Summery Lime-Mango Shortcakes

  • Recipe By
  • Published Jul 6th
  • Ready In1h 20m
  • Servings12
  • Calories310
I came up with this recipe to enter in a mango contest at the fair. With the sunny flavors of lime, mangoes, coconut, and berries, it is perfect for summer!

Summery Lime-Mango Shortcakes Ingredients

The following are the ingredients needed to make delicious Summery Lime-Mango Shortcakes for 12 servings:

  • Fruit:
  • 2 ripe mangoes, cut into 1/2-inch cubes
  • 3/4 cup fresh blueberries
  • 1 cup sliced fresh strawberries
  • 1 1/2 teaspoons lime juice
  • 1 tablespoon honey
  • Cream:
  • 1/2 teaspoon unflavored gelatin
  • 1 tablespoon water
  • 1 cup heavy cream
  • 2 tablespoons confectioners' sugar
  • 1/2 teaspoon coconut extract (optional)
  • Shortcakes:
  • 2 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1/4 cup white sugar
  • 1 tablespoon grated lime zest
  • 1 tablespoon poppy seeds
  • 1 1/2 teaspoons salt
  • 1/2 cup vegetable shortening
  • 1 egg
  • 1 cup buttermilk

Summery Lime-Mango Shortcakes Cooking Instructions

  • Prep45m
  • Cook20m
  • Ready In1h 20m

To cook Summery Lime-Mango Shortcakes, you need about 45 minutes of preparation time. The time needed to cook this Summery Lime-Mango Shortcakes is about 20 minutes , and you can serve your Summery Lime-Mango Shortcakes within 1 hour 20 minutes . The following are the steps to cook Summery Lime-Mango Shortcakes easily:

  1. 1 Preheat an oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  2. 2 Combine mango, blueberries, and strawberries in a large bowl. Drizzle with lime juice and honey; mix well. Cover; reserve in refrigerator.
  3. 3 Sprinkle the gelatin over the water in a large heatproof glass or metal bowl. Let soak for 5 minutes. Place bowl over a pan of simmering water, stirring often until dissolved. Transfer to a small bowl; refrigerate until cool, about 10 minutes. Beat cream in the large bowl with an electric mixer. When cream begins to thicken, sprinkle in confectioners' sugar and coconut extract. Mix in cooled gelatin all at once. Whip until soft peaks form. Cover and refrigerate.
  4. 4 Whisk flour, baking powder, white sugar, lime zest, poppy seeds, and salt in a large bowl. Cut in the shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Beat the egg and buttermilk in a small bowl, lightly stir into flour mixture just until moistened. Turn out onto a floured work surface; knead 3 to 4 times, or until dough just comes together. Roll to 1/2 inch thickness; cut with a 3 inch round biscuit cutter. Place on prepared baking sheet.
  5. 5 Bake shortcakes in preheated oven until golden brown, about 15 to 18 minutes. Allow to cool slightly; split each cake in half horizontally.
  6. 6 To assemble, arrange fruit on the bottom half of each cake. Spoon or pipe cream evenly over fruit. Top each with remaining biscuit halves.


  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 310 calories; 17.1 grams of fat; 35.6 grams of carbohydrates; 4.7 grams of protein; 42 milligrams of cholesterol; 469 milligrams of sodium.

  1. May 8th 2012

    not exactly what I was looking for. My shortcake turned out a bit heavy.

  2. Oct 30th 2010

    A fun summer treat. The biscuit turned out great with nice flavor!

  3. Oct 1st 2010

    This looks awesome! I am convinced you must be a very good cook, because your pictures of your baking and cooking, look very yummy.

  4. Aug 5th 2010

    I only gave it 4 stars because there is enough in the shortcake batter for 12 but the actual recipe will only serve 6. I served 6 and could have used still more fruit and whipping cream. I ...

  5. Jul 27th 2010

    Wow! What a fabulous dessert! I had my eye on this for a while and finallly got around to trying it and am so glad I did. The combination of fruit is awesome and not overly sweet. The short ...

  6. Apr 26th 2010

    Delicious! All of the flavors mesh together so nicely. The shortcakes smell heavenly right out of the oven. I recommend making them slightly thicker than suggested. A great summertime treat!

  7. Apr 22nd 2010

    Another seriously good recipe. I made as written, but did not add the gelatin as I was whipping the cream up just at serving time. I did use the real buttermilk called for, as I believe it a ...

  8. Apr 16th 2010

    I made this tonight! They were really good, ,I read larkspurs review and did not use the gelatin or water for the cream topping mixture. Instead I used the heavy whipping cream and confect ...

  9. Aug 2nd 2009

    This is my recipe, and I have a couple of tips to help anyone who wants to make this! The gelatin part of the coconut cream is optional; it is just intended to help stabilize the cream if it ...