<http://schema.org/recipeInstructions>
" Heat oven to 425\u00B0F. You&amp;#039;ll need an ungreased baking sheet. Combine baking mix, 1\u20444 cup sugar and ginger; stir in 1\u20442 cup milk and melted butter until thick dough forms. Knead a few times in bowl until dough comes together. Pat dough into 1&amp;amp;#8260;2-in.-thick disk. on lightly floured surface; cut with 3-in. cookie cutter, reforming scraps as needed, to make 8 biscuits. Brush with 2 tsp milk and sprinkle with remaining 1 sugar. Place 2 in. apart on baking sheet. Bake 10 minutes, or until risen and lightly browned. Cool 5 minutes; transfer to rack to cool completely. Slice mango; toss with sugar and zest. Let stand 10--15 minutes. Just before assembling shortcakes, gently toss raspberries with mango. Beat cream, sugar and vanilla on high speed until soft peaks form. Place each biscuit on a serving plate. Top with whipped cream and fruit mixture; garnish with mint."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a10728/mango-raspberry-shortcakes-122134/?click=wdy-more>