Hatch Chile Fruit Pound Cake With Mango Cream

TxGriffLover's Note:

"Get Out!!!"...There's chiles in my Dessert! Adapted from Central Market, Fort Worth, TX by Laura Winters 2007 Recipe Contest Winner.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 8

• ¾ cup fresh mango , cubed
• ¾ cup fresh pineapple , cubed
• ¾ cup strawberry , sliced
• ¼ cup roasted hatch chile , chopped
• 1 -2 jalapeno pepper , seeded and minced
• 3 tablespoons fresh mint , thinly slivered
• 3 tablespoons fresh lime juice
• 2 tablespoons light brown sugar
• 8 slices lb cake , 1/2 -inch thick
• 3 tablespoons unsalted butter

Whipped Topping

• 1 cup whipping cream
• 1 teaspoon vanilla extract
• 2 teaspoons powdered sugar
• ¼ cup mango sorbet

Directions:

1. Mix all fruit and chiles together carefully. Add jalapeños, mint, lime juice, brown sugar. Set aside.
2. Butter pound cake and place on outdoor grill until lightly toasted. In a martini glass, put grilled cake—top with fruit & chile salsa. Whip cream, add vanilla, powdered sugar and whip to mix. Add mango sorbet, whip just to mix. Top off your chile fruit salsa cakes—yum!