Raspberry-Mango Shortcakes

Raspberry-Mango Shortcakes

Ready in 45 minutes

Superb and so easy!


1/2 cup flaked or shredded coconut
1/4 cup granulated sugar
1/2 teaspoon ground ginger
1 can; (16.3 oz) Pillsbury� Grands!� Homestyle refrigerated buttermilk
2 tablespoons butter or margarine; melted
2 cups fresh or frozen; (partially thawed) raspberries
1 1/2 cups chopped peeled fresh mangoes or 1 jar or can; (16 oz) mangoes or peaches, drained, chopped
2 tablespoons granulated sugar
1 cup whipping; (heavy) cream
2 tablespoons packed brown sugar
1/4 teaspoon ground ginger

Original recipe makes 8 Servings



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.

Alert editor   
Calories Per Serving: 91 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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