20m
PREP TIME
40m
COOK TIME
225
CALORIES
15
INGREDIENTS
Servings: 6 (3/4 cup)
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® Ground Cinnamon
- 1/2 teaspoon McCormick® Ground Ginger
- Biscuit Topping
- 1/2 cup flour
- 4 tablespoons sugar, divided
- 1/2 teaspoon baking powder
- 1/2 teaspoon McCormick® Ground Ginger
- 1/2 teaspoon McCormick® Ground Cinnamon, divided
- 1/4 teaspoon baking soda
- Pinch salt
- 1/3 cup buttermilk
KEY PRODUCTS
INSTRUCTIONS
- 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.
TIPS AND TRICKS
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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