Mango season is upon us — a deluge of fruit begging experimentation. For our second in a series of cooking shows, we make Mango Coconut Scones. Watch the video for the nuts and bolts of baking this tropical and luxurious
Mango season is upon us — a deluge of fruit begging experimentation. For our second in a series of cooking shows, we make Mango Coconut Scones. Watch the video for the nuts and bolts of baking this tropical and luxurious treat.
Have mango recipes of your own? Consider e-mailing them to us for publication or, better yet, show me how to make your recipe for an episode of “Kaua‘i Kitchen.”
Mango
Coconut Scones
Servings: 1 dozen
21/2 cups flour
1 cup oats
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
11/2 sticks cold butter
2 to 3 mangos cut into small pieces
1 cup dry coconut
3/4 to 1 cup cold orange juice
Preheat oven to 400 degrees
Prepare mangos by removing seed and cutting into pieces. For a simple method for dissecting a mango, see accompanying video.
Combine dry ingredients. If using a food processor, mix cold butter cut into cubes with dry ingredients for 10 seconds or until the mixture is gravelly. There should be no lumps of butter.
Fold mango into butter mixture to coat fruit. Fold in coconut. Take orange juice from refrigerator. Do not add all at once. Drizzle in enough orange juice to hold the dough together. There may be orange juice left over.
Place spoonfuls of dough on a cookie sheet either coated with cooking spray or covered with parchment or foil. One optional addition is to either sprinkle with sugar for a glittery finish or spice it up by adding one-eighth teaspoon each of cinnamon and allspice to two tablespoons sugar, then sprinkle on scones before placing tray in oven.
Bake for 20 minutes.
Visit us online to watch video of this event and
learn step by step how
to make your own
Mango Coconut
Scones.
