Raspberry Mango Shortcakes

I am craving something sweet, yet light and cool. I am always baking cakes, cupcakes, bar cookies etc. But it's rare that I bake something just for us. Tonight we are having pulled pork and I thought something cool for dessert would be perfect! Here is Raspberry Mango Shortcakes ... they are delicious.

Raspberry Mango Shortcakes Serving 8

Shortcakes:

1/2 c. coconut

1/4 c. sugar

1/2 t. ground ginger

1 can large biscuits, refrigerated (like Grands! for example)

2 T. melted butter or margarine

Fruit:

2 c. fresh or frozen raspberries, partially thawed

1 1/2 c. chopped peeled fresh mangoes or 1 can of peaches, drained and chopped

2 T. sugar

Topping:

1 c. whipping cream

2 T. brown sugar

1/4 t. ground ginger

1. Heat oven to 350 degrees. In a small bowl, combine coconut, 1/4 c. sguar and 1/2 t. ginger; blend well. Sperate dough into 8 biscuits. Dip top and sides of each biscuit in margarine; dip in coconut mixture. Place biscuits, coconut side up, 2 inches apart on ungreased cookie sheet. Sprinkle any remaining coconut mixture over tops of biscuits.

2. Bake at 350 degrees for 15 minutes or until biscuits and coconut are light golden brown. Cool 5 minutes.

3. Meanwhile, in medium bowl, combine raspberries, mangoes and 2 T. sugar; stir gently. In small bowl, combine all topping ingredients; beat until stiff peaks form.

4. To serve, split biscuits, place bottom halves on 8 individual plates. Spoon generous 1/3 c. fruit mixture over each biscuit half. Top each with 1/4 c. topping and biscuit top. Store in refrigerator.