Equipment
Ingredients
Mango and Rum Maceration
- 400 g mango, peeled and diced
- 45 ml dark rum
- 1 lime, zested and juiced
- 25 g caster sugar
Ginger Cake Base
- 200 g ginger cake, cut into 2cm cubes
Whipped Cream
- 200 ml heavy whipping cream, chilled
- 15 g powdered sugar
- 5 ml vanilla extract
Nutrition (per serving)
Method
Peel the mangoes, remove the pits, and dice the flesh into bite-sized pieces using a chef's knife. Zest the lime entirely, then juice it.
In a mixing bowl, combine the diced mango, lime juice, half of the lime zest, dark rum, and caster sugar. Stir gently to combine and leave to macerate at room temperature for 30 minutes to release the juices.
Cut the ginger cake into small cubes and divide them evenly among four serving glasses.
Spoon the macerated mangoes evenly over the ginger cake in the glasses. Be sure to pour all the accumulated rum and lime juices over the fruit so the cake base can absorb the liquid.
In a separate clean mixing bowl, combine the chilled heavy whipping cream, powdered sugar, and vanilla extract. Whip with a whisk until soft peaks form.
Top each glass with a generous dollop of the whipped cream. Garnish with the remaining lime zest and serve immediately.
Chef's Notes
- For an alcohol-free version, substitute the dark rum with an equal amount of ginger beer, tropical fruit juice, or coconut water.
- Using slightly overripe mangoes yields a sweeter, juicier syrup when macerated, creating a better soaking liquid for the cake.
- Store-bought ginger cake works brilliantly here and saves significant time, but ensure it is a moist, sticky variety for the best texture and liquid absorption.
Storage
Refrigerator: 1 day — Best eaten the day it is made, as the ginger cake will become too soggy if left soaking for multiple days.
