Mango Shortcake with Ginger Cream

• 1 cup heavy whipping cream
• 2 tablespoons sugar
• 1/4 teaspoon cinnamon
• 2 tablespoons finely minced crystallized ginger
• 12 thick slices pound cake (1/2-inch)
• 3 tablespoons butter, softened
• 1 1/2 tablespoons cinnamon sugar
• 2 firm but ripe mangos, peeled, pitted and cut into small slices
• Mint sprigs (garnish)

Beat cream, sugar and cinnamon with an electric mixer until stiff peaks form; stir in crystallized ginger and set aside in the refrigerator until shortcakes are ready to assemble. Stir together butter and cinnamon sugar; spread lightly over one side of each cake slice. Grill over medium heat for a few minutes on each side to lightly brown. Place half the cake slices on 6 dessert plates, sugar side up. Top with half the whipped cream and half the mango slices. Repeat layers and garnish with mint sprigs. Source: National Mango Board