Description
This 5-Minute Mango Melba Shortcake is the ultimate quick, indulgent dessert that combines warm mango sauce, creamy ice cream, whipped cream, and a tender biscuit base. Perfect for impressing guests or satisfying cravings in minutes!
Ingredients
1 jar Reduced-Sugar Raspberry Preserves
1 bag Frozen Mango Chunks, thawed
1 package Buttermilk Biscuits, baked & cooled
Whipped Cream (from a can or tub)
1 pint Premium Vanilla Ice Cream
Instructions
- Create the Warm Mango Melba Sauce: Warm the raspberry preserves in a saucepan over low heat for 1-2 minutes until syrupy. Remove from heat and gently fold in the thawed mango chunks until coated with the glaze.
- Prepare Your Shortcake Base: Split the cooled biscuits in half horizontally using a serrated knife.
- Assemble Your Masterpiece: Place the bottom half of a biscuit on a plate. Add a layer of whipped cream, then spoon over the warm mango melba mixture. Top with a scoop of vanilla ice cream, then place the top half of the biscuit on top. Serve immediately.
Notes
Make the mango sauce in advance and store it in the fridge for up to 3 days.
Swap the buttermilk biscuits for angel food cake or a Greek yogurt scone for a lighter base.
For a healthier version, replace the ice cream with low-fat frozen yogurt or sorbet.
To avoid soggy biscuits, assemble the dessert just before serving.
- Prep Time: 3 minutes
- Cook Time: 2 minutes
- Category: Dessert
- Method: Assembled
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 40g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
