55
hot biscuit short
cakes with mango
dessert sauce
Makes 6 servings
Prep time: 20 minutes
Cooking time: 20 minutes
ingredients:
1 mango, peeled, pitted and diced
1 tablespoon sugar
2 tablespoon grated lime zest
Sauce
3 cups mango, peeled and diced
1 tablespoon butter
1 tablespoon brown sugar
1 teaspoon lemon juice
1 teaspoon orange juice
3 tablespoons water
Drop Biscuits
2 ¹⁄
³
cups Bisquick
3 tablespoons sugar
ingredients, continued:
1 crystallized ginger, minced
½ cup milk
1 tablespoon sugar
Berries for garnish
directions:
Preheat oven to 425 degrees. Toss first three ingredients together
(mango, sugar and lime zest.) Set aside and let stand about 15
minutes to bring out the juices. Combine sauce ingredients in pot
over medium heat. Stir occasionally until mixture thickens, about
10-12 minutes. Combine Bisquick, sugar and ginger in a bowl.
Stir in ¼ cup milk, reserving another ¼ cup, to form dough and
knead a few times. Drop dough on ungreased baking sheet and
brush with remaining ¼ cup milk and sprinkle with sugar. Bake at
425 degrees for 10-12 minutes or until lightly browned. To serve,
split open 1-2 biscuits in a dish. Spoon some of the fresh diced
mango over the biscuits, followed by the warm mango dessert
topping. Garnish with a few raspberries or blackberries, if desired.
Contributed by Liz Mays from A Nut in a Nutshell
