Name: Mango Shortcake
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 cups all-purpose flour; 3 tbsp granulated sugar; 1 tbsp baking powder; 1/2 tsp salt; 1/2 cup unsalted butter, cold and cubed; 3/4 cup heavy cream; 3 large ripe mangoes, diced; 2 tbsp honey; 1 tbsp lime juice; 1/2 cup mascarpone cheese; 1/4 cup powdered sugar; 1 tsp vanilla extract

Desserts

Mango Shortcake

Experience a tropical escape with these flaky, buttery biscuits piled high with honey-macerated mangoes and a dollop of silky mascarpone cream. The bright zest of lime perfectly balances the sweetness of sun-ripened mango for the ultimate summer treat.

Prep

20m

Cook

15m

Serves

Calories

480kcal

Qty	Ingredient
2 cups 250 g	all-purpose flour
3 tbsp 36 g	granulated sugar
1 tbsp 12 g	baking powder
1/2 tsp 3 g	salt
1/2 cup 113 g	unsalted butter, cold and cubed
3/4 cup 180 ml	heavy cream
3 large 600 g	ripe mangoes, diced
2 tbsp 30 ml	honey
1 tbsp 15 ml	lime juice
1/2 cup 115 g	mascarpone cheese
1/4 cup 30 g	powdered sugar
1 tsp 5 ml	vanilla extract

2 Method

Step 1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Step 2. In a medium bowl, toss the diced mangoes with honey and lime juice. Let them sit at room temperature to macerate while you prepare the biscuits.

Step 3. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Use a pastry cutter or your fingers to work the cold butter into the flour until it resembles coarse crumbs.

Step 4. Gradually pour in the heavy cream, stirring with a fork until a shaggy dough forms. Turn the dough onto a floured surface and gently pat it into a 1-inch thick rectangle.

Step 5. Cut out 6 rounds using a biscuit cutter and place them on the prepared baking sheet. Brush the tops with a little extra cream and bake for 12-15 minutes until golden brown.

Step 6. While biscuits cool slightly, beat the mascarpone, powdered sugar, vanilla, and an additional cup of heavy cream in a chilled bowl until stiff peaks form.

Step 7. Split the warm biscuits in half. Layer the bottom half with a generous spoonful of mangoes and juice, top with mascarpone cream, and place the biscuit lid on top.

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Use very cold butter to ensure your shortcakes are flaky and rise well.
·
Ataulfo (honey) mangoes are ideal for this recipe as they are less fibrous and very sweet.
·
Do not overmix the biscuit dough; handle it as little as possible to keep the texture light.
·
Chill your whisk and bowl before making the mascarpone cream for faster, more stable peaks.