Mango Shortcakes with Coconut Cream
Mango Shortcakes with Coconut Cream are one of our favorite fruit desserts. I start this dessert by making buttery shortcakes. Then, I make a fluffy coconut whipped cream. Finally, I layer the biscuits with fresh mango and blackberries and the coconut cream. We like this dessert for several reasons. First of all, I like that I can make this dessert in just thirty minutes. Secondly, I like that I can make these shortcakes early in the day. I also whip the cream in advance. Then, I assemble the shortcakes right before serving. Thirdly, I like that I can serve these as dessert after a meal, or with afternoon tea. Finally, we all love how delicious this beautiful dessert tastes.
The Equipment I Used
- A Pastry Blender- I use this to cut the butter into the flour for my biscuits. I bought mine at Williams Sonoma.
- An Electric Mixer-Use this to whip the coconut cream.
- A Food Scale- For perfect shortcakes, be sure to weigh your flour.
- A Melon Baller- I used this to make melon balls.
The Ingredients Needed for Mango Shortcakes with Coconut Cream
- Flour- Use all- purpose flour. I always use King Arthur Flour.
- Mango– Make sure to use very ripe mangoes.
- Butter- Use unsalted butter. I always use Kerry Gold Irish Butter. Your butter needs to be very cold.
- Cream- Be sure to use heavy cream, not half and half, or light cream.
- Buttermilk- I always use full fat whole milk buttermilk.
- Dried Mango- These add so much great flavor to the shortcakes. But, you can just omit this ingredient, if you can’t find it.
How I Made my Shortcakes
- First, I made my biscuits. It’s important to not overmix your dough.
- Next, I whipped the cream. Don’t over beat the cream or it will be too stiff.
- Finally, I sliced the cooled shortcakes and spooned on the cream and berries.
If you like mangoes, you need to try these delicious Mango Shortcakes with Coconut Cream.
Mango Shortcakes with Coconut Cream
Equipment
- electric mixer
Ingredients
For the Mango Biscuits:
- 2 ounces dried mango, diced
- 3 cups all purpose flour (360g)
- 1 tsp. salt
- 1 tbsp. baking powder
- 2 tbsp. granulated sugar
- 10 tbsp. cold unsalted butter, cut in half inch pieces (140g)
- 1 cup full fat buttermilk, plus two tablespoons, divided
For the Coconut Whipped Cream:
- 1 cup heavy cream
- 2 tsp. granulated sugar
- 1 tsp. coconut extract
To Assemble the Shortcakes:
- 2 cups mango, either cubed or balled with a melon baller
- 1 cup blackberries
Instructions
- Begin by making the Mango Biscuits: Preheat the oven to 425 degrees.
- Place the diced mango in a bowl, and cover with hot water.
- In a large bowl, sift together the flour, salt, and baking powder. Using a pastry cutter, cut the butter into the flour until the butter is the size of peas. Drain the mango well and stir it into a cup of the buttermilk. Set aside the other two tablespoons of buttermilk. Using a fork, gradually stir in the buttermilk. Try and stir as little as possible. On a floured board, pat the dough into a one-inch-thick rectangle. Using a four- inch biscuit cutter, cut out biscuits. It's okay to reroll the dough but try to handle the dough as little as possible. Place the biscuits on a heavy, parchment lined baking sheet. Brush with two tablespoons of buttermilk and sprinkle with a tablespoon of sugar. Bake them about 15 minutes or until they're light brown. Let cool completely on a wire rack.
- Make the Coconut Whipped Cream: In the bowl of an electric mixer with the whisk attachment, beat together all the ingredients until the cream is fluffy. I used a piping bag with a star attachment to pipe on the cream but you can just spoon it on the biscuits.
- Split the biscuits and layer on the fruit and coconut whipped cream.
