There are few things that linger on in our minds long after we’ve turned our backs on them. The closing words in a favorite book. The petrichor rising from monsoon-soaked earth. The alluring aroma of just-ripened mangoes drifting across the kitchen from the bag of rice they’ve been retreating in since their arrival as choice, firm-bodied finds from the store. And since there’s no such thing as one too many a mango, or an overbearing mango mush, you can gamely pick one more from the pile, and turn it into a sensuous, sublime dessert in a flash. A complaisant confusion of cake, cream and mango, this creation is a trifle too tempting for a weak-hearted mango maven to pass up. The nectarious, flame-colored fluff explodes like a sunflower on a bed of cream, making you go weak in the knees..even as you hope your mango mania lingers on for many more moments to come..
Toast or grill 2 slices of pound cake until brown and crusty. Cut into cubes and layer with chunks of fresh ripe mango in individual glasses or a straight-sided glass trifle bowl. Drizzle lightly-sweetened chilled cream over the top. Add a special touch with thin strips of mango curled and layered to form a simple rose.
Linking up to Serve it – Chilled to help celebrate Oh Taste N See’s anniversary & to