Rebecca Nielsen's Recipe

Tropical Mango Shortcake

Category: Desert

Serves/Makes: 4
Difficulty: 2
Prep/Cook Time: 25 minutes
Inactive Fridge Time: 1 hour

Ingredients:

1/3 c plus 1/4 cup Dulce de Leche
1/3 cup mascarpone (room temperature)
4 ounces plus 2 t Pina Colada mix (non-alcoholic)
2 ounces Malibu Caribbean Rum with Mango Liqueur
8 ounces (half a bag) frozen mango, thawed and not drained
1 9x12 sheet puff pastry (thawed)
1 T Turbinado sugar
1/2 cup heavy cream (whipped)
1 egg

Preparation:

In a small sauce pan over low heat gently heat 1/4 cup dulce de leche, 4 ounces pina colada mix and the rum until melted. Set aside.

In a medium bowl, with an electric beater, whip 1/3 cup dulce de leche, the mascarpone and 2 ounces of the above sauce. Stir in thawed mango and refrigerate at least 1 hour.

30 minutes before serving, preheat oven to 400 degrees. Unfold puff pastry and gently roll seams together. Do not roll out thinner. With a decorative 3 by 3 square cutter, cut 8 squares and set them on a silicone lined cookie sheet. Whisk together egg and 2 t pina colada mix and brush top side of squares. On 4 of them sprinkle with the turbinado sugar. Bake for 15 minutes, turning cookie sheet once. They should be puffy and golden brown.

To assemble, place the squares that do not have sugar on them on desert plates and flatten slightly with palm of hand. Remove mango mixture from fridge and spoon over pastry square. Place square with sugar on it on top and top that with a spoonful of whipped cream and drizzle with remaining sauce.

Cooks Notes: I opened a can of Dulce de Leche and I thought I died and went to heaven. I was thinking that I would like a smoothie with it and of course it would need some rum. I had bought this awesome rum with mango liqueur in it and one thing led to another. Using the puff pastry is a great alternative to regular shortcake. I only had frozen mango in the house but feel free to use fresh if you wish.