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Mango Shortcake Recipe

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!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Servings 4 servings
Calories 635kcal



Mango Topping:

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

Whipped Cream:


  • Fresh mint sprigs optional


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.



  • Instead of using milk + lemon juice for the shortcakes, you can use 6 1/2 tablespoons buttermilk
  • I recommend adding 1/2 tablespoon of fresh lemon juice to the mango topping to add brightness and create a balanced flavor profile.
  • 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.


Calories: 635kcal | Carbohydrates: 68g | Protein: 7g | Fat: 39g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 401mg | Potassium: 454mg | Fiber: 3g | Sugar: 35g | Vitamin A: 2524IU | Vitamin C: 39mg | Calcium: 155mg | Iron: 2mg