You are here

Mango Pineapple Shortcakes With Gingerbread Biscuits

admin's picture
  Mangoes 2
  Fresh lime juice 6 Tablespoon
  Pineapple juice/White grape juice 2⁄3 Cup (10.67 tbs)
  Sugar 1 Cup (16 tbs) (Depending On Sweetness Of Fruit)
  Fresh pineapple 2 Cup (32 tbs), cut into 3/4-inch pieces
  All purpose flour 2 Cup (32 tbs)
  Packed light brown sugar 1⁄2 Cup (8 tbs)
  Baking soda 1⁄2 Teaspoon
  Baking powder 2 Teaspoon
  Salt 1⁄4 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Ground cinnamon 1 Teaspoon
  Ground ginger 1 Tablespoon
  Shortening/Butter / margarine 1⁄3 Cup (5.33 tbs)
  Molasses 2 Tablespoon
  Buttermilk 9 Tablespoon (1/2 Cup Plus 1 Tablespoon, Regular, Low-Fat, Or Nonfat)
  Sugar 1 Tablespoon (For Sprinkling On Top)
  Double whipped cream 1 Cup (16 tbs) (1 Recipe)

To Make Filling: Peel mangoes with vegetable peeler.
Cut off fruit, removing as much from around the pit as possible, and place in food processor with the metal blade.
Process until pureed.
Remove to a small bowl and stir in remaining ingredients.
Refrigerate at least 1 hour for flavors to blend.
(Fruit may be refrigerated overnight.) To Make Biscuits: Place rack in upper third of oven.
Preheat oven to 400°F.
In food processor with metal blade or mixing bowl with a fork, pulse or mix flour, brown sugar, baking soda, baking powder, salt, nutmeg, cinnamon and ginger.
Add shortening and pulse or cut in until the consistency of coarse meal.
Stir molasses into buttermilk and pour, all at once, into batter.
Pulse or stir until the dough is thoroughly moistened and begins to hold together; it should feel sticky.
Drop by tablespoons about 2 inches apart onto ungreased baking sheet, making 8 mounds about 1 1/2 inches high.
Sprinkle tops with sugar.
Bake for 12 to 15 minutes, or until tops are set and lightly browned.
Biscuits will spread out.
Immediately remove from baking sheets to racks.
(Biscuits may be stored loosely covered overnight or frozen up to 2 weeks.
Reheat, uncovered, at 350°F. for 8 to 12 minutes.) To Assemble: Cut biscuits in half horizontally.
Place bottom half on plate, spoon fruit over, and top with other half of biscuit, more fruit, and a dollop of whipped cream.

Recipe Summary

Difficulty Level: 

Rate It

Your rating: None
Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4375 Calories from Fat 1375

% Daily Value*

Total Fat 154 g237.5%

Saturated Fat 71.4 g357.1%

Trans Fat 9 g

Cholesterol 331.4 mg110.5%

Sodium 2063.9 mg86%

Total Carbohydrates 715 g238.4%

Dietary Fiber 24.1 g96.3%

Sugars 466.8 g

Protein 37 g74.5%

Vitamin A 66.3% Vitamin C 640.4%

Calcium 115.2% Iron 102.3%

*Based on a 2000 Calorie diet

Mango Pineapple Shortcakes With Gingerbread Biscuits Recipe