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Mango Shortcake w/Coconut Whipped Cream

This elegant Mango Shortcake with Coconut Whipped Cream recipe is a tropical take on a summer favorite. Yummy!

Posted By: Leilani
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Prep Time: 15 | Cook Time: 20 | Ready In: 35
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2 3/4 cups all purpose baking mix
2 tablespoons sugar
1/2 cup milk

1 egg
2 tablespoons butter, melted
3 ripe mangoes, cubed
1 can coconut milk, chilled in fridge overnight
1/3 cup powdered sugar
1/2 tablespooon vanilla extract

Cooking Process:

Preheat the oven to 350°F.
Mix the baking mix, sugar, milk egg and butter in a mixing bowl, until it becomes a well mixed dough.  Place the dough on a baking mat and knead until workable.  Roll the dough out to 1/2 inch thickness.  Using a pastry or cookie cutter, cut out six 3 inch in diameter circles of dough.  Place the dough circles on a baking sheet, and bake for 15-20 minutes until cakes are golden brown.  Remove the cakes from the oven when ready, and let cool on a wire rack.  While the cakes are cooling, prepare the coconut whipped cream.
Whip the chilled coconut milk, powdered sugar and vanilla extract together with a stand mixer.  Cut each shortcake in half, top with the coconut cream, mangoes and mint leaves.