Summery Lime-Mango Shortcakes

Summery Lime-Mango Shortcakes
  • PREP TIME
    45 mins
  • COOK TIME
    20 mins
  • TOTAL TIME
    1 hrs 20 mins
  • SERVING
    12 People
  • VIEWS
    69

Transport yourself to a tropical paradise with these delightful shortcakes. Bursting with the vibrant flavors of ripe mangoes, zesty lime, sweet berries, and a hint of coconut, these treats are a perfect way to celebrate summer's bounty.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    36 g
  • Cholesterol
    42 mg
  • Fiber
    2 g
  • Protein
    5 g
  • Saturated Fat
    7 g
  • Sodium
    469 mg
  • Sugar
    13 g
  • Fat
    17 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.

02

Step

Combine mango, strawberries, and blueberries in a large bowl. Toss gently with honey and lime juice. Cover fruit filling and refrigerate.

03

Step

Sprinkle gelatin over water in a large heatproof bowl. Let bloom, about 5 minutes. Place bowl over a pan of simmering water; stir often until dissolved. Transfer to a small bowl; refrigerate until cool, about 10 minutes. Beat cream in a large bowl with an electric mixer. When cream begins to thicken, add confectioners' sugar, coconut extract, and gelatin. Whip until soft peaks form; cover cream and refrigerate.

04

Step

Whisk flour, sugar, baking powder, lime zest, poppy seeds, and salt in a large bowl. Cut in shortening with a knife or pastry blender until mixture resembles coarse crumbs. Beat egg and buttermilk in a small bowl; stir into flour mixture until just moistened. Knead on a floured work surface until dough comes together. Roll to 1/2 inch thickness; cut shortcakes with a 3-inch round biscuit cutter. Place on prepared baking sheet.

05

Step

Bake shortcakes in the preheated oven until golden, 15 to 18 minutes. Cool slightly; halve each cake horizontally.

06

Step

Spoon fruit filling on bottom halves of each cake. Spoon or pipe cream evenly over fruit. Top each with remaining biscuit halves.

For an extra touch of elegance, consider using a star-shaped piping tip to create decorative swirls of cream on top of the shortcakes.
If you don't have coconut extract on hand, a splash of coconut rum can provide a similar tropical essence to the whipped cream.
Feel free to experiment with other fruits in the filling, such as raspberries or peaches, to customize the recipe to your preferences.

Aidan Cassin

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 23 Ratings)
Total Reviews: (7)
  • Broderick Hauck

    The recipe was so easy to follow, thank you very much!

  • Myrtie Daniel

    This is the best shortcake recipe I have ever tasted!

  • Jaron Bayer

    I loved the addition of poppy seeds in the shortcakes. It added a nice texture and subtle flavor.

  • Zakary Dickens

    This recipe is a keeper! My family devoured these shortcakes in minutes.

  • Muriel Nicolas

    The coconut whipped cream was absolutely divine! I could have eaten it by the spoonful.

  • Bo Welch

    These shortcakes were a huge hit at my summer BBQ! The combination of lime, mango, and coconut was so refreshing.

  • Felipe Wunsch

    I tried grilling the mango as suggested, and it added a wonderful smoky flavor to the filling.

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