Strawberry Mango Pound Cake Shortcake

Ingredients:

• 1 ripe mango, peeled and finely chopped, about 2 cups
• 450 g strawberries, hulled and thinly sliced ​​(about 3 cups)
• 2 tablespoons freshly squeezed lime juice
• 1 tbsp. granulated sugar
• 0.5 tsp finely grated lime zest
• 1 frozen pound cake (300g), thawed
• 55 g unsalted butter
• 2/3 cup sweet coconut flakes
• 2 x 400g packages of coconut-pineapple ice cream (or any other tropical flavor)

Preparation:

1. In a medium bowl, combine the mango and strawberries with lime juice, sugar, and lime zest. Let sit, stirring occasionally, until the fruit releases its juices, 30 minutes to 1 hour.
2. When the fruit is done, cut the pound cake into 12 equal pieces. Melt 2 tablespoons butter in a large nonstick skillet over medium heat. Sprinkle half the coconut into six small mounds and place a pound cake slice on top of each mound. Cook, pressing down with a spatula, until the coconut is toasted and the pound cake is heated through, about 3 minutes. Flip and cook on the other side, about 1 minute more. Transfer each slice to a plate, scrape up any excess coconut from the pan to prevent burning, and repeat with the remaining butter, coconut, and pound cake slices.
3. To assemble, evenly divide the fruit and any accumulated juices between 6 slices of toasted pound cake. Top with a scoop of ice cream, about 1/2 cup per serving, and top with a second pound cake slice.