As I wandered through the vibrant markets of Southeast Asia, the sweet aroma of ripe mangoes and the enticing scent of toasted coconut filled the air. These flavors inspired me to create a unique shortcake that celebrates the tropical essence of the region. The combination of light, fluffy cake, creamy coconut whipped topping, and luscious mango brings a taste of paradise to your table.
**Ingredients:**
For the Shortcake:
– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, cold and cubed
– 1/2 cup coconut milk
– 1 teaspoon vanilla extract
– 1 large egg
For the Coconut Whipped Topping:
– 1 can (13.5 oz) coconut cream, chilled overnight
– 2 tablespoons powdered sugar
– 1 teaspoon vanilla extract
For the Mango Topping:
– 2 ripe mangoes, peeled, pitted, and diced
– 1 tablespoon lime juice
– 1 tablespoon honey or agave syrup (optional)
**Instructions:**
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk until well combined.
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the coconut milk, vanilla extract, and egg until smooth. Pour this mixture into the flour mixture and stir until just combined. Be careful not to overmix.
Turn the dough onto a lightly floured surface. Gently knead it a few times until it comes together, then pat it into a rectangle about 1 inch thick.
Cut the dough into rounds using a biscuit cutter or a glass. Place the rounds on the prepared baking sheet, leaving space between each one.
Bake in the preheated oven for 15-18 minutes, or until the tops are lightly golden. Remove from the oven and let them cool on a wire rack.
While the shortcakes are cooling, prepare the coconut whipped topping. Open the can of chilled coconut cream and scoop out the solidified cream into a mixing bowl. Reserve the liquid for another use.
Using an electric mixer, whip the coconut cream until light and fluffy. Add the powdered sugar and vanilla extract, and whip again until well combined.
In a separate bowl, combine the diced mangoes, lime juice, and honey or agave syrup if desired. Toss gently to combine.
To assemble your shortcakes, slice each shortcake in half horizontally. Spoon a generous dollop of the coconut whipped topping onto the bottom half, then top with a heap of the mango mixture. Place the top half of the shortcake on top and add an extra dollop of coconut whipped topping and a few more mango pieces for a lovely presentation.
Serve your exotic mango coconut shortcakes immediately and enjoy a taste of the tropics with every bite!