Peach-Mango Shortcakes
- Level: Easy
- Total: 1 hr
- Active: 20 min
- Yield: 6 servings
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- Level: Easy
- Total: 1 hr
- Active: 20 min
- Yield: 6 servings
Ingredients
For the Shortcakes:
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
For the Filling:
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.
