Summery Lime-Mango Shortcakes Recipe -
Summery Lime-Mango Shortcakes Recipe

Summery Lime-Mango Shortcakes

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 12 shortcakes Change Servings
  • PREP

    45 mins
  • COOK

    20 mins

    1 hr 20 mins


  1. Preheat an oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  2. Combine mango, blueberries, and strawberries in a large bowl. Drizzle with lime juice and honey; mix well. Cover; reserve in refrigerator.
  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. 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. Bake shortcakes in preheated oven until golden brown, about 15 to 18 minutes. Allow to cool slightly; split each cake in half horizontally.
  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.
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Reviews More Reviews

Most Helpful Positive Review
Jul 28, 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 shortcakes are light and fluffy - I cut the salt down to 1 tsp., added 1/2 cup of flaked coconut, 1/2 tsp. of lime juice and used butter instead of shortening. You definitely need a well floured surface to cut these out on as the dough is very soft. After I cut out the shortcakes I topped them with a bit of turbinado sugar and placed them on a baking sheet lined with parchment paper. I let them set for about 30 minutes in order to the the baking powder "react". They baked up beautifully! For the whipped cream I used 1 cup of heavy whipping cream with 2 Tbsp. of white sugar and 1/2 tsp. of coconut extract. Be sure your bowl and beater are well chilled and it'll whip up nicely. I can't remember when I've had a more unique or refreshing dessert. Thanks larkspur for a great recipe!

Most Helpful Critical Review
May 08, 2012

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


22 Ratings

Aug 03, 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 has to sit for a long period of time. If you decide to put the gelatin in, be careful that it doesn't cool down too much, as it will form small, hard lumps in the cream when you try to beat it in. I hope this helps! Thanks for looking at my recipe!

May 16, 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 adds to the richness of the shortcakes. The dough was unbelieveably soft and pillowy. I just knew they were going to bake up nicely, and they did. We just loved the coconut cream, and the flavors in this recipe are a match made in heaven. The only thing I would change next time is reducing the salt in the shortcakes. It was also a very quick and simple dessert to put together. It looks involved at first glance, but it's not, at all. Wonderful! I can't wait to make this again.

Apr 19, 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 confectioners sugar (powdered sugar), I also added about 1-2 tablespoon shredded coconut to it! Turned out great. I also didnt have buttermilk for the bread dough part, but a good substitute (I didnt want to run to the store) is fill almost 1 cup of milk add 1 tablespoon white vinegar or lemon juice and let set for 5 minutes and then use this as you would in the recipe. I also added 1 extra tablespoon honey. It worked out great!! Thanks for sharing this recipe Larkspur, hopefully I did not make to many changes :)

Apr 28, 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!

Aug 06, 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 went to the store for strawberries and of course they were out so substituted kiwi. I didn't have the poppy seeds but I think that would add. Not sure of the purpose of the gelatin. Wouldn't bother with it next time.

Nov 02, 2010

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


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  • Calories
  • 310 kcal
  • 15%
  • Carbohydrates
  • 35.6 g
  • 11%
  • Cholesterol
  • 42 mg
  • 14%
  • Fat
  • 17.1 g
  • 26%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 4.7 g
  • 9%
  • Sodium
  • 469 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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