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Dairy
Easy
30 Minutes
Diets 
Twist up the classic strawberry shortcake dessert with a taste of the tropics! Minted mango and ice cream are nestled between rich shortbread biscuits. Can be made dairy or parve. Yields 6–8 shortcakes.
1 cup Glicks Flour
3 tablespoons sugar, divided
1 and 1/2 teaspoons Haddar Baking Powder
1/2 teaspoon Gefen Cinnamon
pinch kosher salt
1/4 cup (1/2 stick) cold butter or margarine, cut into cubes
1/4 cup heavy cream, whole milk, or coconut milk for parve
1 egg white
1 mango, peeled and diced
handful mint leaves, chopped
1 teaspoon to 1 tablespoon sugar (optional)
6–8 scoops vanilla ice cream (dairy or parve)
In a food processor, combine flour, two tablespoons sugar, baking powder, cinnamon, and salt, and pulse. Add butter or margarine and continue to pulse until mixture is made up of pea-sized pieces. Add cream and continue to pulse until dough forms a ball.
Preheat oven to 450 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.
Remove dough from food processor. On a floured surface, roll out dough to a thickness of about one inch. Using a cup or deep cookie cutter, cut out circles and place on prepared baking sheet.
Brush with egg white and sprinkle with remaining sugar. Bake until golden, about 11 to 12 minutes.
Combine mango and mint leaves. Depending on the sweetness of the mango, add a bit of sugar to taste. Let mango sit.
Slice shortcakes open when they are cool enough to handle.
Add a scoop of vanilla ice cream and top with mangos and top half of shortcake.
Photos by Dan Engongoro
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