½ cup (1 stick) Danish Creamery European Style Pink Himalayan Salt Butter, room temperature
1 Tablespoon honey
1 Tablespoon powdered sugar
1 angel food cake, sliced into 1 ½-inch pieces
fresh mint, for garnish
Combine mangoes, sugar, and lemon juice in a large bowl. Toss everything together and let sit at room temperature for 30 minutes.
Place Danish Creamery Pink Himalayan Salt butter in a medium bowl and beat with a handheld mixer until fluffy, about 2 minutes. Add honey and powdered sugar and beat until light and fluffy, 3-5 minutes. Transfer to a serving dish.
Preheat grill to medium-high heat. Scrub grates until very clean. Grill cake slices for 1-2 minutes per side, watching closely to prevent burning, until dark grill marks develop.
Spread grilled cake with a thick smear of honey butter and spoon mangoes overtop. Garnish with fresh mint and enjoy.