Sweet Talking Mango-lime Shortcake
From mystic_river1 15 years ago
- 12 minutes to make
- Serves 6
From The Feast pages of the Nashua Telegraph 'Sweet Talk 'Column, here's a recipe that is sweet and creamy Very nicely done and super easy.
Ingredients
- FOR THE FILLING shopping list
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- 3 large ripe mangoes shopping list
- juice from 2 limes shopping list
- 3 tablespoons sugar shopping list
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- FOR THE SHORTCAKE/BISCUITS: shopping list
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- 2 cups all-purpose flour shopping list
- 1 tablespoon baking powder shopping list
- 1 tablespoon sugar shopping list
- ½ teaspoon cream of tartar shopping list
- ½ teaspoon salt (optional) shopping list
- ½ cup cold butter, cut into slices shopping list
- 2/3 cup cold milk shopping list
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- FOR THE TOPPING: shopping list
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- whipped cream shopping list
- Shredded zest from 2 limes mixed with 1 teaspoon sugar shopping list
How to make it
- FOR THE FILLING:
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- To cut flesh from mango, use a smooth-edged, thin-bladed knife. Hold the mango stem side up with widest cross-section perpendicular to you. Start at the top, about 1/8 inch from the stem and slice downward, keeping the leading edge of the blade hugging the large flat seed. Repeat on the other side. Slice each half lengthwise into ¼- to ½-inch strips and peel each strip. Cut strips crosswise into ¼- to ½-inch chunks and place in small bowl. Add lime juice and sugar. Stir, cover and allow to macerate in refrigerator for at least 20 minutes or up to two days.
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- FOR THE SHORTCAKE/BISCUITS:
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- Preheat over to 450 degrees.
- Combine dry ingredients in medium mixing bowl, and whisk together.
- Add cold butter and cut into dry ingredients using a pastry blender or two knives, until mixture resembles coarse, random-sized crumbs (some unblended flour and pea-sized pieces of butter is ideal). Make a well in center and add milk, tossing mixture with fork to moisten. Do no stir.
- Press mixture together with hands, but do not knead. Turn dough out onto lightly floured surface, and press into a ¾-inch thick rectangle, about 6 inches by 9 inches.
- Cut into six equal pieces about 3 inches square. Place on ungreased baking sheet, and bake 10 to 12 minutes until tops are golden.
- Remove to cooling racks and allow to cool completely.
- (You can also use a biscuit cutter, 2½ to 3 inches; press scraps together to use all dough.)
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- FOR THE TOPPING
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- ASSEMBLY:
- Just before serving, slice each biscuit in half; spoon about 2 tablespoons of filling onto lower half, then place top half onto filling and spoon more filling over the top.
- Top with whipped cream and sugar-coated lime zest.
The Rating
Reviewed by 6 people-
Sounds delicious and a nice change-up from strawberry shortcake....YUM!
jett2whit
in Union City loved it
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it would have to be sweet talking for me to eat it right now hahahaahahahahaha...love it
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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This is really different and unique JM...Saved!!
ahmed1
in Cairo loved it
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