Flo's Mango Shortcake with a Fresh Coconut Ice Cream

Total Time:
2 hr 45 min
15 min
2 hr 30 min

12 servings

  • 6 ripe mangos, peeled, cored and medium diced
  • 1 cup sugar
  • 2 tablespoons chiffonade fresh mint leaves
  • Pinch black pepper
  • For the Cake:
  • 1 tablespoon plus 1/3 cup butter, at room temperature
  • 1/3 cup solid vegetable shortening
  • 1 3/4 cups sugar
  • 3 eggs, at room temperature
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3 teaspoons baking powder
  • 1 cup milk
  • 1 teaspoon vanilla
  • Fresh Coconut Ice Cream, recipe follows
  • Fresh Coconut Ice Cream:
  • 4 cups half-and-half
  • 1 cup sugar
  • 1 (10-ounce) package frozen coconut, thawed
  • Pinch salt
  • 5 egg yolks
For the Cake:
  • For the Mangos: In a mixing bowl, mix all the ingredients. Cover with plastic wrap and let side while making the cake.

  • Preheat the oven to 350 degrees F.

  • Line a half sheet pan with parchment paper. Butter the entire pan with 1 tablespoon of the butter. For the Cake: Using an electric mixer, fitted with a paddle attachment, cream the 1/3 cup butter, shortening, and sugar together. Add the eggs, 1 at a time, and mix well. Sift the flour, salt and baking powder. Add the flour mixture alternately with the milk. Mix well. Add the vanilla.

  • Pour into the prepared pan. Place in the oven on the middle rack. Bake until the top is golden and the cake springs back, about 30 minutes.

  • Remove from the oven and cool for 5 minutes in the pan. Place a piece of parchment paper over the rack and carefully invert the cake onto a wire rack. Carefully remove the parchment paper on the bottom of the cake. Allow the cake to cool completely.

  • Slice the cake into 24 equal pieces. Place 2 pieces of the cake in each serving bowl. Spoon some of the mango mixture over the cake. Place a couple of scoops of the ice cream on top of the mango mixture and serve.

Fresh Coconut Ice Cream:
  • In a non-reactive saucepan, combine the half-and-half, sugar, coconut, and salt, over medium heat. Bring the cream to the boiling point and scald it. Remove from the heat. Beat the egg yolks in a bowl. Add the cream mixture, about 1/4 cup at a time, to the beaten eggs, whisking in between each addition, until all is used.

  • Pour the mixture into a saucepan, and cook, stirring, over medium heat, for 2 to 3 minutes, or until the mixture becomes thick enough to coat the back of a spoon. Remove from the heat and cool completely.

  • Pour the filling into the ice cream machine and follow the manufacturer's instructions for churning time.

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    Recipe courtesy of Alton Brown