1/4 cup granulated sugar, plus some for sprinkling
2 tbsp minced crystalized ginger
1/2 cup milk, plus 2 tbsp for brushing
1/4 up butter, melted
1 mango, peeled
1 tbsp granulated sugar
2 tsp grated lime zest
1 cup raspberries
1 1/2 cups heavy cream
2 tbsp confectioners sugar
1/4 tsp vanilla
Biscuits- Heat oven to 425F. Combine baking mix, sugar, and ginger, stir in milk and melted butter until thick dough forms. Knead a few times in a bowl until dough comes together.
Pat dough into 1/2-in. thick disk. Place on lightly floured surface; cut with 3-in. cookie cutter, reforming scraps as needed, to make 8 biscuits. Brush with milk and sprinkle with sugar.
Place 2 in. apart on ungreased baking sheet. Bake 10 min, or until risen and lightly browned. Cool 5 minutes; transfer to rack to cool completely.
Fruit topping- Slice mango; toss iwth sugar and zest. Let stand 10-15 min. Just before assembling shortcakes, gently toss rasberries with mango.
Whipped cream- Beat cream, sugar, and vanilla on high speed until soft peaks form.
To serve- Place each biscuit on a serving plate. Top with whipped cream and fruit mixture.
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