Recipe courtesy of Cheryl Smith
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Total:
25 min
Prep:
25 min
Yield:
2 to 3 servings
Level:
Easy

Ingredients

Directions

Put mangoes and 3 tablespoons sugar in a bowl. Put a strainer over the bowl. Cut the passion fruit in 1/2, scoop the seeds and juice of the passion fruit into the strainer. Allow all the juice to drain from the passion fruit. Put heavy cream, and sugar in a bowl, and whisk to soft peaks. Drizzle slices of shortcake with the Cointreau. In a wine or sundae glass layer the ingredients starting with sponge cake, then mangoes, then cream, and so on until you reach the top. Finish with a little cream at the top.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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