Mango Shortcake | Tropical Take on a Summer Favorite

by Melissa on July 12, 2011

One of my most favorite summer desserts is the strawberry shortcake. In fact, it is one of the few things that I crave year round. I had always wondered why a shortcake was called “short.” Was it really because it’s short? So I did a little research.

The shortcake gets its namesake from the adding of shortening or butter to the dough which makes it tender. “To shorten” the dough means that it easily crumbles, since it has short fibers as opposed to bread which has longer fibers. I like to think of the shortcake as a sweet biscuit, and I do love my biscuits.

For my version of the shortcake, I thought a nice tropical twist to this American classic was in order. Paul and I have been reminiscing about our honeymoon to Hawaii almost 2 years ago, and since we live in land-locked Atlanta, a tropical dessert was just what we needed.

Here we are on Oahu just a few hours after landing in tropical paradise.

Replacing the strawberries in this shortcake are some delicious mangoes, and replacing the whipped cream is coconut whipped cream. I just love how a mango looks after it’s sliced and ready to be cut into cubes.

Mango Shortcake with Coconut Whipped Cream
Recipe Type: Dessert
Author: Melissa Crane
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Serves: 6
  • 2 3/4 cups all purpose baking mix
  • 2 tablespoons sugar
  • 1/2 cup rice milk (or soy milk, almond milk, nonfat cow’s milk)
  • 1 egg
  • 2 tablespoons butter, melted
  • 3 ripe mangos, cubed
  • 1 can coconut milk, chilled in fridge overnight
  • 1/3 cup powdered sugar
  • 1/2 tablespooon vanilla extract
  • Optional: Mint leaves for garnish
  1. Preheat the oven to 350°F.
  2. Mix the baking mix, sugar, milk egg and butter in a mixing bowl, until it becomes a well mixed dough.
  3. Place the dough on a baking mat and knead until workable.
  4. Roll the dough out to 1/2 inch thickness.
  5. Using a pastry or cookie cutter, cut out six 3 inch in diameter circles of dough.
  6. Place the dough circles on a baking sheet, and bake for 15-20 minutes until cakes are golden brown.
  7. Remove the cakes from the oven when ready, and let cool on a wire rack.
  8. While the cakes are cooling, prepare the coconut whipped cream.
  9. Whip the chilled coconut milk, powdered sugar and vanilla extract together with a stand mixer.
  10. Cut each shortcake in half, top with the coconut cream, mangoes and mint leaves.
  11. Serve immediately and enjoy!

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Leave a Comment

{ 7 comments… read them below or add one }

Averie @ Love Veggies and Yoga
July 12, 2011 at 8:24 am

Oh Melissa, that looks awesome.

I LOVE mango. Big time. I could totally go for this!


Heidi @ Food Doodles
July 12, 2011 at 8:11 pm

Yum! I love mango but never thought to use it in a shortcake type dessert. Awesome idea. And your shortcakes look great! They look so fluffy :)


Melissa Crane
July 12, 2011 at 9:14 pm

Thanks Heidi! The coconut whipped cream is what really makes this dessert, I think :) Let me know if you try it out and how you like it!


July 13, 2011 at 1:01 am

pure dreamy! now transport me to a beach


Melissa Crane
July 13, 2011 at 5:19 pm

Mmm… yes. If you figure out how to transport to a beach, please let me know :)


Mary @ Delightful Bitefuls
July 13, 2011 at 11:17 am

Okay… yum x 100! This looks incredible! I love all the ingredients you’ve used!

New to your blog; happy I found you!

Mary xo
Delightful Bitefuls


Melissa Crane
July 13, 2011 at 5:20 pm

Thanks Mary! So glad you found my blog!

And, I’m loving your blog too! The photos are lovely.


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