Why You’ll Love This Recipe
The Mango Melba Shortcake is a brilliant and fast solution for anyone looking to impress with minimal effort. By using a few high-quality store-bought ingredients, you can create a dessert that rivals those made from scratch. The combination of the sweet, juicy mango, tart raspberry sauce, creamy ice cream, and fluffy biscuit is not only quick but a flavor explosion you won’t want to miss. Whether you’re having a last-minute gathering or a busy weeknight, this dessert will surely wow your guests and satisfy your cravings!
Ingredients
- Reduced-Sugar Raspberry Preserves: 1 jar (The base of our quick “Melba” sauce, reduced sugar lets the fruit flavors shine)
- Frozen Mango Chunks, thawed: 1 bag (A convenient way to enjoy sweet mango year-round)
- Buttermilk Biscuits: 1 package, baked & cooled (Fluffy, tender biscuits form the shortcake base)
- Whipped Cream: From a can or tub (Adds a light, creamy texture)
- Premium Vanilla Ice Cream: 1 pint (A cold, creamy counterpoint to the warm mango sauce)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Create the Warm Mango Melba Sauce
In a small saucepan over low heat, warm the raspberry preserves until they become loose and syrupy. This should only take 1-2 minutes. Once liquid, remove from heat and gently fold in the thawed mango chunks until they’re coated with the warm raspberry glaze. - Prepare Your Shortcake Base
Split the cooled, pre-baked buttermilk biscuits in half horizontally using a serrated knife. This will give you a top and bottom for your shortcake. - Assemble Your Masterpiece
Place the bottom half of a split biscuit on a serving plate. Spread or pipe a generous layer of whipped cream over the biscuit. Spoon the warm mango melba mixture over the whipped cream. Top with a scoop of vanilla ice cream, and finally, place the top half of the biscuit on top. Serve immediately and enjoy!
Servings and Timing
- Servings: 4
- Prep time: 3 minutes
- Cook time: 2 minutes
- Total time: 5 minutes
Variations
- Lighter Version:
- Swap the buttermilk biscuits for angel food cake or a simple Greek yogurt scone for a lighter base.
- Use plain or vanilla Greek yogurt instead of whipped cream for a tangy and protein-packed option.
- Replace the ice cream with low-fat frozen yogurt, raspberry sorbet, or even banana “nice cream” for a healthier alternative.
- Use sugar-free raspberry preserves or make your own quick raspberry coulis by simmering raspberries with a touch of water for a sugar-free option.
Storage/Reheating
- Storage: This dessert is best served immediately, as the warm mango sauce and melting ice cream will make the biscuit soggy if left for too long.
- Make-Ahead: You can prepare the mango Melba sauce ahead of time and store it in the fridge for up to 3 days. Reheat gently before serving. Biscuits can be baked and stored at room temperature for 1-2 days.
FAQs
1. What does “Melba” mean in a recipe title?
“Melba” refers to a classic raspberry sauce that was created by chef Auguste Escoffier to honor opera singer Nellie Melba. Traditionally, “Peach Melba” consists of peaches, raspberry sauce, and vanilla ice cream. This recipe is a tropical twist on that classic combination.
2. Can I use fresh mango instead of frozen?
Absolutely! Fresh, ripe mango will work beautifully in this recipe. Simply peel and chop it into chunks.
3. What kind of biscuits work best for shortcake?
Classic American-style buttermilk biscuits are ideal as they are tender, flaky, and balance the sweetness of the dessert. Alternatively, a sweeter scone or traditional drop biscuit shortcake will work as well.
4. Can I make this dessert ahead of time?
The Mango Melba Shortcake is best assembled and served immediately. However, you can prepare the components ahead of time, like the mango sauce and biscuits, and assemble just before serving.
5. How can I make this dessert healthier?
To make the dessert healthier, swap the buttermilk biscuits for angel food cake or a Greek yogurt scone. Use Greek yogurt in place of whipped cream and opt for a scoop of frozen yogurt or sorbet instead of ice cream.
6. Can I use a different type of fruit for the sauce?
Yes, you can use other fruits like peaches, strawberries, or even tropical fruits like pineapple or papaya. Simply adjust the preserves or make a quick fruit coulis.
7. Can I freeze the dessert components?
While the entire assembled dessert isn’t ideal for freezing, the mango sauce and biscuits can be frozen separately. Thaw them before assembling.
8. Can I add any other toppings?
Yes! You can sprinkle toasted almonds, shredded coconut, or even a drizzle of honey over the top for added texture and flavor.
9. How do I avoid soggy biscuits?
Assemble the dessert just before serving to avoid the biscuits getting soggy from the warm sauce and melting ice cream.
10. How do I make the whipped cream more stable?
If you’re using homemade whipped cream, stabilize it by adding a small amount of powdered sugar or cornstarch while whipping to help it hold up longer.
Conclusion
This 5-Minute Mango Melba Shortcake is a game-changer for anyone who loves indulgent desserts but doesn’t have hours to spend in the kitchen. With just a few simple ingredients and minimal effort, you can create a show-stopping dessert that tastes like it came from a five-star restaurant. Perfect for last-minute cravings, special occasions, or when you want a tropical escape, this recipe combines warm and cold, creamy and flaky textures in every bite. Enjoy the easy, delicious indulgence and impress your friends and family with your speedy dessert-making skills!
5-Minute Mango Melba Shortcake (The Easiest Mango Dessert!)
- Total Time: 5 minutes
- Yield: 4 servings
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
