Preheat oven to 450° F. Line a jelly-roll pan with parchment paper. In a large bowl, mix flour, sugar, salt, baking powder, and cardamom.

Using a pastry cutter or a fork, cut the shortening into the flour mixture until it resembles coarse meal.

Add the milk and mix together just until combined.

Turn out onto a floured board or work surface. Knead until a dough is formed, about 2 minutes, adding flour as necessary to keep it from being too sticky. Be careful not to knead too much or shortcakes will be tough. Refrigerate for 30 minutes or overnight. 

Roll out dough with a rolling pin to ½-inch thickness. Cut into rounds with a 2 ½-inch diameter biscuit cutter or glass.

Place shortcakes on prepared pan and bake for 10 minutes.

Whip heavy cream with confectioners’ sugar and ginger until soft peaks form, about 2 minutes.

Transfer shortcakes to a serving platter. Split each shortcake in half horizontally and distribute the mangoes among the shortcakes. Top each with whipped cream.

Recipe Courtesy of Quick & Kosher: Meals in Minutes by Jamie Geller (Feldheim 2010).