peeled & diced
fresh or frozen
1. Combine flour, 1 tablespoon sugar, baking powder and salt in bowl.
Cut in butter until crumbly. Stir in milk to make wet dough. Set
2. Combine mango, cranberries, remaining 3 tablespoons sugar, ginger
and lemon juice in buttered ovenproof 1 l/2 - to 2-quart glass baking
dish. Drop batter around inside edge of dish, forming ring of drop
biscuits. Sprinkle walnuts over batter.
3. Bake at 400 degrees 30 to 40 minutes or until biscuits are golden
brown and wood pick inserted into center of biscuit comes out clean.
If biscuits are brown but not cooked through, place sheet of foil
over dish and continue baking. Serve warm. Nutritional Information:
per serving: 654 calories, 31g fat, 8g protein, 90g carbohydrates, 7g
dietary fiber, 71mg cholesterol, 512mg sodium calories from fat 281
** Chicago Sun Times - Food section - 29 November 1995 **
Scanned and formatted for you by The WEE Scot -- paul macGregor
From: Iris Grayson Date: 08-26-96 (06:33)