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Mango-Coconut Shortcakes


2 ripe mangoes, peeled and cut into 1/4 inch pieces
2 tsps dark rum (optional)
2 tsps fresh lime juice
2 tsps sugar

Combine mangoes, rum, lime juice and sugar. Set aside for several hours to allow flavors to develop.

2 cups sifted all-purpose flour
1 Tbs baking powder
1 1/2 tsps salt
1/3 cup unsalted butter, chilled
1/2 cup sweetened shredded coconut
3/4 cup canned unsweetened coconut milk


Heat oven to 450F. Sift together flour, baking powder and salt. With a pastry blender or fork, cut in the butter until mixture resembles coarse meal. Stir in coconut. Add coconut milk, stir with a fork until dough just holds together. On a floured board, knead the dough 7 or 8 times. Pat dough into a circle 1/2 inch thick. Using a 3 inch cutter, cut out 4 rounds of dough, using scraps of dough for the last one. Place 1 1/2 inches apart on a baking sheet. Bake until golden brown, about 12 - 15 minutes.

1 cup heavy cream, whipped with 1/2 teaspoon each sugar and dark rum (rum optional).

Prepare 4 dessert plates. Split shortcakes and place one bottom half on each plate. Spoon mango mixture over each and top with whipped cream. Replace the top of each shortcake.

Yield: 4 servings

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