Lime-Mango Shortcakes

01Method

1. 1

   Heat the oven to 400°F (200°C) and grease a baking sheet.

2. 2

   Toss the mango cubes, strawberries, and blueberries with honey and lime juice in a large bowl. Cover and chill in the refrigerator.

3. 3

   Sprinkle the gelatin over the water in a heat-proof bowl and let it bloom for about 5 minutes. Set the bowl over a pan of simmering water, stirring frequently until the gelatin dissolves. Move to a small bowl and refrigerate until cooled, about 10 minutes.

4. 4

   Using an electric mixer, whip the cream in a large bowl until it starts to thicken. Add the confectioners' sugar, coconut extract, and cooled gelatin, then whip to soft peaks. Cover and refrigerate until needed.

5. 5

   In a large bowl, whisk together the flour, sugar, baking powder, lime zest, poppy seeds, and salt. Cut in the shortening using two knives or a pastry blender until the mixture looks like coarse crumbs. In a separate small bowl, beat the buttermilk and egg together, then stir into the flour mixture until just combined. Turn the dough onto a floured surface, knead briefly until it holds together, then roll to ½-inch thickness. Cut out rounds with a 3-inch biscuit cutter and arrange on the prepared baking sheet.

6. 6

   Bake until golden brown, 15 to 18 minutes. Allow to cool slightly, then split each shortcake in half horizontally.

7. 7

   Spoon the fruit mixture onto the bottom halves, then add the whipped cream on top. Cap each with the remaining biscuit top.