Mango Strawberry Shortcake
Cook time: 
Total time: 
Serves: 6 servings
  • Puree
  • 1½ cup plain yogurt
  • ½ cup orange juice
  • 1½ Tbsp sugar
  • 1 Tbsp orange zest
  • 2 mangoes
  • 1½ cups strawberries, hulled and quartered
  1. Shortcake
  2. Sift together flour, sugar, baking powder, baking soda and Saco Cultured Buttermilk Blend in a medium bowl.
  3. Cut in butter.
  4. Add water and mix thoroughly.
  5. Form dough into ball and press into a 9 x 5 inch pan and freeze.
  6. When dough hardens, cut into six squares and place onto baking sheet.
  7. Brush with a mixture of 1 tsp egg yolk and 1 tsp water.
  8. When ready to bake, preheat oven to 300°F.
  9. Bake for 20 minutes or until golden brown.
  10. Puree
  11. Combine yogurt, orange juice, sugar and orange zest.
  12. Stir in mangoes and strawberries.
  13. Drizzle puree onto dessert plates.
  14. Cut each shortcake in half horizontally.
  15. Cover the bottom half of each shortcake with ¾ cup of fruit filling mixture and place the other half on top.
Nutrition Information
Calories: 578 Fat: 26g Saturated fat: 16g Trans fat: 0g Carbohydrates: 78g Sugar: 41g Sodium: 512mg Fiber: 3g Protein: 12g Cholesterol: 104mg
Recipe by SacoFoods at