Peach and Mango Shortcakes

Votes: 1

Time: 1 hour.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 665, total fat 39 G., saturated fats 24 G., proteins 8 G., carbohydrates 73 G., fiber 3 G., cholesterol 157 mg, sodium 417 mg, sugar 39 G.

Enjoy the vibrant summer flavor of this simple dessert: juicy peaches and mango in a lime dressing served on a shortbread crust topped with whipped cream. All the ingredients complement each other perfectly. Assemble the cakes once they're completely cool.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Shortcakes

2 cups premium flour
1/4 cup granulated sugar
1 tbsp baking powder
0.5 tsp ground allspice
0.5 tsp ground ginger
0.5 tsp ground nutmeg
0.5 tsp salt
90 g chilled unsalted butter, cut into pieces
3/4 cup heavy cream, plus extra for greasing
1 large egg
Coarse sugar, for sprinkling

Filling

3 cups chopped peaches
1 cup chopped mango
1/4 cup granulated sugar
1 tbsp freshly squeezed lime juice
1 cup chilled heavy cream
1/3 cup powdered sugar
1 tbsp dark rum (optional)
1 teaspoon natural vanilla extract

Ingredient Substitution Suggestions

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Recipes with similar ingredients: peaches, mango, lime juice, allspice, ground ginger, nutmeg, eggs, cream, rum

Cooking the dish according to the recipe:

Preheat oven to 200°C.
Make shortcakes:

Combine the flour, granulated sugar, baking powder, allspice, ginger, nutmeg, and salt in a food processor. Add the butter and pulse until it forms pea-sized pieces, then beat in the cream and egg until the dough comes together.

Bake shortcakes:

Place 6 spoons of dough on a baking sheet, brush with cream, and sprinkle with coarse sugar. Bake until golden brown, 20-25 minutes. Let cool, then divide each cake in half.
Filling:

Mix peaches and mango with granulated sugar and lime juice. Whip heavy cream with powdered sugar until stiff peaks form; add rum and vanilla extract. Fill the shortbreads with fruit and whipped cream.