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Bake-Off® Contest 37, 1996
Kent, Ohio

Raspberry-Mango Shortcakes

Pillsbury® Grands!® biscuits hold a luscious fruit and cream filling. Simply delicious!

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  • prep time 50 min
  • total time 50 min
  • ingredients 11
  • servings 8
 

Ingredients

Shortcakes

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 biscuits
2
tablespoons butter or margarine, melted

Fruit

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

Topping

1
cup whipping (heavy) cream
2
tablespoons packed brown sugar
1/4
teaspoon ground ginger

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. In small bowl, mix coconut, 1/4 cup granulated sugar and 1/2 teaspoon ginger.
  • 2 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.
  • 3 Bake 14 to 18 minutes or until biscuits and coconut are light golden brown. Cool 5 minutes.
  • 4 Meanwhile, in medium bowl, gently stir together all Fruit ingredients. In small bowl, beat all Topping ingredients with electric mixer on high speed until stiff peaks form.
  • 5 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.
  • 1 Heat oven to 375°F. In small bowl, mix coconut, 1/4 cup granulated sugar and 1/2 teaspoon ginger.
  • 2 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.
  • 3 Bake 14 to 18 minutes or until biscuits and coconut are light golden brown. Cool 5 minutes.
  • 4 Meanwhile, in medium bowl, gently stir together all Fruit ingredients. In small bowl, beat all Topping ingredients with electric mixer on high speed until stiff peaks form.
  • 5 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.

EXPERT TIPS

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Expert Tips

Look for a mango with unblemished, yellow skin and a rosy glow. You can ripen mangoes in a paper bag at room temperature.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
430
(
Calories from Fat
220),
% Daily Value
Total Fat
25g
25%
(Saturated Fat
13g,
13%
Trans Fat
3 1/2g
3 1/2%
),
Cholesterol
50mg
50%;
Sodium
650mg
650%;
Total Carbohydrate
49g
49%
(Dietary Fiber
3g
3%
  Sugars
26g
26%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
15%;
Calcium
6%;
Iron
10%;
Exchanges:
1 1/2 Starch; 1/2 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.
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