Mango Raspberry Shortcake

By lindybug

Ingredients

• BISCUITS:
• 3 cups reduced fat, reduced sodium baking mix
• 1/4 cup granulated sugar, plus 1 Tbsp for sprinkling
• 2 Tbsp minced crystallized ginger
• 1/2 cup milk, plus 2 tsp for brushing
• 1/4 cup butter, melted
• FRUIT TOPPING:
• 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 extract
• Mint for garnish

Preparation

Step 1

1. Biscuits: Heat oven to 425 degrees. You'll need an ungreased baking sheet. Combine baking mix, sugar and ginger; stir in 1/2 cup milk and melted butter until thick dough forms. Knead a few times in bowl until dough comes together.

2. Pat dough into 1/2" thick disk. Place on lightly floured surface; cut with 3" cookie cutter, reforming scraps as needed to make 8 biscuits. Brush with 2 tsp milk and sprinkle with remaining 1 Tbsp sugar.

3. Place 2" apart on baking sheet. Bake 10 min or until risen and lightly browned. Cool 5 min.; transfer to rack to cool completely.

4. Fruit topping: Slice mango; toss with sugar and zest. Let stand 10-15 min. Just before assembling shortcakes, gently toss raspberries with mango.

5. Beat cream, sugar and vanilla on high speed until soft peaks form.

6. Place each biscuit on a serving plate. Top with whipped cream and fruit mixture; garnish with mint.