Raspberry-Mango Shortcakes

(15)
3 reviews.
  • 50 min prep time
  • 50 min total time
  • 11 ingredients
  • 8 servings

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

Directions

  1. 1 Heat oven to 375°F. In small bowl, mix coconut, 1/4 cup granulated sugar and 1/2 teaspoon ginger.
  2. 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. 3 Bake 14 to 18 minutes or until biscuits and coconut are light golden brown. Cool 5 minutes.
  4. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

© 2015 ®/TM General Mills All Rights Reserved