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Mango-Ginger-Lime Shortcakes

Scott Phillips

Servings: 6

Cardamom and black pepper give this dessert a slightly exotic flavor.


For the shortcakes

  • 1/4 cup plus 1 tsp. granulated sugar
  • 2 Tbs. grated fresh ginger
  • 1 tsp. finely grated lime zest
  • 9 oz. (2 cups) unbleached all-purpose flour; more as needed
  • 1 Tbs. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. table salt
  • 2 cold hard-cooked large egg yolks
  • 4 oz. (8 Tbs.) unsalted butter, 6 Tbs. cold and cut into 1/2-inch cubes, 2 Tbs. melted
  • 1 cup sour cream
  • 1/4 tsp. ground cardamom

For the filling

  • 2 mangoes, peeled and cut into 3/4-inch dice
  • 1/2 cup granulated sugar
  • 2 Tbs. fresh lime juice
  • 12 green cardamom pods, lightly crushed, or 1/4 tsp. ground cardamom
  • 1/4 tsp. coarsely ground black pepper
  • 1-1/2 cups plain Greek yogurt
  • 1/4 cup finely chopped pistachios

Nutritional Information

  • Calories (kcal) : 490
  • Fat Calories (kcal): 220
  • Fat (g): 24
  • Saturated Fat (g): 14
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 105
  • Sodium (mg): 410
  • Carbohydrates (g): 61
  • Fiber (g): 3
  • Protein (g): 9


Make the shortcakes

  • In a small bowl, combine 1/4 cup of the sugar, the ginger, and lime zest with your fingers. Transfer to a food processor, add the flour, baking powder, baking soda, and salt, and pulse to combine. Crumble in the egg yolks, add the cubed butter, and pulse until the pieces of butter are no larger than peas, about eight 1-second pulses.
  • Transfer to a large bowl, add the sour cream, and combine with a fork until the sour cream is mostly incorporated. Using your hand, gently fold and press the dough against the side of the bowl until all the dry bits are incorporated and it comes together in a cohesive but slightly tacky ball.
  • Line a large rimmed baking sheet with parchment paper. Turn the dough out onto a lightly floured work surface and shape into a 1-inch-thick round, about 7 inches across. Using a 3-inch biscuit cutter, stamp out as many circles as possible and set them about 1 inch apart on the prepared baking sheet.
  • Gently gather the scraps, press flat into a 1-inch-thick piece, and stamp out more rounds to yield a total of 6 shortcakes. Transfer them to the baking sheet and discard the remaining scraps. Freeze for 45 minutes.
  • Position a rack in the center of the oven and heat the oven to 400°F. Brush the tops of the shortcakes with the melted butter. Mix the ground cardamom with the remaining 1 tsp. sugar and sprinkle over the shortcakes. Bake until golden brown, 15 to 17 minutes. Cool for 3 minutes on the baking sheet, then transfer to a rack to cool completely.

Make the filling

  • Put the mangoes in a medium bowl. In a 1-quart saucepan set over medium-high heat, bring 1/3 cup water, the sugar, lime juice, cardamom, and pepper to a simmer. Reduce the heat to medium low and cook for 5 minutes. Strain the syrup through a fine-mesh sieve over the mangoes.
  • Mix 3 Tbs. of the mango syrup with the yogurt. Top the shortcakes with the yogurt, the remaining syrup, the mangoes, and the pistachios, and serve.


Rate or Review

Reviews (2 reviews)

  • User avater
    DoloresECraig | 11/19/2018

    Fantastic and so simple.

  • jfbmaldonado | 03/17/2015

    These are really wonderful! Tender, not too sweet; a beautiful blending of flavors.

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