Mango Raspberry Shortcakes Recipes

MANGO RASPBERRY SHORTCAKES

Steps:

• Heat oven to 350°. Grease bottom and sides of square pan, 9x9x2 inches, with shortening; lightly flour.
• Beat eggs in small bowl with electric mixer on high speed until very thick and lemon colored. Gradually beat in sugar on medium speed. Beat in flour, baking powder and salt on low speed. Gradually beat in water and vanilla on low speed. Pour into pan.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely. For 9 servings, cut shortcake into 3 rows by 3 rows. Split shortcakes; fill with sorbet. Top with whipped cream and raspberries.

STRAWBERRY-RASPBERRY SHORTCAKES

Steps:

• For the fruit: In a large bowl, toss together the strawberries, raspberries, sugar, orange zest, and orange juice. Let the mixture sit for at least 30 minutes to allow the fruit to release some of its juice.
• For the shortcakes: Preheat the oven to 450 degrees F. In a food processor, combine the flour, 1 tablespoon of the sugar, baking powder, and salt. Pulse to combine. Toss in the butter, heavy cream, and vanilla and pulse, pulse, pulse until the mixture comes together to form a rough ball; it should look fairly crumbly.
• Line a baking sheet with parchment paper or a silicone mat. With lightly floured hands, form the dough into craggy-looking balls, a bit larger than golf balls. They should look a little like toads and DEFINITELY not be perfect. Place the balls on the baking sheet and squish each ball to flatten it some; sprinkle the balls with the remaining tablespoon of sugar.
• Put the cakes in the oven and bake for 11 to 12 minutes, or until golden brown. Remove and let cool.
• To assemble: Toss the mint with the fruit and stir to combine. Cut the shortcakes in half equatorially, place the bottom halves on individual plates, and divide the fruit and juice among them. Place a scoop of ice cream on top of the fruit, replace the tops, and serve immediately.

PEACH RASPBERRY SHORTCAKES

Steps:

• Preheat the oven to 400 degrees F.
• Sift the flour, 1 tablespoon sugar, the baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment. Blend in the butter at the lowest speed and mix until the butter is the size of peas. Combine the eggs and heavy cream and quickly add to the flour and butter
• mixture. Mix until just blended. The dough will be sticky.
• Dump the dough out onto a well-floured surface. Flour your hands and pat the dough out 3/4-inch thick. You should see lumps of butter in the dough.
• Cut 6 or 7 biscuits with a 2 3/4-inch fluted cutter and place on a baking sheet lined with parchment.
• Brush the tops with the egg wash. Sprinkle with sugar and bake for 20 to 25 minutes, until the outsides are crisp and the insides are fully baked. Let cool on a wire rack.
• To assemble, whip the cream and sugar in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form. Add the vanilla and continue to beat until the peaks are stiff.
• Split each shortcake in half crosswise and place the bottom half on a plate. Spoon whipped cream on top, then place the sliced peaches and raspberries on the whipped cream. Garnish with the orange zest, then place the other half of the shortcake on top and serve.

RASPBERRY SHORTCAKE

Steps:

• In a bowl, toss the raspberries with 1 tablespoon of the sugar and refrigerate until ready to serve.
• Preheat the oven to 400 degrees F. In a mixer fitted with a paddle attachment, mix the flour, salt, the remaining 1 tablespoon of sugar, baking powder, and lemon zest. Mix in the whipped cream until the mixture is moistened and just forms a ball. Turn out onto a lightly floured work surface and knead briefly just to bring the dough together.
• Form the dough into a log then use a rolling pin to roll it out into a long rectangle about 1-inch thick and 3 inches wide. Making diagonal strokes with a sharp knife, cut into 4 or 6 large triangular biscuits. Arrange on a sheet pan and bake until golden brown, about 20 minutes. Let cool on a wire rack.
• When ready to serve, split the biscuits in half horizontally. Place the bottoms on serving plates. On each, place a spoonful of raspberries with the syrup that has collected in the bowl, a dollop of sour cream, and a sprinkling of brown sugar. Place the top halves of the biscuits on top. Serve immediately.

PEACH-MANGO SHORTCAKES

Steps:

• 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.

STRAWBERRY MANGO POUND CAKE SHORTCAKES

Steps:

• In a medium bowl, toss the mango and strawberries with the lime juice, sugar and lime zest. Let sit, tossing occasionally, until the fruit is very juicy, 30 minutes to 1 hour.
• When the fruit is ready, slice the pound cake into 12 equal pieces. Heat 2 tablespoons of the butter in a large nonstick skillet over medium-low heat. Sprinkle half the coconut in 6 small piles in the skillet and place a slice of pound cake over each pile of coconut. Cook, pressing down with a spatula, until the coconut is toasted and the pound cake is warmed, about 3 minutes. Flip and toast on the second side of the pound cake slices until warmed, about 1 minute more. Transfer each slice to a plate, scrape out any leftover coconut in the skillet so it does not burn and repeat with the remaining butter, coconut and pound cake slices.
• To assemble, evenly divide the fruit with the accumulated juices among 6 slices of toasted pound cake. Top with a large scoop of ice cream, about 1/2 cup each, and a second slice of pound cake.

MANGO-RASPBERRY CRISP

Steps:

• Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
• In large bowl, stir together mangoes, raspberries, brown sugar and cornstarch. Let stand 10 minutes. Spoon into baking dish.
• In medium bowl, mix crushed cookies, oats, coconut and melted butter. Sprinkle over fruit mixture.
• Bake 35 to 40 minutes or until filling is bubbly and topping is golden brown, covering loosely with foil for last 10 minutes of baking. Cool 10 minutes. Serve warm.

RASPBERRY-MANGO UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Melt butter in 1-quart saucepan over medium heat, stirring occasionally. Stir in sugar and whipping cream. Heat to boiling, stirring constantly; boil 30 seconds. Pour into 13x9-inch rectangular pan. Top sugar mixture evenly with raspberries, mango and almonds.
• In large bowl, beat cake mix, reserved 1/2 cup mango juice, the water, oil, almond extract and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter over fruits and almonds.
• Bake 41 to 48 minutes or until toothpick inserted in center comes out clean. Immediately run knife around sides of pan to loosen cake. Turn pan upside down onto heatproof serving plate; leave pan over cake 1 minute so topping can drizzle over cake. Cool at least 30 minutes. Serve warm or cool. Store covered in refrigerator.

MANGO-RASPBERRY COBBLER

Steps:

• Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix mangoes, nutmeg and lime juice; set aside.
• In another medium bowl, stir together flour, brown sugar, baking powder, salt and milk until blended. Pour batter into baking dish. Spoon mangoes and raspberries over batter.
• Bake 40 to 50 minutes or until top is golden brown. Serve warm.

SUMMERY LIME-MANGO SHORTCAKES

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Combine mango, blueberries, and strawberries in a large bowl. Drizzle with lime juice and honey; mix well. Cover; reserve in refrigerator.
• Sprinkle the gelatin over the water in a large heatproof glass or metal bowl. Let soak for 5 minutes. Place bowl over a pan of simmering water, stirring often until dissolved. Transfer to a small bowl; refrigerate until cool, about 10 minutes. Beat cream in the large bowl with an electric mixer. When cream begins to thicken, sprinkle in confectioners' sugar and coconut extract. Mix in cooled gelatin all at once. Whip until soft peaks form. Cover and refrigerate.
• Whisk flour, baking powder, white sugar, lime zest, poppy seeds, and salt in a large bowl. Cut in the shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Beat the egg and buttermilk in a small bowl, lightly stir into flour mixture just until moistened. Turn out onto a floured work surface; knead 3 to 4 times, or until dough just comes together. Roll to 1/2 inch thickness; cut with a 3 inch round biscuit cutter. Place on prepared baking sheet.
• Bake shortcakes in preheated oven until golden brown, about 15 to 18 minutes. Allow to cool slightly; split each cake in half horizontally.
• To assemble, arrange fruit on the bottom half of each cake. Spoon or pipe cream evenly over fruit. Top each with remaining biscuit halves.

RHODE ISLAND SHORTCAKES WITH FRESH RASPBERRIES

Steps:

• Whip 1 cup heavy cream with vanilla until stiff.
• On individual serving dishes place bottom half of each shortcake. Pour equal portions of remaining 1 1/2 cups of heavy cream over shortcake halves.
• Divide raspberry puree equally among shortcakes and pour over shortcake bottoms. Scatter raspberries over puree. Sift confectioners' sugar over berries. Add a dollop of whipped cream.
• Top with shortcake tops and garnish with remaining whipped cream.

MANGO AND RASPBERRY CRISP

Steps:

• Heat oven to 350 degrees. Slice the mangoes into 3/4-inch pieces; transfer to a medium bowl. Stir in the lemon juice, 3 tablespoons sugar, and 1 tablespoon flour, and set aside.
• In a medium bowl, whisk together hazelnuts, salt, remaining 3/4 cup flour, and 1/3 cup sugar until combined. Cut in butter with a pastry cutter or two knives, until the mixture is crumbly. Continue working in the butter until completely incorporated and there are no dry crumbs. Squeeze mixture together to create pea-size to half-inch clumps.
• Add the raspberries to the mangoes, and divide the mixture among four small baking dishes. Place 1/4 of the nut-and-flour mixture on top of each baking dish, allowing some of the fruit to show through. Bake until top is golden brown and the fruit juices are thick and bubbling, 35 to 40 minutes. Remove from oven; place on a wire rack until slightly warm.

RASPBERRY SHORTCAKES

Steps:

• In a food processor, combine flour, granulated sugar, baking powder, salt, and butter and process until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Transfer to a bowl and stir in cream, buttermilk, and raspberries until just combined. Do not overmix.
• Preheat oven to 400 degrees. Divide dough into 8 portions and shape into rounds. Place, 1 1/2 inches apart, on a parchment-lined baking sheet. Sprinkle with sanding sugar, if desired, and freeze 15 minutes. Bake until golden brown and set, about 20 minutes. Let cool completely on sheet on a wire rack. To serve, halve and fill with whipped cream and berries.

CHOCOLATE RASPBERRY SHORTCAKES

Steps:

• To prepare shortcakes, heat oven to 400 degrees. Oil bottom of each cup in a 12-cup muffin pan. In a mixing bowl, combine flour, cocoa, baking powder, baking soda and sugar. Using a pastry blender or an electric mixer, or working by hand, cut in the butter until mixture resembles damp sand. In a separate bowl, whisk together egg, sour cream, vanilla and honey. Add to flour mixture, and stir until thoroughly blended.
• Put a scant 1/4 cup dough into each muffin cup. (Do not use muffin papers.) Bake until risen and firm on top, 15 to 20 minutes. Remove from heat, and allow to cool. Then remove from pan, and cool completely. Place 6 shortcakes in an airtight freezer bag, and freeze for another use.
• To prepare filling for 6 shortcakes, whip heavy cream with 2 teaspoons confectioners' sugar until thick but still soft. Add 1/2 cup raspberries to cream, mashing them roughly with a fork.
• Split each shortcake in half horizontally, and place a dollop of raspberry cream onto bottom half. Add a portion of whole raspberries, and put the top back on at an angle. Sprinkle a dusting of the remaining 1 teaspoon confectioners' sugar over shortcakes, and serve.

NO-BAKE MANGO STRAWBERRY CHEESECAKE

Steps:

• In a small bowl, mix crumbs, butter and sugar. Press into bottom of a greased 8-in. springform pan., For filling, in a microwave-safe bowl, sprinkle gelatin over cold water; let stand 1 minute. Microwave on high for 10-20 seconds or just until water is warm but not hot. Stir and let stand until gelatin is completely dissolved, about 1 minute. Cool until partially set., In a large bowl, beat cream cheese and sugar until smooth. Gradually beat in cream, vanilla and gelatin mixture until blended. Fold in mango and strawberries. Pour over crust. Refrigerate while preparing glaze., For glaze, in another microwave-safe bowl, sprinkle gelatin over 3 tablespoons cold water; let stand 1 minute. Microwave on high 10-20 seconds or just until water is warm but not hot. Stir and let stand until gelatin is completely dissolved, about 1 minute. Cool until partially set. Meanwhile, place mango and remaining 1/2 cup water in a food processor; process until pureed. Stir in gelatin mixture; pour over filling. Refrigerate, loosely covered, overnight., Loosen sides from pan with a knife. Remove rim from pan. If desired garnish with whipped cream, additional mango pieces and strawberry slices.