Mango Shortcake with Ginger Cream

mango shortcake
National Mango Board
  • Yield: 6 servings


1cup heavy whipping cream
2tablespoons sugar
1/4teaspoon cinnamon
2tablespoons finely minced crystallized ginger
12 (1/2-inch) thick slices pound cake
3tablespoons butter, softened
1 1/2tablespoons cinnamon sugar
2 firm but ripe mangos, peeled, pitted and cut into small slices
Mint sprigs


  1. 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.
  2. 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.
  3. 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.

Recipe courtesy of the National Mango Board