Orange-Scented Shortcakes with Mango and Berries

Fresh in-season berries, such as strawberries, raspberries, or blueberries, complement the sweet tropical essence of mango in these delicious shortcakes.

Yield: 4 servings (serving size: 1 shortcake)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 193
  • Fat: 1.1g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.3g
  • Protein: 5.6g
  • Carbohydrate: 40.9g
  • Fiber: 3.4g
  • Cholesterol: 1mg
  • Iron: 1.1mg
  • Sodium: 225mg
  • Calcium: 109mg

Ingredients

  • 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
  • Topping:
  • 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)

Preparation

  1. 1. Preheat oven to 375°.
  2. 2. To prepare shortcakes, line a baking sheet with parchment paper, and set aside.
  3. 3. 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.
  4. 4. Bake at 375° for 13 minutes or until golden.
  5. 5. 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.
  6. 6. 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.
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