Mango Shortcake Recipe

Fresh mangoes, cream, and cake!

This mango shortcake uses mamon cupcakes instead of a traditional biscuit for a super soft cake that’s delicious paired with sweet mangoes. 

We used whipping cream for a lighter texture cream but all-purpose cream works, too. No oven? Feel free to make this even easier by using store-bought mamon, slicing it in half, and placing whipped cream and fresh mangoes in between.

Mango Shortcake Recipe

Roselle Miranda
Fresh mangoes, cream, and cake!
Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 55 minutes
Course Dessert, Snacks/Merienda
Cuisine American, Filipino
Servings 12


Mango Shortcake Ingredients

  • 3 large eggs separated
  • 1/4 Cup water
  • 1/4 Cup canola oil
  • 1 teaspoon vanilla flavoring
  • 3/4 Cup sugar divided
  • 1 Cup all-purpose flour sifted
  • 1/2 tablespoon baking powder
  • 1/2 teaspoon Salt
  • 1 Cup whipping cream Chilled
  • 4 medium mangoes sliced


  • Preheat oven to 325 degrees F or 163 degrees C. Lightly oil the cups of a 12-cup nonstick cupcake pan. Set aside.
  • In a large bowl, blend together egg yolks, water, vanilla extract, oil, and 1/2 cup sugar. Place a sieve over the bowl and sift flour, baking powder, and salt. Mix until just combined. Set aside.
  • In a dry mixing bowl using a large whisk, electric mixer, or stand mixer, whip egg whites until foamy. Gradually add the remaining 1/4 cup sugar. Whisk only until stiff peaks.
  • Scoop out 1/3 of the meringue, and add to the cake batter. Using a whisk, fold in the meringue. Once well mixed, add the remaining meringue in two more batches, folding while being careful to not over mix the batter. Divide mixture evenly into the 12 greased cupcake cups.
  • Bake for about 20 minutes, rotating the pan at 10 minutes, or until a toothpick inserted into the center emerges clean and the tops are golden brown. Remove from the oven, and transfer to a wire rack to let cool slightly. Once edges pull away from the sides, run a knife around the edges to lossen from the pan, and flip tins over to release each mamon from its tin.
  • Meanwhile, in a chilled bowl, whisk all-purpose cream until soft peaks. Sprinkle in powdered sugar and gently fold in. Whisk to stiff peaks. Keep chilled until ready to assemble. Place in a piping bag if desired.
  • When ready to assemble, slice each mamon in half. Scoop or pipe whipped cream on the bottom cake slice, cut side up. Place sliced mango pieces on top of the mangoes and top with the mamon top. Repeat with remaining mamon, mangoes, and whipped cream. Serve immediately.
Tried this recipe?Let us know how it was!

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