Mango & Nectarine Shortcakes with Whipped Cream
Labor Day

Mango & Nectarine Shortcakes

with Whipped Cream

30 MIN
$13.99 4 Servings
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Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
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From the Test Kitchen

These incredible shortcakes feature a filling of sweet mango and caramelized nectarine—plus homemade whipped cream—sandwiched between crumbly biscuit cakes.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    420 Cals (est.)
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fresh
ingredients
Mango & Nectarine Shortcakes with Whipped Cream
Title
  • 1 cup Biscuit Mix
  • ¼ cup Sour Cream
  • ¼ cup Sugar
  • ½ cup Cream
  • 2 Nectarines
  • 1 Mango Cheek
  • 1 Lime
  • 1 oz Salted Butter
  • 1 Tbsp Light Brown Sugar
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve, pit, and medium dice the nectarines. Medium dice the mango. Halve the lime; squeeze the juice into a bowl.

Bake the shortcakes
2 Bake the shortcakes

In a large bowl, combine the biscuit mix, sour cream, 2 tablespoons of the granulated sugar, and 2 tablespoons of water. Gently stir until just combined (be careful not to overmix; the dough will be thick and sticky). Line a sheet pan with parchment paper. Scoop the dough into 4 equal-sized dollops on the parchment, spacing them out evenly. Evenly top each shortcake with 1 teaspoon of the remaining granulated sugar. Bake 10 to 12 minutes, or until the shortcakes are set and cooked through. Remove from the oven and let cool 5 minutes.

Make the filling
3 Make the filling

Meanwhile, in a large pan (nonstick, if you have one), heat the butter on medium-high until melted. Add the diced nectarines, brown sugar, lime juice, and a pinch of salt. Cook, stirring frequently, 3 to 4 minutes, or until the liquid is slightly thickened and the nectarines are softened. Turn off the heat and stir in the diced mango.

Whip the cream & serve your dish
4 Whip the cream & serve your dish

Place the cream a medium bowl (or the bowl of stand mixer). Whisk constantly, 2 to 3 minutes (if using a hand mixer or stand mixer, beat on high about 2 minutes), or until stiff peaks form. Halve each cooled shortcake horizontally (the shortcakes may crumble slightly). Transfer the bottom halves to a serving dish; evenly top with the cooked filling and whipped cream. Complete the shortcakes with the top halves. Enjoy!

Tips from Home Chefs

Mango & Nectarine Shortcakes

Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve, pit, and medium dice the nectarines. Medium dice the mango. Halve the lime; squeeze the juice into a bowl.

2 Bake the shortcakes

In a large bowl, combine the biscuit mix, sour cream, 2 tablespoons of the granulated sugar, and 2 tablespoons of water. Gently stir until just combined (be careful not to overmix; the dough will be thick and sticky). Line a sheet pan with parchment paper. Scoop the dough into 4 equal-sized dollops on the parchment, spacing them out evenly. Evenly top each shortcake with 1 teaspoon of the remaining granulated sugar. Bake 10 to 12 minutes, or until the shortcakes are set and cooked through. Remove from the oven and let cool 5 minutes.

Bake the shortcakes
Make the filling
3 Make the filling

Meanwhile, in a large pan (nonstick, if you have one), heat the butter on medium-high until melted. Add the diced nectarines, brown sugar, lime juice, and a pinch of salt. Cook, stirring frequently, 3 to 4 minutes, or until the liquid is slightly thickened and the nectarines are softened. Turn off the heat and stir in the diced mango.

4 Whip the cream & serve your dish

Place the cream a medium bowl (or the bowl of stand mixer). Whisk constantly, 2 to 3 minutes (if using a hand mixer or stand mixer, beat on high about 2 minutes), or until stiff peaks form. Halve each cooled shortcake horizontally (the shortcakes may crumble slightly). Transfer the bottom halves to a serving dish; evenly top with the cooked filling and whipped cream. Complete the shortcakes with the top halves. Enjoy!

Whip the cream & serve your dish
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