Lime-Mango Shortcakes Recipe

2018-07-30

A lot of fruits are in season in summer and there is no better way to enjoy them than to use a few of them as ingredients to make a single recipe.

Today we will be making Summery Lime-Mango Shortcakes and use in-season fruits like mangos, blueberries, and strawberries.

Fruit Facts

Mangos are a tropical fruit of the genus Mangifera from the flowering family Anacardiaceae. It originated from South Asia and first grown in India 5000 years ago and is the national fruit of India, Philippines and Pakistan. This juicy, tasty, flavorful and aromatic fruit also has tons of health benefits including reduced risk of diabetes, cancer and heart diseases.

Strawberry is a summertime fruit that first ripen each spring. Unlike other fruits that came from evergreen trees, strawberries are perennial plants that grow back year after year. Furthermore, despite its name, strawberries are not really berries because technically berries should have seeds inside while strawberries have theirs on the outer layer of the skin.

Blueberry is of the genus Vaccinium of the family Ericaceae and a popular summer treat. There are 2 types of blueberries; first is the lowbush blueberry which includes the smaller commercial blueberries grown on low bush used for juicing and canning, and second is the highbush blueberries or cultivated larger berries grown on high bush which you can typically find in grocery stores and farmers market.

How to make Lime-Mango Shortcakes

Prep Time: 45 mins

Cook Time: 20 mins

Ready In: 1 hr 20 mins

Serves: 12

Ingredients

Fruit

  • 2 ripe Hale Groves South Florida Mangos, cut into 1/2-inch cubes
  • 3/4 cup fresh blueberries
  • 1 cup sliced fresh strawberries
  • 1 1/2 teaspoons lime juice
  • 1 tablespoon honey

Cream

  • 1/2 teaspoon unflavored gelatin
  • 1 tablespoon water
  • 1 cup heavy cream
  • 2 tablespoons confectioners’ sugar
  • 1/2 teaspoon coconut extract (optional)

Shortcakes

  • 2 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1/4 cup white sugar
  • 1 tablespoon grated lime zest
  • 1 tablespoon poppy seeds
  • 1 1/2 teaspoons salt
  • 1/2 cup vegetable shortening
  • 1 egg
  • 1 cup buttermilk

Directions

  1. Preheat oven to 400ºF. Meanwhile grease a baking sheet.
  2. In a large bowl toss in mango, blueberries and strawberries. Dribble fruits with lime juice and honey and mix well. Cover and set aside in the fridge.
  3. Speckle gelatin over the water in a large, heatproof glass or metal bowl. Soak for 5 minutes before placing bowl over a pan of boiling water, stirring frequently until dissolved. Transfer to a smaller bowl then refrigerate for 10 minutes or until cool. Using an electric mixer, beat cream in a large bowl; once it thickens, sprinkle in confectioners’ sugar and coconut extract. Add in cooled gelatin. Whisk until soft peaks form then cover and refrigerate.
  4. In a large bowl, whip flour, baking powder, lime zest, white sugar, salt and poppy seeds. Cut in the shortening with a knife until the mixture start to look like coarse crumbs. Using a separate small bowl, beat the eggs and buttermilk then slightly stir into the flour mixture until moistened. Turn out onto a floured board or surface then knead 3 to 4 times until the dough comes together. Roll to ½ inch thickness; cut with a 3-inch round biscuit cutter. Put atop prepped baking sheet.
  5. Bake shortcakes in preheated oven for 15 to 18 minutes or until golden brown. Allow t o cool slightly then evenly cut cake in half horizontally.
  6. Place fruit on the bottom half of each cook then pipe cream evenly over the fruit. Top each with remaining biscuit halves.
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