|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.
Easy, delicious summer dessert. You can easily substitute strawberries for the raspberries when they're in season.
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