Mango Shortcake w/Coconut Whipped Cream
This elegant Mango Shortcake with Coconut Whipped Cream recipe is a tropical take on a summer favorite. Yummy!
2 3/4 cups all purpose baking mix
2 tablespoons sugar
1/2 cup milk
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
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.