Grilled Mango and Rum-Soaked Pound Cake
Cook Time: 5 - 7 minutes (until desired preference reached)
Grills aren’t just for steaks and burgers. Add a sweet treat to the grill with this Caribbean-flavored pound cake with mango. Barbecue guests will be thrilled!
- 2 large mangos, peeled and pit removed
- 1 (10.75 oz.) pound cake, cut into 12 slices
- 8 tbsp. dark rum
- 3 tbsp. melted butter
- 2 cups heavy cream
- 5 tbsp. powdered sugar
- 1/4 cup finely chopped candied ginger
- 12 small coconut macaroons, broken into small pieces
Preheat SABER grill and side burner to medium heat.
To prepare the mango, cut off both ends, then cut the skin away using a sharp knife. Cut the mango flesh away from the pit by standing the mango up and cutting along both sides of the flat pit. Then, trim smaller pieces away from the side of the square pit.
Drizzle the rum on the pound cake slices. Brush both sides of the pound cake with melted butter.
Whip the cream until soft peaks form. Add powdered sugar and continue to whip until peaks are firm. Fold in the candied ginger and set aside.
Grill the mango until it is heated through and lightly charred.
Grill both sides of the pound cake on low heat.
To put it all together, place 2 slices of hot pound cake on each plate. Slice the mango into thin slices and place on top of the cake. Top with broken macaroons and whipped cream.
Recipe from Saber Grills.