Primary tabs
Mango Shortcake
In contrast to the traditional American "shortcake," here we bake the fruit into the cake batter rather than pile it on top of a biscuit or sponge. The cake is light and moist, thanks to the addition of sour cream, which also gives it a tender crumb.
If you like mangos, give this recipe a try! (It's also delicious with peaches and nectarines).
Ingredients
| 4 1/2 cups | sliced ripe Earthbound Farm Organic Mangos |
| 3/4 cup | Sugar |
| 1 tablespoon | cornstarch |
| grated zest of 1 lime | |
| 1 tablespoon | fresh lime juice |
| 1 cup | unbleached all-purpose flour |
| 1/2 cup | Sugar |
| 1 teaspoon | baking powder |
| 1/4 teaspoon | salt |
| 1 large | egg |
| 3/4 cup | sour cream |
| 1/4 cup | melted butter |
Directions
Position a rack in the middle of the oven and preheat to 350 degrees F.
Butter a 9x9-inch baking pan and neatly arrange the mango slices on the bottom, overlapping slightly.
Combine 3/4 cup sugar, cornstarch, almond extract, zest and juice in a small bowl. Sprinkle the mixture on top of the fruit.
Sift the flour, 1/2 cup sugar, baking powder and salt into another bowl.
In a separate bowl, whisk together the egg, sour cream and melted butter. Pour the liquid ingredients into the dry mix and stir just until combined. Don't over-mix, or your shortcake won't be tender and light.
Drop the batter by spoonfuls onto the fruit. Bake for 35 to 45 minutes or until the cake is golden brown and the mango juices bubble. Cool on a wire rack and serve warm with whipped cream.
