Pound cake is certainly good on its own. But is there anything that isn’t made better by grilling it? When you’re in the mood for a sweet treat with a touch of Caribbean flavor, fire up the grill and satisfy your sweet tooth with our Grilled Mango and Rum-Soaked Pound Cake recipe.
2 large mangos, peeled and pit removed
1 10.75 oz pound cake, cut into 12 slices
8 Tablespoons dark rum
3 Tablespoons melted butter
2 cups heavy cream
5 Tablespoons powdered sugar
1/4 cup finely chopped candied ginger
12 small coconut macaroons, broken into small pieces
Preheat Saber® grill 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.