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Cuban Coffee Pound Cake With Fresh Mango And Lemon Ice Cream


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1/4 cup plus 2 tablespoons brewed Cuban coffee or espresso

1 vanilla bean

1 cup (1/2 pound) unsalted butter, at room temperature

1 1/2 cups sugar

4 eggs

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

For the mango:

1/2 cup simple syrup, made by boiling equal parts water and sugar until syrupy

1/4 cup blood orange juice

1 ripe mango, peeled and diced

1 quart premium lemon ice cream

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