
brought by Melody Aanderud
1 mango- chopped
1/2 red large red onion
1/2- 3/4 cup cilantro
2 large tomatoes
2 limes - squeeze juice over above ingredients
1/4 t salt
1/8 t pepper
1/4 t season salt
1 recipe Baked Scones, You could also use a store-bought angel food or pound cake
4 C sliced fresh strawberries
½ C white sugar
4 T lime juice (about 2 limes)
For the Coconut Whipped Cream:
1 C whipping cream
½ C powdered sugar
2 t coconut extract
½ t vanilla extract
¾ C toasted coconut
Mix sliced strawberries, sugar, and lime juice. Stir well and set aside. Stir occasionally over about 15 minutes. You want the sugar to dissolve and form a light syrup.
For the cream, place whipping cream in a bowl and beat with an electric mixer for about one minute. Slowly add in powdered sugar, and both extracts. Continue beating until soft peaks form.
Split scones in half (or slice angel food or pound cake) and layer on strawberry-lime mixture. Include some of the syrup. Place top half of scone on top and top with a generous dollop of the coconut whipped cream. Finally sprinkle with toasted coconut.
Baked Scones
1/3 C real butter
1 ¾ C Flour
3T sugar
2/1/2 t baking powder
¼ t salt
1 egg, beaten
4-6 T milk
Heat oven to 400 degrees.
Mix flour, sugar, baking powder, and salt. Cut in butter with pastry blender until it resembles fine crumbs.
Combine egg and 4T milk. Slowly pour milk mixture into dry mixture while mixing with a fork to combine. If you need the additional 2 T milk to bring the dough together, add it. I almost always need the full 6T of milk.