Ginger Shortcakes With Mangoes and Strawberries

Found this recipe by Tori Ritchie on Food Network, posting for ZWT. Recipe notes: "Put a little crystallized ginger in your shortcakes, fill them with tropical mangoes and sweet strawberries, and top them with yogurt for a completely new take on a summertime classic."

• Ready In: 45 mins
• Serves: 6

Ingredients

• 2  cups all-purpose flour
• 1⁄2 cup granulated sugar
• 1  teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 6  tablespoons  chilled unsalted butter, cut into pieces
• 1⁄3 cup  roughly chopped crystallized ginger (Australian ginger is best)
• 3⁄4 cup buttermilk
• 1  egg, lightly beaten
• 2  large  ripe mangoes, peeled and cut into cubes
• 1⁄2 lb strawberry, stemmed and sliced
• 8  ounces low-fat vanilla yogurt, stirred to make smooth

Directions

1. Preheat an oven to 425 degrees. Line a large baking sheet with parchment paper.
2. In the bowl of a food processor, pulse the flour, sugar, baking powder, baking soda, and salt to mix.
3. Add the butter pieces and pulse until the mixture resembles coarse meal Transfer to a mixing bowl and stir in the crystallized ginger.
4. Make a well in the center and pour in the buttermilk and egg; mix with a fork just until mixture is moistened (do not overwork dough)
5. With a 1/3 cup measure, scoop dough from bowl and drop onto baking sheet, setting 2 inches apart (do not flatten dough). You should have 6 portions.
6. Bake until golden brown, about 20 minutes, switching pan positions halfway through if using 1 oven.
7. Remove from oven and transfer with a spatula to baking racks to cool. (Shortcakes can be made ahead and stored in an airtight container for up to 3 days.)
8. To serve, mix together mangoes and strawberries in a bowl.
9. Split each shortcake with a serrated knife. Place bottom halves on each of 6 plates.
10. Top evenly with mangoes and strawberries. Dollop with equal amounts of yogurt, then top with remaining halves of shortcakes. Serve immediately.