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!
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.
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.
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.
The Best Mango Shortcake Recipe
Welcome to your new favorite summer dessert recipe!
Mango Shortcake Ingredients
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
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.
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.
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.
Equipment for This Recipe
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:
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.
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
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xoxo, Faith
Mango Shortcake Recipe
Ingredients
Shortcake:
- 6 tablespoons whole milk
- 1/2 tablespoon fresh lemon juice
- 18 tablespoons all-purpose flour 1 cup + 2 tablespoons
- 2 tablespoons cornstarch
- 2 tablespoons granulated sugar
- 1/2 tablespoon baking powder
- 1/2 teaspoon salt
- 1/8 teaspoon baking soda
- 1/2 teaspoon pure vanilla extract
- 5 tablespoons unsalted butter chilled and diced
- 1 tablespoon heavy whipping cream for the tops
- 1/2 tablespoon golden sugar or granulated sugar (for the tops)
Whipped Cream:
- 1 cup heavy whipping cream
- 1 tablespoon sugar
- 1/2 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.
- 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 1/2 tablespoons buttermilk
- Mango Topping Tip: I recommend adding 1/2 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
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
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