Strawberry Mango Pound Cake Shortcakes
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 640
- Total Fat
- 33
- Saturated Fat
- 20
- Carbohydrates
- 80
- Dietary Fiber
- 4
- Sugar
- 63
- Protein
- 9
- Cholesterol
- 112
- Sodium
- 327
- Total: 1 hr 20 min
- Prep: 10 min
- Inactive: 1 hr
- Cook: 10 min
Ingredients
1 ripe mango, peeled and finely chopped, about 2 cups
One 16-ounce container strawberries, trimmed and thinly sliced (about 3 cups)
2 tablespoons fresh lime juice
1 tablespoon granulated sugar
1/2 teaspoon finely grated lime zest
One 10.75-ounce frozen pound cake, thawed
4 tablespoons (1/2 stick) unsalted butter
2/3 cup sweetened shredded coconut
Two 14-ounce containers pineapple coconut ice cream or your favorite tropical flavored ice cream, such as mango or dulce de leche
Directions
- In a medium bowl, toss the mango and strawberries with the lime juice, sugar and lime zest. Let sit, tossing occasionally, until the fruit is very juicy, 30 minutes to 1 hour.
- When the fruit is ready, slice the pound cake into 12 equal pieces. Heat 2 tablespoons of the butter in a large nonstick skillet over medium-low heat. 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. 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.
- 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.