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Raspberry-Mango Shortcakes

Recipes » Desserts » Trifles

Superb and so easy!

Cuisine: AmericanMain Ingredient: Fruit

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Recipe
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Nutrition
Notes

Ingredients

Ready in 45 minutes
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Original recipe makes 8 Servings

1/2 cupflaked or shredded coconut

1/4 cupgranulated sugar

1/2 teaspoonground ginger

1 can; (16.3 oz) Pillsbury� Grands!� Homestyle refrigerated buttermilk

2 tablespoonsbutter or margarine; melted

2 cupsfresh or frozen; (partially thawed) raspberries

1 1/2 cupschopped peeled fresh mangoes or 1 jar or can; (16 oz) mangoes or peaches, drained, chopped

2 tablespoonsgranulated sugar

1 cupwhipping; (heavy) cream

2 tablespoonspacked brown sugar

1/4 teaspoonground ginger

Raspberry-Mango Shortcakes Preparation

Heat oven to 375?F. In small bowl, mix coconut, 1/4 cup granulated sugar and 1/2 teaspoon ginger.

Separate dough into 8 biscuits. Dip top and sides of each biscuit in melted butter; dip top and sides in coconut mixture. Place biscuits, coconut side up, 2 inches apart on ungreased cookie sheet. Sprinkle any remaining coconut mixture over tops of biscuits. Bake 14 to 18 minutes or until biscuits and coconut are light golden brown. Cool 5 minutes.

Meanwhile, in medium bowl, gently stir together fruit and 2 T. granulated sugar. In small bowl, beat whipping cream, brown sugar, and 1/4 t. ground ginger with electric mixer on high speed until stiff peaks form.

To serve, split warm biscuits; place bottom halves on individual dessert plates. Spoon generous 1/3 cup fruit mixture over each biscuit half; top each with 1/4 cup topping and biscuit top. Store fruit and topping in refrigerator.