Mango Shortcakes with Coconut Cream
Shortcake Biscuits filled with mango, blackberries, and coconut whipped 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.
Tried this recipe?Let us know how it was!