Tropical Mango Shortcake
Ingredients
3 ripe mangos, peeled and diced
3 tbsp granulated sugar (for macerating)
1 tbsp fresh lime juice
2 cups all-purpose flour
¼ cup granulated sugar (for biscuits)
1 tbsp baking powder
½ tsp salt
½ cup cold unsalted butter, cubed
¾ cup heavy cream (plus more for brushing)
For Topping: 1 cup heavy whipping cream beaten with 2 tbsp powdered sugar
Instructions
- Macerate the Mango: In a bowl, toss the diced mango with 3 tbsp sugar and the lime juice. Set aside to let the fruit release its natural syrups.
- Prep Dry Ingredients: Preheat oven to 400°F (200°C). In a large bowl, whisk the flour, ¼ cup sugar, baking powder, and salt.
- Cut the Butter: Cut the cold butter into the flour mixture using a pastry blender or your fingers until it resembles coarse crumbs.
- Form Biscuits: Stir in the ¾ cup heavy cream just until the dough comes together. Turn onto a floured surface, pat to 1-inch thickness, and cut out 6 biscuits. Place on a baking sheet, brush the tops with a little heavy cream, and bake for 12-15 minutes until golden.
- Assemble: Split the warm biscuits in half. Spoon the syrupy macerated mango generously over the bottom half, add a large dollop of fresh whipped cream, and cap with the top half of the biscuit.
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