Recipe by larkspur
"I came up with this recipe to enter in a mango contest at the fair. With the sunny flavors of lime, mangoes, coconut, and berries, it is perfect for summer!"
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ripe mangoes, cut into 1/2-inch cubes
sliced fresh strawberries
1 1/2 teaspoons
2 1/2 cups
3 1/2 teaspoons
grated lime zest
1 1/2 teaspoons
Wow! What a fabulous dessert! I had my eye on this for a while and finallly got around to trying it and am so glad I did. The combination of fruit is awesome and not overly sweet. The shortcakes are light and fluffy - I cut the salt down to 1 tsp., added 1/2 cup of flaked coconut, 1/2 tsp. of lime juice and used butter instead of shortening. You definitely need a well floured surface to cut these out on as the dough is very soft. After I cut out the shortcakes I topped them with a bit of turbinado sugar and placed them on a baking sheet lined with parchment paper. I let them set for about 30 minutes in order to the the baking powder "react". They baked up beautifully! For the whipped cream I used 1 cup of heavy whipping cream with 2 Tbsp. of white sugar and 1/2 tsp. of coconut extract. Be sure your bowl and beater are well chilled and it'll whip up nicely. I can't remember when I've had a more unique or refreshing dessert. Thanks larkspur for a great recipe!
not exactly what I was looking for. My shortcake turned out a bit heavy.
This is my recipe, and I have a couple of tips to help anyone who wants to make this! The gelatin part of the coconut cream is optional; it is just intended to help stabilize the cream if it has to sit for a long period of time. If you decide to put the gelatin in, be careful that it doesn't cool down too much, as it will form small, hard lumps in the cream when you try to beat it in. I hope this helps! Thanks for looking at my recipe!
Another seriously good recipe. I made as written, but did not add the gelatin as I was whipping the cream up just at serving time. I did use the real buttermilk called for, as I believe it adds to the richness of the shortcakes. The dough was unbelieveably soft and pillowy. I just knew they were going to bake up nicely, and they did. We just loved the coconut cream, and the flavors in this recipe are a match made in heaven. The only thing I would change next time is reducing the salt in the shortcakes. It was also a very quick and simple dessert to put together. It looks involved at first glance, but it's not, at all. Wonderful! I can't wait to make this again.
I made this tonight! They were really good, ,I read larkspurs review and did not use the gelatin or water for the cream topping mixture. Instead I used the heavy whipping cream and confectioners sugar (powdered sugar), I also added about 1-2 tablespoon shredded coconut to it! Turned out great. I also didnt have buttermilk for the bread dough part, but a good substitute (I didnt want to run to the store) is fill almost 1 cup of milk add 1 tablespoon white vinegar or lemon juice and let set for 5 minutes and then use this as you would in the recipe. I also added 1 extra tablespoon honey. It worked out great!! Thanks for sharing this recipe Larkspur, hopefully I did not make to many changes :)
Delicious! All of the flavors mesh together so nicely. The shortcakes smell heavenly right out of the oven. I recommend making them slightly thicker than suggested. A great summertime treat!
I only gave it 4 stars because there is enough in the shortcake batter for 12 but the actual recipe will only serve 6. I served 6 and could have used still more fruit and whipping cream. I went to the store for strawberries and of course they were out so substituted kiwi. I didn't have the poppy seeds but I think that would add. Not sure of the purpose of the gelatin. Wouldn't bother with it next time.
A fun summer treat. The biscuit turned out great with nice flavor!
* Percent Daily Values are based on a 2,000 calorie diet.
Summery Lime-Mango Shortcakes
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 154
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