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1
For the Mangos: In a mixing bowl, mix all the ingredients.
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2
Cover with plastic wrap and let side while making the cake.
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3
Preheat the oven to 350 degrees F.
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4
Line a half sheet pan with parchment paper.
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5
Butter the entire pan with 1 tablespoon of the butter.
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6
For the Cake: Using an electric mixer, fitted with a paddle attachment, cream the 1/3 cup butter, shortening, and sugar together.
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7
Add the eggs, 1 at a time, and mix well.
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8
Sift the flour, salt and baking powder.
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9
Add the flour mixture alternately with the milk.
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10
Mix well.
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11
Add the vanilla.
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12
Pour into the prepared pan.
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13
Place in the oven on the middle rack.
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14
Bake until the top is golden and the cake springs back, about 30 minutes.
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15
Remove from the oven and cool for 5 minutes in the pan.
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16
Place a piece of parchment paper over the rack and carefully invert the cake onto a wire rack.
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17
Carefully remove the parchment paper on the bottom of the cake.
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18
Allow the cake to cool completely.
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19
Slice the cake into 24 equal pieces.
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20
Place 2 pieces of the cake in each serving bowl.
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21
Spoon some of the mango mixture over the cake.
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22
Place a couple of scoops of the ice cream on top of the mango mixture and serve.
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23
In a non-reactive saucepan, combine the half-and-half, sugar, coconut, and salt, over medium heat.
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24
Bring the cream to the boiling point and scald it.
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25
Remove from the heat.
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26
Beat the egg yolks in a bowl.
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27
Add the cream mixture, about 1/4 cup at a time, to the beaten eggs, whisking in between each addition, until all is used.
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28
Pour the mixture into a saucepan, and cook, stirring, over medium heat, for 2 to 3 minutes, or until the mixture becomes thick enough to coat the back of a spoon.
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29
Remove from the heat and cool completely.
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30
Pour the filling into the ice cream machine and follow the manufacturer's instructions for churning time.
