted pound cake. Top with a scoop of ice cream, about 1/2 cup per serving, and top with a second pound cake slice.

Categories:

recipe / Calorie content of prepared meals / Quick desserts / Summer dishes / Desserts / Ice cream cakes / Cakes / Ice cream, sorbets / / Food Network - recipes