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Tropical Mango Passion Shortcake recipe

Golden shortcakes layered with juicy mangoes and tangy passion fruit filling, topped with fluffy whipped cream, it's a taste of paradise in every bite.

By: HomeFindss kitchen


Mango Passion Shortcake
Mango Passion Shortcake


For the Shortcakes:

  • 2 cups all-purpose flour

  • 1/4 cup granulated sugar

  • 1 tablespoon baking powder

  • 1/2 teaspoon salt

  • 1/2 cup unsalted butter, cold and cut into small pieces

  • 2/3 cup milk

  • 1 teaspoon vanilla extract

For the Mango Passion Filling:

  • 3 ripe mangoes, peeled and diced

  • 1 cup passion fruit pulp (about 6-8 passion fruits)

  • 1/4 cup granulated sugar (adjust according to the sweetness of mangoes)

  • 1 tablespoon lemon juice

For the Whipped Cream:

  • 1 cup heavy whipping cream

  • 2 tablespoons powdered sugar

  • 1 teaspoon vanilla extract

Servings: 6-8


  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

  3. Add the cold butter pieces to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.

  4. In a separate small bowl, mix the milk and vanilla extract. Pour this mixture into the flour mixture and stir until just combined. Be careful not to overmix.

  5. Turn the dough out onto a lightly floured surface. Gently knead it a few times until it comes together. Pat the dough into a circle about 1-inch thick.

  6. Using a biscuit cutter or a glass, cut out circles of dough and place them onto the prepared baking sheet, leaving a little space between each one.

  7. Bake the shortcakes for 12-15 minutes or until they are golden brown. Remove them from the oven and let them cool slightly on a wire rack.

  8. While the shortcakes are cooling, prepare the mango passion filling. In a mixing bowl, combine the diced mangoes, passion fruit pulp, sugar, and lemon juice. Toss gently to coat the mangoes and let them sit for about 15-20 minutes to allow the flavours to meld.

  9. In another bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

  10. To assemble the mango passion shortcakes, split each shortcake in half horizontally. Spoon some of the mango passion filling onto the bottom half of each shortcake, then top with a dollop of whipped cream. Place the other half of the shortcake on top.

  11. Optionally, you can garnish with additional strawberries and a sprig of mint. Serve immediately and enjoy!

Cooking note

This recipe makes about 6-8 servings, depending on the size of your shortcakes. Adjust the quantities as needed based on your preferences.


You can garnish with additional mango slices and a drizzle of passion fruit pulp. Serve immediately and enjoy!



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