Mangos are one of the most flavorful and colorful tropical fruits you can find. Learn about the mangos’ origin and its’ healthy nutritional profile. Chef Gail will teach you how to choose the best mango for your needs, and how to cut it up safely. She shares a wonderful, fruity dessert using the mango.
Strawberry Shortcakes with Mango Sauce
Makes 6 shortcakes
Shortcakes
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
8 tablespoons cold unsalted butter, cut into small cubes
1 cup of whole milk
2 tablespoons granulated sugar for sprinkling over shortcakes
Strawberries
4 cups fresh strawberries, hulled and sliced
3 tablespoons granulated sugar
1 teaspoon fresh lemon juice
Mango Sauce
2 mangoes, peeled and the flesh cut into small cubes
1 tablespoon fresh lime juice
Zest from 1 lime
Assembly
Sweetened whipped cream
Confectioners’ sugar
Make the shortcakes
- Preheat oven to 425°F.
- In a medium bowl, whisk together flour, baking powder and salt. Using a pastry blender, cut the cold butter into the dry ingredients until the butter is pea-sized.
- Using a large spoon, blend in the milk and stir just until a dough forms.
- On a sheet pan covered with parchment paper, drop 6 tablespoons of dough leaving a space between each.
- Sprinkle the 2 tablespoons of sugar over each biscuit.
- Bake for 25-35 minutes or until biscuits are nice and brown. Cool.
Make the Strawberries
- Combine the strawberries, sugar and lemon juice in a bowl and allow to sit in the refrigerator for one hour.
Make the Mango Sauce
- Purée the mango cubes and lime juice in a food processor or blender until almost smooth, with only a few small pieces of mango.
- Pour into a bowl and stir in zest.
To Assemble
- Split each biscuit and place the bottom half onto a dessert plate.
- Place a dollop of whipped cream, some strawberries and some mango sauce. Cover with the top half of the biscuit.
- Dust with confectioners’ sugar through a sieve and serve at once.