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1
To make the fruit filling, combine the mangoes, strawberries, peaches, sugar, lime juice, and lime zest in a large bowl.
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2
Cover and let stand at room temperature, stirring once or twice, for at least 30 minutes and up to 1 1/2 hours.
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3
To make the shortcake, position a rack in the upper third of the oven and preheat to 450F.
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4
Into a large bowl, sift together the flour, 3 tablespoons of the sugar, the baking powder, and salt.
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5
Cut the vegetable shortening and butter into the dry ingredients with a vegetable cutter until bits the size of corn kernels are formed.
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6
In a small bowl, thoroughly whisk the egg.
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7
Whisk in the buttermilk.
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8
With as few strokes as possible, stir in the buttermilk mixture until a soft, crumbly dough is formed.
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9
Flour the work surface.
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10
Turn out the dough and gather and briefly knead it into a ball until it just holds together.
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11
Roll out the dough into a 9-by-3-inch rectangle about 3/4-inch thick.
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12
Trim the edges.
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13
Cut the dough into six 3-inch squares.
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14
Transfer the squares to an ungreased, preferably insulated, baking sheet.
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15
Sprinkle the shortcakes with the remaining 2 teaspoons sugar.
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16
Bake the shortcakes until they are puffed and golden, and the bottoms are crisp, 12 to 14 minutes.
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17
Meanwhile, whip the cream to stiff peaks.
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18
Let the shortcakes rest on the sheet on a rack for 2 minutes.
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19
Split the shortcakes in half horizontally, setting a bottom half on each of 6 dessert plates.
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20
Spoon about 1/2 cup of the fruit mixture, juices included, over each shortcake bottom.
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21
Top each with a small dollop of the cream.
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22
Set the shortcake tops in place.
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23
Spoon the remaining fruit and juices over and around the shortoakes.
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24
Top each with a large dollop of whipped cream and serve immediately.
