Recipe

Sweet Talking Mango-lime Shortcake Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year, 3 months ago 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. Prep:30m Cook:12m Servings:6	Mystic_rive
	mango limes biscuits sweet

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ahmed1

jett2whit

trigger

minitindel

morninlite

Ingredients

FOR THE FILLING

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3 large ripe mangoes

Juice from 2 limes

3 tablespoons sugar

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FOR THE SHORTCAKE/BISCUITS:

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2 cups all-purpose flour

1 tablespoon baking powder

1 tablespoon sugar

½ teaspoon cream of tartar

½ teaspoon salt (optional)

½ cup cold butter, cut into slices

2/3 cup cold milk

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FOR THE TOPPING:

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Whipped cream

Shredded zest from 2 limes mixed with 1 teaspoon sugar

Directions

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.

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Comments

minitindel 1 year, 3 months ago said:
It would have to be sweet talking for me to eat it right now hahahaahahahahaha...love it

jett2whit 1 year, 3 months ago said:
Sounds delicious and a nice change-up from strawberry shortcake....YUM!

ahmed1 1 year, 3 months ago said:
This is really different and unique JM...Saved!!

trigger 1 year, 3 months ago said:
I love short cake I can remember traveling to upstate New York there was this place in the middle of the corn fields and everyone in there would order there short cake,. This is one of those classics that people will drive for miles and miles to devour, Thank you Joymarie
Michael

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