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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 523 kcal
- Protein
- 5 g
- Carbohydrates
- 66 g
- Fat
- 25 g
- Fiber
- 3 g
- Sugar
- 49 g
- Sodium
- 344 mg
- Saturated Fat
- 13 g
- Trans Fat
- 1 g
- Monounsaturated Fat
- 9 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 57 mg
- Potassium
- 410 mg
- Calcium
- 98 mg
- Iron
- 2.7 mg
- Magnesium
- 25 mg
- Phosphorus
- 160 mg
- Zinc
- 0.4 mg
- Vitamin A
- 260 mcg
- Vitamin C
- 43 mg
- Vitamin D
- 0.8 mcg
- Vitamin E
- 1.5 mg
- Vitamin K
- 9 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.22 mg
- Riboflavin
- 0.27 mg
- Niacin
- 2.0 mg
- Folate
- 72 mcg
- Water
- 141 g
- Alcohol
- 4 g
Sources: USDA FoodData Central
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.
Troubleshooting
Whipped cream is grainy or split
Cause: The cream was over-whipped
Fix: Gently fold in 1 to 2 tablespoons of cold, unwhipped heavy cream until the texture smooths out
Prevention: Whip the cream by hand or on medium speed, stopping as soon as soft peaks begin to hold their shape
Dessert is too dry
Cause: Mangoes were underripe and did not release enough juice during maceration
Fix: Stir an extra 15ml of rum or a splash of water into the fruit mixture before assembling
Prevention: Use ripe, slightly soft mangoes for optimal juice extraction
Cultural Context
This dessert draws inspiration from Caribbean flavor profiles, marrying tropical mango, dark rum, and zesty lime. Ginger and rum are classic pairings that highlight the historical spice routes and sugar cane production of the region, translating these vibrant elements into a cooling, layered modern treat.
