Pound Cake Tower with Mango, Blueberry and Sweet Peppermint Leaves

13 Sep 2015

Pound Cake Tower… where the heck in the world did this come from?

Summary

Yield	Serving
Prep time	10 minutes
Cooking time
Total time	10 minutes

Description

Kudos to my husband who loves pound cake; kudos to unavailability of pound cake when we moved to the Philippines for a long time; kudos to the availability of world’s greatest tasting mango – the Carabao Mango or Mango Cebu here in the Philippines; and kudos to the blueberry that although frozen (imported from the US), still has that fresh taste. Last and not least, the sweet peppermint leaves from our little garden. The peppermint balances sweetness of the dessert, one of the reasons why this pound cake tower has gotten addictive.

Ingredients

pound cake slices (sliced crosswise; 1 inch thick or as desired)

scoops or 4 T mango ice-cream ( (the brand Magnolia Temptation has no artificial flavoring and so far the best tasting mango ice-cream around))

3 T

whipped cream

2 T

fresh ripe mango cubes

2 T

blueberries (frozen or fresh)

sweet peppermint leaves (or as desired), julienned

Instructions

Arranging:

Place one slice of pound cake on the plate. Add scoops of mango ice-cream and spread gently. Place the other pound cake slice over and press gently. This time it should look like an pound cake ice-cream sandwich.

Add whipped cream on top, then top with fresh mango cubes, blueberries and sweet peppermint leaves.

It’s as easy as that! Now get the bite startin’!