Fresh Mango Shortcake

YIELD: 4 servings

Shortcake

1 cup orange juice
1/4 cup sugar
1 teaspoon grated lemon peel
1 ripe mango
4 slices (1/2-inch thick) pound cake
(from a 12 ounce package)
1 pint vanilla ice cream or frozen yogurt
1/4 cup chopped macadamia nuts or almonds

In a small saucepan combine orange juice, sugar and lemon peel. Bring to a boil over medium heat; reduce heat; simmer until thickened and syrupy, 12 to 15 minutes. On a board hold mango with one of the narrower sides facing up. Starting 1/4-inch from the stem, slice along each side of the pit to cut off the "cheeks." Peel the center section of mango; cut off remaining fruit and dice. Stir diced mango into the syrup; set aside. With a knife or large spoon, carve out the flesh from cheeks in a single piece, cutting as close to the skin as possible. Thinly slice each cheek; cut slices in halves. To assemble dessert: Cut cake slices in halves, diagonally; on each plate place one cake triangle; top with one scoop of ice cream. Place second cake triangle on each plate, leaning against the ice cream. Spoon about 1/4 cup of the mango sauce over ice cream; sprinkle with nuts. Garnish with mango slices and mint leaves, if desired.

Recipe developed by Lewis & Neale for Mangos from Mexico