Strawberry Mango Pound Cake Shortcakes

Name: Strawberry Mango Pound Cake Shortcakes
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 Tbsp granulated sugar; 794 grams pineapple coconut ice cream or your favorite tropical flavored ice cream, such as mango or dulce de leche; 2 Tbsps fresh lime juice; 1 teaspoons finely grated lime zest; 1 ripe mango, peeled and finely chopped, about 2 cups; 305 grams frozen pound cake, thawed; 710 milliliters 16-ounce container strawberries, trimmed and thinly sliced (about; 158 milliliters sweetened shredded coconut; 4 Tbsps (1/2 stick) unsalted butter

The recipe Strawberry Mango Pound Cake Shortcakes is ready in approximately 1 hour and 20 minutes and is definitely an excellent gluten free option for lovers of Mexican food. This recipe serves 6. One portion of this dish contains roughly 8g of protein, 27g of fat, and a total of 586 calories. Head to the store and pick up granulated sugar, mango, coconut, and a few other things to make it today. It works well as a rather inexpensive dessert for Mother's Day.

Instructions

In a medium bowl, toss the mango and strawberries with the lime juice, sugar and lime zest.

Ingredients you will need

Strawberries

Lime Juice

Lime Zest

Mango

Sugar

Equipment you will use

Bowl

Let sit, tossing occasionally, until the fruit is very juicy, 30 minutes to 1 hour.

Ingredients you will need

Fruit

When the fruit is ready, slice the pound cake into 12 equal pieces.

Ingredients you will need

Pound Cake

Fruit

Heat 2 tablespoons of the butter in a large nonstick skillet over medium-low heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Sprinkle half the coconut in 6 small piles in the skillet and place a slice of pound cake over each pile of coconut. Cook, pressing down with a spatula, until the coconut is toasted and the pound cake is warmed, about 3 minutes. Flip and toast on the second side of the pound cake slices until warmed, about 1 minute more.

Ingredients you will need

Pound Cake

Coconut

Toast

Equipment you will use

Frying Pan

Spatula

Transfer each slice to a plate, scrape out any leftover coconut in the skillet so it does not burn and repeat with the remaining butter, coconut and pound cake slices.

Ingredients you will need

Pound Cake

Coconut

Butter

Equipment you will use

Frying Pan

To assemble, evenly divide the fruit with the accumulated juices among 6 slices of toasted pound cake. Top with a large scoop of ice cream, about 1/2 cup each, and a second slice of pound cake.

Ingredients you will need

Pound Cake

Ice Cream

Fruit

Equipment

Bowl

Frying Pan

Spatula

Ingredients

Servings:

1Tbsp

granulated sugar 794grams

pineapple coconut ice cream or your favorite tropical flavored ice cream, such as mango or dulce de leche 2Tbsps

fresh lime juice 1teaspoons

finely grated lime zest 1

ripe mango, peeled and finely chopped, about 2 cups 305grams

frozen pound cake, thawed 710milliliters

16-ounce container strawberries, trimmed and thinly sliced (about 158milliliters

sweetened shredded coconut 4Tbsps

(1/2 stick) unsalted butter

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are great choices for Pound Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.