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
Prep Time
15 mins
Dificult
Medium
Servings
1 hr 20 mins
Ingredients
Instructions
Preheat an oven to 400 degrees F (200 degrees C). Grease a baking sheet.
Combine mango
blueberries
and strawberries in a large bowl. Drizzle with lime juice and honey; mix well. Cover; reserve in refrigerator.
Sprinkle the gelatin over the water in a large heatproof glass or metal bowl. Let soak for 5 minutes. Place bowl over a pan of simmering water
stirring often until dissolved. Transfer to a small bowl; refrigerate until cool
about 10 minutes. Beat cream in the large bowl with an electric mixer. When cream begins to thicken
sprinkle in confectioners' sugar and coconut extract. Mix in cooled gelatin all at once. Whip until soft peaks form. Cover and refrigerate.
Whisk flour
baking powder
white sugar
lime zest
poppy seeds
and salt in a large bowl. Cut in the shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Beat the egg and buttermilk in a small bowl
lightly stir into flour mixture just until moistened. Turn out onto a floured work surface; knead 3 to 4 times
or until dough just comes together. Roll to 1/2 inch thickness; cut with a 3 inch round biscuit cutter. Place on prepared baking sheet.
Bake shortcakes in preheated oven until golden brown
about 15 to 18 minutes. Allow to cool slightly; split each cake in half horizontally.
To assemble
arrange fruit on the bottom half of each cake. Spoon or pipe cream evenly over fruit. Top each with remaining biscuit halves.
