Ingredients:

2 C all-purpose flour
1/2 cup granulated sugar
1 tsp baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tbsp chilled unsalted butter, cut into pieces
3/4 cup buttermilk
1 egg, lightly beaten
8 oz low-fat vanilla yogurt
2 lg ripe mangoes cubed
1/2 lb strawberries sliced
1/3 C chopped crystallized ginger

Preheat an oven to 425 degrees. Line a large baking sheet with parchment paper. 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). 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. 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. Enjoy