Fresh Mango Shortcake

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Fresh Mango Shortcake

 

1 cup orange juice

1/4 cup sugar

1 teaspoon

grated lemon peel

1 ripe mango

4 slices, 1/2-inch thick pound cake from a

12 ounce package

1 pint vanilla ice cream or frozen yogurt

1/4 cup chopped

macadamia nuts or almonds

 

In a small saucepan combine orange juice, sugar and

lemon peel. Bring to a boil over medium heat; reduce heat; simmer until

thickened and syrupy, 12 to 15 minutes. On a board hold mango with one of the

narrower sides facing up. Starting 1/4-inch from the stem, slice along each side

of the pit to cut off the " cheeks. " Peel the center section of mango; cut off

remaining fruit and dice. Stir diced mango into the syrup; set aside. With a

knife or large spoon, carve out the flesh from cheeks in a single piece, cutting

as close to the skin as possible. Thinly slice each cheek; cut slices in halves.

To assemble dessert: Cut cake slices in halves, diagonally; on each plate place

one cake triangle; top with one scoop of ice cream. Place second cake triangle

on each plate, leaning against the ice cream. Spoon about 1/4 cup of the mango

sauce over ice cream; sprinkle with nuts. Garnish with mango slices and mint

leaves, if desired. Yields 4 servings.

 

 

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