Grilled Lemon Pound Cake with Grilled Mangoes

Directions

1. Preheat the oven to 350°F. In a small saucepan, cover the lentils with an inch or two of water. Bring to a simmer and cook for 15 minutes, until very soft. Drain well and transfer to the bowl of a food processor. Add the butter, oil, sugar, lemon juice, and zest. Pulse until well-blended and smooth. Add the eggs and pulse just until blended. Scrape into a medium bowl.
2. In a small bowl, stir together the flour, baking powder, baking soda, and salt. Add to the butter mixture in three additions, alternating with the milk in two additions. Stir just until combined and pour into a buttered 8x4-inch loaf pan. Bake for 50-60 minutes, until golden and springy to the touch. Cool completely and cut into 1-inch slices.
3. Preheat the grill to medium-high and cut the cheeks off the mangoes. Grill the mango cheeks, cut-side down, alongside the pound cake slices until char-marked and toasted on both sides. Score the mangoes lengthwise and crosswise, then scoop out the cubes.
4. Serve the grilled pound cake warm, topped with grilled mango and whipped cream or ice cream.