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Mango Shortcake with Ginger Cream

Mango Shortcake with Ginger Cream

A unique tropical spin on an old favorite.

  • Duration
  • Cook Time
  • Prep Time
  • 6 ServingsServings


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


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. 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. 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.


National Mango Board

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