Fresh in-season berries, such as strawberries, raspberries, or blueberries, complement the sweet tropical essence of mango in these delicious shortcakes.
2.5 ounces gluten-free biscuit and baking mix (about 3/4 cup; such as Bob's Red Mill)
2 tablespoons sugar
1 teaspoon ground cinnamon
2 egg whites
1/2 cup low-fat buttermilk
1 teaspoon grated orange rind
1/2 teaspoon vanilla extract
1/2 teaspoon grated orange rind
1/2 cup orange juice
1 tablespoon sugar
1 teaspoon vanilla extract
1 1/2 cups (1/2-inch) cubed mango
1 cup quartered mixed berries
1 cup plain 2% reduced-fat Greek yogurt (optional)
How to Make It
Preheat oven to 375°.
To prepare shortcakes, line a baking sheet with parchment paper, and set aside.
Weigh or lightly spoon baking mix into a dry measuring cup; level with a knife. Combine baking mix, 2 tablespoons sugar, and cinnamon in a medium bowl, stirring with a whisk. Make a well in center of mixture. Place egg whites in a small bowl; stir with a whisk. Add buttermilk, 1 teaspoon orange rind, and 1/2 teaspoon vanilla, stirring with a whisk. Add to baking mix mixture, stirring just until moist. Spoon batter into 4 mounds 2 inches apart on prepared baking sheet.
Bake at 375° for 13 minutes or until golden.
To prepare topping, while shortcakes bake, combine 1/2 teaspoon orange rind and next 3 ingredients in a medium bowl. Add mango and berries, stirring gently to coat.
Cut shortcakes in half horizontally using a serrated knife. Place 1 shortcake bottom in each of 4 shallow bowls. Spoon about 1/2 cup mango mixture and 1/4 cup yogurt, if desired, over each shortcake bottom. Top with shortcake tops.