Ingredients:
- 1 10-12 ounce pound cake (if frozen, thaw first)
- 4 tablespoons butter, softened
- 3 mangoes, seed removed, peeled and cut into 1 inch wide strips
- 1/4 cup packed fresh basil leaves, lightly torn, plus more for garnish
- 1/2 cup Fischer & Wieser Mango Ginger Habanero Sauce
- 1/2 cup sweetened coconut cream
- 1/2 cup sparkling wine or champagne (may substitute sparkling water)
- 3 cups sweetened whipped cream
Instructions:
Heat grill to medium-high heat. Slice the cake into 1/2 inch slices and brush lightly with butter. Place the cake slices and mango on a clean, hot grill and grill until cake is golden-hash marked and mangoes are caramelized. Transfer to a cutting board and cool, then cut into 1 inch pieces. In a large bowl, combine the grilled cake and mango with the basil. Mix the Fischer & Wieser Mango Ginger Habanero Sauce, coconut cream, and sparkling wine (water). Drizzle half over cake/mango mixture while tossing gently. Divide among 8 dessert dishes, drizzle more of the Fischer & Wieser Mango Ginger Habanero Sauce, coconut cream and sparkling wine (water) sauce over, if desired, and top with sweetened whipped cream. Garnish with basil if desired and serve. Serves 8.
