Mango Cream Shortcake with Toasted Cornbread

Chef’s note: “I am a sucker for wildly simple recipes, especially when it comes to dessert. This shortcake takes 10 minutes to assemble, yet it’s a dish that leaves you gasping. The sweetness of the mango, the salty crunch of the cornbread, the rich cream—this is all the things, all of them delicious. The best part of this recipe: You don’t even have to whip the cream. Leaving it liquid adds a coolly luxurious texture to the dish and gives you something to sop up should there be any toasty cornbread bits left behind. You could, of course, elaborate on this with homemade cornbread and from-scratch mango jam. I also like this quick recipe from Manila Spoon, though I substitute lime or calamansi for the lemon juice. Or take the store-bought route, because life is short, as is peak mango season in Florida.”