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.”
recipe 
yields
Serves 2
2 cornbread muffins, cut in half
½ cup heavy cream
1 ripe mango
1-2 tablespoons mango jam
Ingredients
steps
- Heat oven to 400 degrees. Over a plate or bowl, pit and cube mango, taking care to catch its juices. Pour mango juice into heavy cream and stir. If mango is underripe or not very juicy, feel free to sweeten cream with a dash of agave, honey, or maple syrup, which is shockingly great on mangoes.
- Toast cornbread muffins in the oven cut side up until edges start to crisp and brown, 2 to 3 minutes. Remove muffins and slather each half in mango jam.
- Place two jammy muffin halves in a pasta bowl. Top with half of the cubed mango, ¼ cup of juice-infused heavy cream, and a dollop of mango jam. Repeat for second serving. Enjoy immediately.
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Recipe by
Annabelle Tometich
