Mango Cardamom Shortcakes with Ginger Whipped Cream

Mango Cardamom Shortcakes with Ginger Whipped Cream

Prep: 10 minutes. Total: 55 minutes.

Chilling the dough makes it easier to roll out and helps the glutens relax so the dough is not tough. Lining your baking sheet with parchment paper makes clean-up a snap, helps food color more evenly, and prevents food from sticking.


2 cups flour


1 tablespoon sugar

1/2 teaspoon kosher salt

2 teaspoons baking powder

1 teaspoon ground cardamom

5 tablespoons shortening

2⁄3 cup whole milk

Flour for kneading

1 cup heavy cream

1 tablespoon confectioners’ sugar

1/4 teaspoon ground ginger

2 mangoes, pitted, peeled, cut in 1/4-inch cubes


Preheat oven to 450. Line a jelly-roll pan with parchment paper. In a large bowl, mix flour, sugar, salt, baking powder, and cardamom.

Using a pastry cutter or a fork, cut the shortening into the flour mixture until it resembles coarse meal.

Add the milk and mix together just until combined.

Turn out onto a floured board or work surface. Knead until a dough is formed, about 2 minutes, adding flour as necessary to keep it from being too sticky. Be careful not to knead too much or shortcakes will be tough. Refrigerate for 30 minutes or overnight.

Roll out dough with a rolling pin to 1/2-inch thickness. Cut into rounds with a 2 1/2 -inch diameter biscuit cutter or glass.

Place shortcakes on prepared pan and bake for 10 minutes.

Whip heavy cream with confectioners’ sugar and ginger until soft peaks form, about 2 minutes.

Transfer shortcakes to a serving platter. Split each shortcake in half horizontally and distribute the mango among the shortcakes. Top each with whipped cream.

Recommended Wine: Hagafen White Riesling

The fried latkes and the flavors derived from the medley of spices in the sauce for the salmon steaks require a versatile wine.