MANGO KIWI SHORTCAKE 2 large mangoes, peeled and sliced (2 cups)* 5 kiwifruit, peeled and sliced 1/4 cup plus 2 tablespoons granulated sugar 1 teaspoon ground cinnamon 2 cups all-purpose flour 2 tablespoons firmly packed brown sugar 3 teaspoons baking powder 1 teaspoon salt 1/3 cup shortening 3/4 to 1 cup half-and-half or milk 1/2 cup sliced almonds Brown Sugar Whipped Cream (recipe follows) Heat oven to 425°F. Mix mangoes, kiwifruit and 1/4 cup granulated sugar in bowl; set aside. Mix 2 tablespoons granulated sugar and the cinnamon; set aside.

Mix flour, brown sugar, baking powder and salt in large bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in jus enough half-and-half to form a soft dough.

Drop dough by 6 spoonfuls onto ungreased cookie sheet. Sprinkle with sugar-cinnamon mixture and almonds; press lightly.

Bake 10 to 12 minutes or until golden brown. Meanwhile, make Brown Sugar Whipped Cream. Split warm shortcakes. Fill with fruit mixture and whipped cream.

Makes 6 servings.

*SUBSTITUTION: Peaches can be used for the mangoes.

BROWN SUGAR WHIPPED CREAM

1 cup whipping (heavy) cream
2 tablespoons packed brown sugar

Beat ingredients in chilled medium bowl with electric mixer on high speed until stiff.

1 Serving: Calories: 605 (Cal. from fat: 290), Fat: 32g (Saturated: 13g), Cholesterol: 55mg, Sodium: 670mg, Carbohydrate: 75g, Protein: 9g.

[Gold Medal, Desserts for Spring]