Fresh Mango Shortcake

Combine orange juice, sugar, and grated lemon peel in a small saucepan over medium heat, stirring occasionally until the sugar dissolves completely, about 3-4 minutes. Allow the mixture to cool to room temperature.

Peel and pit the ripe mango, then slice the flesh into thin, even pieces. Arrange the mango slices in a shallow bowl and pour the cooled orange juice mixture over them.

Let the mango slices macerate in the orange juice mixture for at least 10 minutes to allow the flavors to blend and the fruit to release its juices.

Remove the vanilla ice cream from the freezer and allow it to soften at room temperature for 3-5 minutes until it reaches a scoopable consistency.

Place one pound cake slice in the center of each serving plate or shallow bowl. Top each slice with a generous scoop of softened vanilla ice cream.

Spoon the marinated mango slices and a portion of the orange juice reduction evenly over each ice cream-topped cake slice.

Garnish each shortcake with chopped macadamia nuts sprinkled over the top just before serving to maintain their crunch and nutty flavor.