- 2-1/2 cups biscuit mix
- 1/2 cup granulated sugar
- 1/3 cup cocoa powder
- 1-1/4 cups milk
- 3 Tbsp. melted butter
- 3 cups DOLE® Frozen Mango Chunks, partially thawed
- 2 Tbsp. packed brown sugar
- 1 tub (8-oz.) thawed whipped topping
Preheat oven to 425 degrees. Stir together biscuit mix, granulated sugar and cocoa powder. Stir in milk and melted butter until mixture is well combined.
Place one shortcake layer on serving plate. Stir together fresh fruit and brown sugar. Spread half of the whipped topping over cake layer. Spoon half of the fruit mixture over topping.
Top with second cake layer. Repeat with remaining whipped topping and fruit. Serve, or refrigerate up to 1 hour before serving.