 | | Directions | 1. Preheat oven to 350°F. For the Filling, mix mangoes, blueberries and lemon juice in large bowl. Mix sugar, cornstarch, cinnamon and ginger in small bowl. Sprinkle over fruit; toss to coat well. Spoon into 11x7-inch baking dish sprayed with no stick cooking spray.
2. For the Topping, mix flour, 3 tablespoons of the sugar, baking powder, ginger, 1/4 teaspoon of the cinnamon, baking soda and salt in large bowl. Add buttermilk; mix well. Drop dough by rounded tablespoonfuls into 6 portions onto fruit mixture. Mix remaining 1 tablespoon sugar and 1/4 teaspoon cinnamon. Sprinkle over biscuits.
3. Bake 35 to 40 minutes or until fruit is bubbly and topping is browned. Serve warm.Test Kitchen Tip: Use sliced peeled peaches in place of the mangoes. Or, use frozen blueberries, unthawed, in place of the fresh blueberries. Prepare and bake as directed. |
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Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 6
|  | | Ingredients | | - | | Mango-Blueberry Filling: |
| - | | 3 cups sliced peeled mangoes |
| - | | 2 cups blueberries |
| - | | 1 tablespoon lemon juice |
| - | | 1/3 cup sugar |
| - | | 2 teaspoons cornstarch |
| - | | 2 teaspoons McCormick® Cinnamon, Ground |
| - | | 1/2 teaspoon McCormick® Ginger, Ground |
| - | | Biscuit Topping: |
| - | | 1/2 cup flour |
| - | | 4 tablespoons sugar, divided |
| - | | 1/2 teaspoon baking powder |
| - | | 1/2 teaspoon McCormick® Ginger, Ground |
| - | | 1/2 teaspoon McCormick® Cinnamon, Ground |
| - | | 1/4 teaspoon baking soda |
| - | | salt |
| - | | 1/3 cup buttermilk |
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| | Nutrition (per serving) | Calories: 225 Calories
Fat: 1 Grams
Protein: 2 Grams
Cholesterol: 1 Milligrams
Carbohydrates: 52 Grams
Sodium: 128 Milligrams
Fiber: 5 Grams
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