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    Home » Type » Breads » Biscuits and Scones

    Mango Shortcake Recipe - A Delicious Summertime Dessert {video}

    Published: May 30, 2021 · Modified: Jun 20, 2023 by Faith · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Jump to Video

    This Mango Shortcake recipe showcases honey-sweet and aromatic mango as a delicious fruit topping for crisp, golden shortcakes with a tender crumb. This beautiful summer dessert recipe makes just 4 servings so you aren’t stuck with a huge batch, and it whips up in less than an hour!

    easy mango shortcake dessert

    I didn’t really fall in love with mango until I lived in Kuwait and had access to Alphonso mangoes.

    They were honey-sweet and beautifully aromatic with a silky-smooth texture.

    They’re the type of mangoes that will make you fall in love with mangoes.

    The only problem is that they’re native to India, and very hard to find here in the US! The closest type of mangoes I’ve found here are Champagne/Ataulfo mangoes, which are almost as delicious, and a pretty good substitute.

    macerated mango and shortbread biscuits

    With summer here, I wanted to make a fruity summer dessert that’s quick and easy to whip up on a weeknight, and doesn’t make a huge batch. Shortcake came to mind, and instead of going the more traditional strawberry route, I thought of using mangoes.

    In this recipe, sweet mango with its subtle floral and piney notes is enhanced with honey and used to adorn fresh sweet biscuits. The shortcake (which are basically sweet biscuits) are golden and crisp outside with a crunchy sugar coating, and soft and tender inside. Fluffy dollops of whipped cream complete this delicious summer dessert.

    If you enjoy Strawberry Shortcake, I think you’ll go crazy for this fun twist on that classic.

    mango shortcake recipe with description

    In This Article

    • Why You'll Love This Recipe
    • The Best Mango Shortcake Recipe
    • Mango Shortcake FAQs
    • More Fruity Summer Desserts to Try
    • Mango Shortcake Recipe

    Why You'll Love This Recipe

    • It’s easy to make in less than an hour.
    • This recipe only makes 4 servings, which is good for two reasons: 1) you won’t be stuck with a ton of leftovers, and 2) it’s an easy, straightforward recipe to double if you need to feed a crowd.
    • Unlike strawberries, the mango doesn’t need to macerate for very long. The honey almost creates an instantly syrupy texture when combined with mango.
    homemade fresh mango shortcake recipe

    The Best Mango Shortcake Recipe

    Welcome to your new favorite summer dessert recipe!

    Mango Shortcake Ingredients

    Shortcake:

    ingredients for shortcake
    • Whole milk
    • Fresh lemon juice
    • All-purpose flour
    • Cornstarch
    • Granulated sugar
    • Baking powder
    • Salt
    • Baking soda
    • Vanilla extract
    • Unsalted butter
    • Heavy whipping cream
    • Golden sugar

    Mango Topping:

    • Ripe mangoes
    • Honey
    • Salt
    slicing mango on wooden cutting board

    How to Make Mango Shortcake

    Step 1: Make the Shortcake:

    Preheat the oven to 425F. Line a large baking tray with parchment paper or a silpat liner.

    Add the milk to a small bowl. Sprinkle the lemon juice on top and let it sit without moving for 10 minutes so the milk can curdle.

    Whisk together the flour, cornstarch, sugar, baking powder, salt, and baking soda in a large bowl.

    Whisk in the curdled milk and vanilla until the mixture looks shaggy.

    Cut in the butter with a fork until it forms a dough.

    shortcake dough ready to be rolled

    Above: The dough is ready when it looks like this; be careful not to over-work it.

    Divide the dough into 4 equal pieces. Roll each into a ball and arrange them on the prepared baking tray.

    Brush the tops with heavy whipping cream and sprinkle with golden sugar.

    Bake until the shortcake is puffed and light golden, about 12 to 15 minutes. Cool.

    Step 2: Make the Mango Topping:

    Combine all ingredients in a bowl. Set aside until serving.

    For the Whipped Cream:

    Add the whipped cream to a large bowl and beat with a handheld electric mixer until it thickens.

    Add the sugar and vanilla, and continue beating until the cream forms soft peaks.

    Step 3: Serve:

    Split each shortcake in half horizontally. Top the bottom half with a spoonful of mango and a dollop of whipped cream. Place the top half on top. Add another dollop of whipped cream and spoonful of mango on top. Garnish with a sprig of fresh mint if desired.

    close up top view of homemade shortcake

    How to Store Mango Shortcake

    These shortcakes are best served on the same day they’re made.

    However, if you have leftovers you can store the shortcakes in a zip-top plastic bag at room temperature for 1 day or in the fridge for up to 3 days.

    Alternatively, you can freeze these shortcakes for up to 3 months.

    Just be sure you don’t assemble the Mango Shortcake until you want to eat it because it doesn’t keep well. Store the Mango Topping and Whipped Cream separately, covered in the fridge for up to 3 days.

    If you’re eating these shortcakes the day after they’re made, I recommend re-heating the shortcakes in a 350F oven until they’re warm and then assembling and serving the Mango Shortcake.

    homemade mango shortcake

    Equipment for This Recipe

    • Large baking tray
    • Silpat liner
    • Mixing bowls
    • Whisk
    • Pastry brush
    • Handheld electric mixer

    Variations on This Recipe

    The beauty of a shortcake dessert is that you can swap out the macerated fruit (mangoes in this case) for a different type of fruit. Strawberries are traditional, but here are a few other types of fruit shortcake:

    • Peach Shortcake
    • Cherry Shortcake
    • Blueberry Shortcake
    mango shortcake graphic

    Mango Shortcake FAQs

    Why is Shortcake Called a Shortcake?

    In baking, the term “short” refers to a crisp baked good that contains some type of fat, such as butter, to make it crisp.

    For example, shortbread are crisp cookies, and pastry crust is flaky and crisp. Similarly, shortcake is called short because it should be crisp outside and doesn't rise a lot like a regular cake does.

    What is Shortcake Made Of?

    Shortcake typically contains flour, sugar, salt, a leavening agent (like baking powder and/or baking soda), butter, and milk or cream. Sometimes it will also contain eggs or flavorings, such as vanilla.

    This shortcake recipe also contains a little bit of cornstarch because I like the soft, tender crumb it helps create.

    messy plate of mango shortcake

    Do You Refrigerate Shortcake?

    I don’t recommend assembling the Mango Shortcake until you want to eat it because it doesn’t keep well. The shortcake has a tendency to get soggy once the toppings and whipped cream are added.

    If you have leftovers you can store the shortcakes in a zip-top plastic bag at room temperature for 1 day or in the fridge for up to 3 days. Alternatively, you can freeze these shortcakes for up to 3 months.

    Store the Mango Topping and Whipped Cream separately, covered in the fridge for up to 3 days.

    More Fruity Summer Desserts to Try

    • Vanilla Pineapple Popsicles
    • Brown Sugar Peach Muffins
    • Apple Hand Pies
    fork digging into mango dessert

    Let's Connect

    an edible mosaic stamp logo 1200 square

    Did you make this recipe? Please rate it and leave a comment below. You can also tag @anediblemosaic on social media.

    To stay up-to-date, follow me on Facebook, Instagram, Pinterest, and Twitter!

    Mango Shortcake Recipe Featured Image

    Mango Shortcake Recipe

    By: Faith Gorsky
    This Mango Shortcake recipe showcases honey-sweet and aromatic mango as a delicious fruit topping for crisp, golden shortcakes with a tender crumb. This recipe makes just 4 servings so you aren’t stuck with a huge batch, and it whips up in less than an hour!
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 15 minutes mins
    Course Dessert
    Cuisine American
    Servings 4 servings
    Calories 635 kcal

    Ingredients
     
     

    Shortcake:

    • 6 tablespoons whole milk
    • ½ tablespoon fresh lemon juice
    • 18 tablespoons all-purpose flour 1 cup + 2 tablespoons
    • 2 tablespoons cornstarch
    • 2 tablespoons granulated sugar
    • ½ tablespoon baking powder
    • ½ teaspoon salt
    • ⅛ teaspoon baking soda
    • ½ teaspoon pure vanilla extract
    • 5 tablespoons unsalted butter chilled and diced
    • 1 tablespoon heavy whipping cream for the tops
    • ½ tablespoon golden sugar or granulated sugar (for the tops)

    Mango Topping:

    • 2 ripe mangoes peeled and thinly sliced
    • 2 tablespoons honey
    • 1/16 teaspoon salt

    Whipped Cream:

    • 1 cup heavy whipping cream
    • 1 tablespoon sugar
    • ½ teaspoon pure vanilla extract

    Other:

    • Fresh mint sprigs optional

    Instructions
     

    For the Shortcake:

    • Preheat the oven to 425F. Line a large baking tray with parchment paper or a silpat liner.
    • Add the milk to a small bowl. Sprinkle the lemon juice on top and let it sit without moving for 10 minutes so the milk can curdle.
    • Whisk together the flour, cornstarch, sugar, baking powder, salt, and baking soda in a large bowl.
    • Whisk in the curdled milk and vanilla until the mixture looks shaggy.
      shaggy dough
    • Cut in the butter with a fork until it forms a dough.
    • Divide the dough into 4 equal pieces. Roll each into a ball and arrange them on the prepared baking tray.
    • Brush the tops with heavy whipping cream and sprinkle with golden sugar.
    • Bake until the shortcake is puffed and light golden, about 12 to 15 minutes. Cool.

    For the Mango Topping:

    • Combine all ingredients in a bowl. Set aside until serving.

    For the Whipped Cream:

    • Add the whipped cream to a large bowl and beat with a handheld electric mixer until it thickens.
    • Add the sugar and vanilla, and continue beating until the cream forms soft peaks.

    To Serve:

    • Split each shortcake in half horizontally. Top the bottom half with a spoonful of mango and a dollop of whipped cream. Place the top half on top. Add another dollop of whipped cream and spoonful of mango on top. Garnish with a sprig of fresh mint if desired.

    Video

    Faith's Tips

    • Buttermilk Substitution: Instead of using milk + lemon juice for the shortcakes, you can use 6 ½ tablespoons buttermilk
    • Mango Topping Tip: I recommend adding ½ tablespoon of fresh lemon juice to the mango topping to add brightness and create a balanced flavor profile.
    • Storing Leftovers: These shortcakes are best served on the same day they’re made. However, if you have leftovers you can store the shortcakes in a zip-top plastic bag at room temperature for 1 day or in the fridge for up to 3 days. Alternatively, you can freeze these shortcakes for up to 3 months. (Just be sure you don’t assemble the Mango Shortcake until you want to eat it because it doesn’t keep well.) Store the mango topping and whipped cream separately, covered in the fridge for up to 3 days.
    • Reheating: If you’re eating these shortcakes the day after they’re made, I recommend re-heating the shortcakes in a 350F oven until they’re warm and then assembling and serving the Mango Shortcake.

    Nutrition

    Nutrition Facts
    Mango Shortcake Recipe
    Amount Per Serving
    Calories 635 Calories from Fat 351
    % Daily Value*
    Fat 39g60%
    Saturated Fat 24g150%
    Trans Fat 1g
    Cholesterol 127mg42%
    Sodium 401mg17%
    Potassium 454mg13%
    Carbohydrates 68g23%
    Fiber 3g13%
    Sugar 35g39%
    Protein 7g14%
    Vitamin A 2524IU50%
    Vitamin C 39mg47%
    Calcium 155mg16%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword Mango Shortcake, Mango Shortcake Recipe
    Tried this recipe?Let me know how it was!
    mango shortcake pin

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    Hi, I'm Faith!

    I’m the writer, recipe developer, photographer, and food stylist behind An Edible Mosaic. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had. Welcome to An Edible Mosaic!

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