adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Summery Lime-Mango Shortcakes
Summery Lime-Mango Shortcakes
0 Likes
Prep Time:
45 minutes
Cook Time:
20 minutes
Total Time:
80 minutes
Tropical fruit shortcakes with coconut cream are a sunny delight for any season.
Ingredients:
  • 2 ripe mangoes, cut into 1/2-inch cubes
  • 0.75 cup fresh blueberries
  • 1 cup sliced fresh strawberries
  • 1.5 teaspoons lime juice
  • 1 tablespoon honey
  • 0.5 teaspoon unflavored gelatin
  • 1 tablespoon water
  • 1 cup heavy cream
  • 2 tablespoons confectioners' sugar
  • 0.5 teaspoon coconut extract
  • 2.5 cups all-purpose flour
  • 3.5 teaspoons baking powder
  • 1 tablespoon grated lime zest
  • 1 tablespoon poppy seeds
  • 1.5 teaspoons salt
  • 0.5 cup vegetable shortening
  • 1 egg
  • 1 cup buttermilk
Instructions:
  • Preheat your oven to a toasty 400 degrees F (200 degrees C) and generously grease a baking sheet.
  • In a large bowl, toss together mango, blueberries, and strawberries. Drizzle with lime juice and honey, tossing everything together until well combined. Cover and chill in the refrigerator.
  • 1. Sprinkle gelatin over water in a large heatproof glass or metal bowl and allow to soak for 5 minutes. Place the bowl over a pan of simmering water, stir until dissolved, then transfer to a small bowl and refrigerate for about 10 minutes. Beat cream in the large bowl with an electric mixer. Once the cream thickens, add confectioners' sugar and coconut extract. Add the cooled gelatin and whip until soft peaks form. Cover and refrigerate.
  • Combine flour, baking powder, white sugar, lime zest, poppy seeds, and salt in a large bowl and whisk together. Use a knife or pastry blender to cut in the shortening until the mixture looks like coarse crumbs. In a small bowl, beat the egg and buttermilk together, then gently stir them into the flour mixture until just moistened. Transfer the dough to a floured work surface and knead it gently 3 to 4 times until it comes together. Roll the dough to 1/2 inch thickness and cut out rounds with a 3-inch biscuit cutter. Arrange them on a prepared baking sheet.
  • Bake the shortcakes in a preheated oven until beautifully golden brown for 15 to 18 minutes. Let them cool a bit, then gently split each cake in half horizontally.
  • Place a layer of fruit on the bottom half of each cake, followed by a generous dollop of cream over the fruit. Finally, crown each with the remaining biscuit halves.

Similar Recipes