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Рецепт Flo"S Mango Shortcake With A Fresh Coconut Ice Cream
by Global Cookbook

Flo"S Mango Shortcake With A Fresh Coconut Ice Cream
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  Порций: 12

Ингредиенты

  • 6 x ripe mangos peeled, cored, and medium diced
  • 1 c. sugar
  • 2 Tbsp. chiffonade fresh mint leaves
  • 1 pch freshly-grnd black pepper
  • 1 Tbsp. butter plus
  • 1/3 c. butter at room temperature
  • 1/3 c. solid vegetable shortening
  • 1 3/4 c. sugar
  • 3 x Large eggs at room temperature
  • 2 1/4 c. all-purpose flour
  • 1/2 tsp salt
  • 3 tsp baking pwdr
  • 1 c. lowfat milk
  • 1 tsp vanilla
  • 1 x recipe Fresh Coconut Ice Cream II (see recipe)

Инструкции

  1. For the Mangos: In a mixing bowl, mix all the ingredients. Cover with plastic wrap and set aside while making the cake.
  2. Preheat the oven to 350 degrees. Line a half sheet pan with parchment paper. Butter the entire pan with 1 Tbsp. of the butter.
  3. For the Cake: Using an electric mixer, fitted with a paddle attachment, cream the 1/3 c. butter, shortening, and sugar together. Add in the Large eggs, 1 at a time, and mix well. Sift the flour, salt and baking pwdr. Add in the flour mix alternately with the lowfat milk. Mix well. Add in the vanilla.
  4. Pour into the prepared pan. Place in the oven on the middle rack. Bake till the top is golden brown and the cake springs back, about 30 min. Remove from the oven and cold for 5 min in the pan.
  5. 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 cold completely.
  6. Slice the cake into 24 equal pcs. Place 2 pcs of the cake in each serving bowl. Spoon some of the mango mix over the cake. Place a couple of scoops of the ice cream on top of the mango mix and serve.
  7. This recipe yields 12 servings.