PEACH-MANGO SHORTCAKES

Peach-Mango Shortcakes image

Provided by Food Network Kitchen

Categories dessert

Time 1h

Yield 6 servings

Number Of Ingredients 19

2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into pieces
3/4 cup heavy cream, plus more for brushing
1 large egg
Coarse sugar, for sprinkling
3 cups chopped peaches
1 cup chopped mango
1/4 cup granulated sugar
1 tablespoon fresh lime juice
1 cup cold heavy cream
1/3 cup confectioners' sugar
1 tablespoon dark rum (optional)
1 teaspoon pure vanilla extract

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.