The Best Mango Shortcake Recipe with Lime-Coconut Cream

The Tropical Twist That Will Reinvent Your Summer Dessert

Here in Marrakesh, the mid-summer air is thick with the scent of spices and sweet mint tea, and the local markets overflow with a kaleidoscope of vibrant fruits. It’s a daily reminder that nothing captures the essence of a season quite like its harvest. While many of us grew up with strawberry shortcake as the definitive summer dessert, I have to ask: why should one fruit have all the fun? What if we could take that beloved dessert concept and transport it to the tropics? This Mango Shortcake Recipe does just that. It features tender, coconut-laced shortcakes, a juicy lime-kissed mango filling, and a cloud of toasted coconut cream. It’s an elegant, unexpected, and unforgettable dessert that will become your new summer classic.

Your Ingredient List for a Tropical Masterpiece

This dessert is a symphony of three distinct, yet harmonious, components. Each ingredient is carefully chosen to build layers of sweet, tangy, creamy, and tropical flavor.

this now & bake later ❤️

Timing: An Elegant Dessert Without an All-Day Commitment

While this dessert has a few components, it comes together with surprising ease, making it perfect for special occasions that still leave you time to relax.

• Preparation Time: 25 minutes
• Baking Time: 15-20 minutes
• Total Time: Approximately 45 minutes (plus cooling time)

A recent analysis of dessert recipes shows that a standard multi-layer cake can take over 90 minutes of active prep and baking time. This impressive Mango Shortcake Recipe delivers an equally “wow” factor in nearly 50% less time, making it the perfect choice for elegant yet easy summer entertaining.

Step 1: Macerate the Mangoes for a Luscious Filling

In a medium bowl, gently combine the cubed mangoes, sugar, the zest and juice of one lime, and a pinch of salt and pepper. “Macerating” is simply letting the fruit sit in sugar, which draws out its natural juices to create its own delicious syrup. Set this mixture aside at room temperature while you prepare the other components, stirring occasionally.

Step 2: Prepare the Toasted Coconut Cream

In a small, dry skillet over medium heat, toast the ¼ cup of shredded coconut, stirring frequently until it’s fragrant and lightly golden brown, about 2-3 minutes. Keep a close eye on it, as it can burn quickly! Transfer the toasted coconut to a small bowl. In a large, chilled mixing bowl, combine the heavy whipping cream and sugar. Using an electric mixer, whip on medium-high speed until soft peaks form. Gently fold in the toasted coconut. Cover and refrigerate until ready to assemble.

Step 3: Create the Flaky Shortcake Dough

Preheat your oven to 400°F (200°C). In a large bowl, whisk together the flour, ½ cup of sugar, shredded coconut, baking powder, baking soda, and salt. Now for the most important part: add the cubes of cold butter. Using a pastry blender or your fingertips, quickly cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. These pockets of butter are what will create steam and give you those irresistible flaky layers. In a separate small bowl, whisk the egg yolk with the buttermilk. Pour this into the flour mixture and stir with a fork until a shaggy dough just comes together. Do not overmix!

Step 4: Cut and Bake the Shortcakes

Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle. Using a 2 ½ to 3-inch biscuit cutter, cut out your shortcakes, trying not to twist the cutter. Place them on a parchment-lined baking sheet. In a small bowl, whisk the reserved egg white with a splash of water and brush the tops of the shortcakes. Sprinkle generously with extra sugar. Bake for 15-20 minutes, or until they are tall and a beautiful golden brown.

Step 5: Assemble Your Tropical Masterpiece

Let the shortcakes cool for a few minutes until they are warm, not hot. To assemble, carefully split a shortcake in half. Place the bottom half on a plate. Spoon a generous amount of the juicy mango filling over the top. Add a big, beautiful dollop of the toasted coconut whipped cream. Place the top half of the shortcake on, and garnish with a little more cream, mango, and a sprinkle of toasted coconut. Serve immediately.

A Look at the Nutritional Side

This is an indulgent dessert meant to be savored. Here is an approximate nutritional breakdown for one fully assembled mango shortcake, based on the recipe yielding 8-10 shortcakes.

• Calories: Approximately 450-500 kcal
• Fat: 25g
• Carbohydrates: 55g
• Sugar: 30g
• Protein: 7g

Healthier Alternatives & Dietary Swaps

Enjoy this tropical delight with a few simple adjustments to suit your needs.

• Lower Sugar: You can easily reduce the sugar in the mango filling and the whipped cream by a tablespoon or two each, allowing the natural sweetness of the mango to shine.
• Gluten-Free Shortcakes: Substitute the all-purpose flour with a high-quality measure-for-measure gluten-free flour blend. The texture will be slightly more delicate but still delicious.
• Dairy-Free / Vegan Version: Use a high-quality vegan butter substitute in the shortcakes. For the whipped cream, use the solid cream from a chilled can of full-fat coconut milk. For the buttermilk, combine ¼ cup of plant-based milk with a teaspoon of lemon juice or apple cider vinegar.

Creative Serving Suggestions

This dessert is a showstopper on its own, but here are a few ways to take it over the top.

• A La Mode: Add a small scoop of high-quality vanilla bean, coconut, or mango sorbet alongside the whipped cream.
• A Drizzle of Honey: For an extra touch of sweetness and a beautiful shine, drizzle a tiny bit of honey over the top of the assembled shortcake.
• Make it a Trifle: Roughly chop the baked shortcakes and layer them in a glass dish with the mango filling and coconut cream for a beautiful and easy mango shortcake trifle.

Common Mistakes to Avoid for Perfect Shortcakes

Baking is a science! Avoid these common pitfalls for flaky, tender results.

1. Using Warm Butter. This is the #1 mistake. The butter must be cold. Warm butter will melt into the flour, resulting in tough, dense, scone-like biscuits instead of light, flaky shortcakes.
2. Overworking the Dough. Mix the dough only until it just comes together. Overworking develops the gluten in the flour, which will make your shortcakes tough and chewy.
3. Using Underripe Mangoes. Green, underripe mangoes will be firm and tart, and they won’t release enough juice to create a nice syrup. Use mangoes that are fragrant and yield slightly to gentle pressure.
4. Assembling Too Early. This dessert is best assembled right before serving. If you assemble them too far in advance, the juicy mango filling will make the tender shortcakes soggy.

Storing Tips for Make-Ahead Success

The best way to store these shortcakes is to keep the components separate.

• The Shortcakes: Store the completely cooled, baked shortcakes in an airtight container at room temperature for up to 2 days.
• The Mango Filling: The macerated mangoes can be stored in an airtight container in the refrigerator for up to 3 days.
• The Whipped Cream: The coconut whipped cream is best made fresh but can be stored in an airtight container in the fridge for up to 24 hours. It may need a quick re-whisk before serving.

The Ultimate Summer Dessert Upgrade

This Mango Shortcake Recipe with lime-coconut cream is a sophisticated, tropical take on a beloved classic. The combination of flaky, tender coconut biscuits, sweet and tangy lime-infused mangoes, and airy toasted coconut cream creates a dessert that is both refreshing and indulgent. It’s the perfect way to celebrate the flavors of summer and impress your guests with something beautifully unique.

We invite you to step away from the traditional and embrace this tropical delight! Let us know what you think when you try it by leaving a comment or review below. For more unique dessert recipes that will brighten your table, be sure to subscribe.

FAQs: Your Shortcake Questions Answered

Q1: Can I use frozen mango for this recipe?

Yes, you can. Thaw the frozen mango completely and drain any excess liquid very well before adding the sugar and lime. The texture might be slightly softer than fresh mango, but it will still be delicious.

Q2: I don’t have buttermilk. Is there a substitute?

Absolutely! You can easily make a buttermilk substitute. For this recipe, simply mix ¼ cup of regular milk (dairy or plant-based) with about ¾ teaspoon of lemon juice or white vinegar. Let it sit for 5-10 minutes until it looks slightly curdled, then use as directed.

Q3: Can I make the shortcake dough ahead of time?

Yes. You can prepare the dough, cut out the shortcakes, and place them on a baking sheet. Cover them tightly with plastic wrap and refrigerate for up to 24 hours before you plan to bake them.

Q4: My shortcakes didn’t rise much and weren’t flaky. What happened?

This is almost always due to one of two things: your butter wasn’t cold enough, or you overworked the dough. Ensure your butter is straight from the fridge and that you mix the dough only until it just comes together for the best, flakiest results.

Q5: Can I use a different fruit instead of mango?

Of course! This recipe is a wonderful base for other summer fruits. Diced fresh peaches, pineapple, or even a mix of tropical fruits would be fantastic. You could even go back to basics and use classic strawberries.

The Best Mango Shortcake with Lime-Coconut Cream

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• Author: Evelyn Marcella Rivera
• Total Time: 1 hour
• Yield: 8 Shortcakes 1x

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Description

Flaky coconut-studded shortcakes paired with a bright lime-kissed mango compote and cloud-light toasted coconut whipped cream. This tropical twist on a classic—sweet, tangy, and utterly irresistible—is sure to be a show-stopper at any gathering!

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Ingredients

Units USM Scale 1x2x3x

For the Coconut Shortcakes:

• 3 cups All-Purpose Flour 370 g (The structural backbone for tender, flaky biscuits)
• 1/2 cup Sugar 100 g, plus sprinkle (Adds sweetness and a sparkling, crisp top)
• 1/4 cup Unsweetened Shredded Coconut 21 g (Toasted or untoasted for a subtle tropical essence and crunch)
• 1 1/2 tsp Baking Powder (Gives a beautiful fluffy rise)
• 1/4 tsp Baking Soda (Works with powder for lift)
• 1 tsp Salt (Balances sweetness and enhances all flavors)
• 1 cup Cold Salted Butter 227 g, cubed (Must be cold—key to flaky, tender crumb)
• 1 large Egg yolk + white, separated (Yolk enriches; white makes a glossy golden-brown wash)
• 1/4 cup Buttermilk 60 ml (Adds slight tang and tender texture)

For the Lime-Kissed Mango Filling:

• 1/2 cubes (~2 1/2 cups) Ripe Mangoes 3 medium (Juicy, sun-ripened jewels that star in the compote)
• 1/4 cup Sugar 50 g (Draws out mango juices into a luscious syrup)
• 1 Lime zested + juiced (Bright acidity cuts through sweetness, enhances flavor)
• Pinch Kosher Salt (Surprising addition to make the fruit’s sweetness pop)
• Pinch Black Pepper (Adds a subtle warmth and depth)

For the Toasted Coconut Whipped Cream:

• 1/4 cup Unsweetened Shredded Coconut 21 g (Toasted first for a deep, nutty flavor in the cream)
• 1 cup Heavy Whipping Cream 240 ml, cold (Base for light, airy, cloud-like topping)
• 1/4 cup Sugar 50 g ( Sweetens the cream to perfection)

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Instructions

Preheat & Toast Coconut for Cream:

1. Preheat oven to 350°F (175°C).
2. Spread shredded coconut on a small baking sheet; toast 5–7 minutes until golden. Cool.

Make the Coconut Shortcakes:

1. Increase oven to 425°F (220°C). Line a baking sheet with parchment.
2. In a large bowl, whisk flour, sugar, shredded coconut, baking powder, baking soda, and salt.
3. Cut cold butter into the dry mix with a pastry cutter or two forks until pea-sized crumbs form.
4. In a small bowl, whisk egg yolk with buttermilk; pour into flour mixture and stir until just combined.
5. Turn dough onto a floured surface; pat to 1″ thickness. Use a 3″ round cutter to cut 8 rounds.
6. Place rounds on the sheet; brush tops with beaten egg white and sprinkle extra sugar.
7. Bake 12–14 minutes until golden; transfer to a rack to cool.

Prepare the Mango Filling:

1. In a small saucepan over medium, combine mangoes, sugar, lime zest, and juice.
2. Cook 3–5 minutes until juices thicken lightly but mango retains shape.
3. Stir in salt and pepper; remove from heat and let cool.

Whip the Toasted Coconut Cream:

1. In a chilled bowl, whip heavy cream and sugar until soft peaks form.
2. Gently fold in toasted coconut until evenly distributed. Chill until ready to use.

Assemble the Shortcakes:

1. Slice each shortcake in half horizontally.
2. Spoon lime-kissed mango filling onto bottom halves.
3. Top with a generous dollop of toasted coconut whipped cream.
4. Cover with the top halves; garnish with extra coconut or lime zest if desired.

Notes

• Make-Ahead: Toast coconut and prepare filling & cream up to 1 day ahead; assemble just before serving.

• Fruit Variations: Swap mango for peaches or berries for a seasonal twist.

• Coconut Flour Substitute: For extra texture, stir 2 Tbsp coconut flour into the dough.

• Storage: Store components separately; assembled shortcakes are best eaten same day.

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Cuisine: American, Tropical

Nutrition

• Calories: 380