Name: Peach-Mango Shortcakes
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 6 servings
Ingredients: 2 cups all-purpose flour; 1/4 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon ground allspice; 1/2 teaspoon ground ginger; 1/2 teaspoon ground nutmeg; 1/2 teaspoon salt; 6 tablespoons cold unsalted butter, cut into pieces; 3/4 cup heavy cream, plus more for brushing; 1 large egg; Coarse sugar, for sprinkling; 3 cups chopped peaches; 1 cup chopped mango; 1/4 cup granulated sugar; 1 tablespoon fresh lime juice; 1 cup cold heavy cream; 1/3 cup confectioners' sugar; 1 tablespoon dark rum (optional); 1 teaspoon pure vanilla extract

Directions

Preheat the oven to 400˚ F. Make the shortcakes: Pulse the flour, granulated sugar, baking powder, allspice, ginger, nutmeg and salt in a food processor. Pulse in the butter until it is in pea-size pieces, then pulse in the heavy cream and egg until the dough comes together.
Bake the shortcakes: Drop 6 scoops of dough onto a baking sheet, brush with heavy cream and sprinkle with coarse sugar. Bake until golden, 20 to 25 minutes. Let cool, then split in half.
Make the filling: Toss the peaches and mango with the granulated sugar and lime juice. Beat the heavy cream with the confectioners' sugar until stiff peaks form; fold in the rum and vanilla. Fill the shortcakes with the fruit and whipped cream.

Photograph by Andrew Purcell

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Peach-Mango Shortcakes

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