Summery Lime-Mango Shortcakes Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Apr. 26, 2010
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!
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Reviewer:

Photo by DLD

Cooking Level: Intermediate

Home Town: Glastonbury, Connecticut, USA
Photo by CC♥'s2bake
Reviewed: Apr. 22, 2010
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.
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Photo by SB
Reviewed: Apr. 16, 2010
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 :)
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Photo by SB
Living In: Minneapolis, Minnesota, USA
Photo by larkspur
Reviewed: Aug. 2, 2009
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!
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64 users found this review helpful

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Photo by larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Wauwatosa, Wisconsin, USA

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