On Tuesday, we celebrated my friends Kim’s birthday by having a picnic under the stars by a pond on a moonless night with fireflies all around. It was beautiful! The hostess of the picnic asked me to bring any dessert except cake because Kim would have already eaten cake many times that day. I wanted to bring something special, so I decided on mango shortcake. The mangoes are delicious right now!
If you want to make this, you can mix up the mangoes and whip the cream first and then bake the shortcakes. The shortcake recipe is really picky (typical of Martha Stewart!), but just make the dough the way it says to, don’t bother refrigerating it, cut into whatever shape you want, and do use the glaze mentioned in the recipe.
Ginger Cream – This recipe doesn’t say to strain the ginger out of the syrup before folding it in, but I think that’s a good idea. Otherwise there would be spicy chunks and not a nice texture. Also, I think this recipe could use more ginger.
- 2 kilos mangoes, diced
- 2 T sugar
- juice of one lime
Stir together and refrigerate for at least 1 hour.
Keep whipped cream and mangoes refrigerated until you serve them.