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!
Servings 4 servings
- 2 ripe mangoes peeled and thinly sliced
- 2 tablespoons honey
- 1/16 teaspoon salt
- 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 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.
- 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