Ginger Shortcakes With Mangoes And Strawberries

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 6 tablespoons chilled unsalted butter, cut into pieces
• 1/3 cup roughly chopped crystallized ginger (australian ginger is best)
• 3/4 cup buttermilk
• 1 egg, lightly beaten
• 2 large ripe mangoes, peeled and cut into cubes
• 1/2 lb strawberry, stemmed and sliced
• 8 ounces low-fat vanilla yogurt, stirred to make smooth

Recipe

• 1 preheat an oven to 425 degrees. line a large baking sheet with parchment paper.
• 2 in the bowl of a food processor, pulse the flour, sugar, baking powder, baking soda, and salt to mix.
• 3 add the butter pieces and pulse until the mixture resembles coarse meal transfer to a mixing bowl and stir in the crystallized ginger.
• 4 make a well in the center and pour in the buttermilk and egg; mix with a fork just until mixture is moistened (do not overwork dough)
• 5 with a 1/3 cup measure, scoop dough from bowl and drop onto baking sheet, setting 2 inches apart (do not flatten dough). you should have 6 portions.
• 6 bake until golden brown, about 20 minutes, switching pan positions halfway through if using 1 oven.
• 7 remove from oven and transfer with a spatula to baking racks to cool. (shortcakes can be made ahead and stored in an airtight container for up to 3 days.)
• 8 to serve, mix together mangoes and strawberries in a bowl.
• 9 split each shortcake with a serrated knife. place bottom halves on each of 6 plates.
• 10 top evenly with mangoes and strawberries. dollop with equal amounts of yogurt, then top with remaining halves of shortcakes. serve immediately.