Mango Shortcake Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and set aside.

Mix dry ingredients

In a large bowl whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 2 tablespoons granulated sugar, and 1 teaspoon fine salt until evenly combined.

Cut in butter

Cut 6 tablespoons cold unsalted butter into small cubes. Using a pastry cutter or your fingertips, work the butter into the flour mixture until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining.

Add liquids

Whisk together 3 tablespoons buttermilk, 3 tablespoons heavy cream, and 1 teaspoon vanilla extract. Pour the liquid into the dry mixture and stir gently with a fork until the dough just comes together. Do not overmix; it should be slightly shaggy and sticky. If too dry, add up to 1 tablespoon more buttermilk.

Shape and cut

Turn the dough onto a lightly floured surface and pat into a 3/4-inch thick rectangle. Fold the dough over itself once to create layers, then pat again to 3/4-inch thickness. Using a 2.5-inch biscuit cutter (or round glass), cut 8 rounds. Press scraps together once and cut remaining rounds.

Egg wash and bake

Optional: beat 1 egg with 1 teaspoon water and brush tops lightly. Sprinkle with 1 teaspoon coarse sugar if desired. Place biscuits on prepared sheet about 1 inch apart and bake 12–15 minutes, until golden brown on top. Remove from oven and transfer to a wire rack to cool slightly (10–15 minutes).

Prepare mangoes

While biscuits bake, peel and dice enough ripe mangoes to yield 3 cups. Place mango pieces in a medium bowl.

Macerate

Add 2 tablespoons granulated sugar and 1 tablespoon fresh lime juice to the diced mangoes. Gently toss to combine. Let sit at room temperature for at least 10–15 minutes so the mangoes release some juices and sweeten. If using, stir in 1 teaspoon finely chopped mint just before assembling.

Chill and whip

Chill a medium mixing bowl and beaters for 10 minutes if possible. Pour 1 1/2 cups heavy whipping cream into the bowl. Add 3 tablespoons powdered sugar and 1 teaspoon vanilla extract.

Using a hand mixer or stand mixer on medium-high speed, whip the cream until soft peaks form, about 2–3 minutes. Do not overwhip; stop when peaks hold shape but are still creamy.

Split shortcakes

When biscuits are warm (not hot), slice them in half horizontally with a serrated knife.

Layer

Place the bottom half of each shortcake on a serving plate. Spoon about 2–3 tablespoons of macerated mango pieces and some of their juices onto each bottom. Top the mango with a generous dollop (about 2 tablespoons) of whipped cream. Place the top half of the shortcake over the cream.

Finish

If desired, add another small spoonful of mango and a final small dollop of whipped cream on top. Garnish with thin mango slices and fresh mint leaves.

Serve

Serve immediately so the shortcakes remain tender and biscuits retain some texture. Leftovers: keep components separately in the refrigerator up to 1 day and assemble just before serving.