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

Recipe by Oxmoor House August 2011

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Yield:
4 servings (serving size: 1 shortcake)
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Ingredients

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Directions

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  • Preheat oven to 375°.

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  • 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.

Source

Cooking Light Gluten-Free Cookbook

Nutrition Facts

193 calories; fat 1.1g; saturated fat 0.2g; mono fat 0.3g; poly fat 0.3g; protein 5.6g; carbohydrates 40.9g; fiber 3.4g; cholesterol 1mg; iron 1.1mg; sodium 225mg; calcium 109mg.
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