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Flo's Mango Shortcake With A Fresh Coconut Ice Cream

Type: Fruit
Courses: Dessert
Serves: 12 people

Recipe Ingredients

6   Ripe mangos - peeled, cored,
  And medium diced
1 cup 198g / 7ozSugar
2 tablespoons 30mlChiffonade fresh mint leaves
1   Freshly-ground black pepper
  For The Cake
1 tablespoon 15mlButter - plus
1/3 cup 65g / 2.3ozButter - at room temperature
1/3 cup 65g / 2.3ozSolid vegetable shortening
1 3/4 cups 346g / 12ozSugar
3   Eggs - at room temperature
2 1/4 cups 140g / 4.9ozAll-purpose flour
1/2 teaspoon 2.5mlSalt
3 teaspoons 15mlBaking powder
1 cup 237mlMilk
1 teaspoon 5mlVanilla
1   Fresh Coconut Ice Cream II - (see recipe)

Recipe Instructions

For the Mangos: In a mixing bowl, mix all the ingredients. Cover with plastic wrap and set aside while making the cake.

Preheat the oven to 350 degrees. 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.

This recipe yields 12 servings.

EMERIL LIVE with Emeril Lagasse - (Show # EM-1D47) - from the TV FOOD - NETWORK


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