Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 6 tablespoons chilled unsalted butter, cut into pieces
• 1/3 cup roughly chopped crystallized ginger (Australian ginger is best)
• 3/4 cup buttermilk
• 1 egg, lightly beaten
• 2 large, ripe mangoes, peeled and cut into cubes
• 1/2 pound strawberries, stemmed and sliced
• 8 ounces lowfat vanilla yogurt, stirred to make smooth

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Instructions

1. Preheat an oven to 425 degrees. Line a large baking sheet with parchment paper.
2. In the bowl of a food processor, pulse the flour, sugar, baking powder, baking soda, and salt to mix. Add the butter pieces and pulse until the mixture resembles coarse meal. Transfer to a mixing bowl and stir in the crystallized ginger. Make a well in the center and pour in the buttermilk and egg; mix with a fork just until mixture is moistened (do not overwork dough).
3. With a 1/3 cup measure, scoop dough from bowl and drop onto baking sheet, setting 2 inches apart (do not flatten dough). You should have 6 portions. Bake until golden brown, about 20 minutes, switching pan positions halfway through if using 1 oven. Remove from oven and transfer with a spatula to baking racks to cool. (Shortcakes can be made ahead and stored in an airtight container for up to 3 days.)
4. To serve, mix together mangoes and strawberries in a bowl. Split each shortcake with a serrated knife. Place bottom halves on each of 6 plates. Top evenly with mangoes and strawberries. Dollop with equal amounts of yogurt, then top with remaining halves of shortcakes. Serve immediately.