White Chocolate Mango Millionaire’s Shortbread

These White Chocolate Mango Millionaire’s Shortbreads put a tropical twist on a much-loved classic! Each slice layers buttery shortbread with a vibrant mango caramel made from Whittard Mango White Hot Chocolate and fresh mango purée. Finished with a creamy white chocolate topping, this millionaire’s shortbread recipe is fruity, sweet, and perfect for Spring or Summer baking!

This recipe is created in partnership with Whittard of Chelsea. I only recommend products and ingredients that I personally love, use and trust!

Your Ingredients List

• Unsalted butter: Gives the shortbread a buttery flavour and crumbly texture.
• Sugar: White caster sugar is used to sweeten the shortbread base and give it a crunchy texture.
• Plain flour: Binds the shortbread together and gives the base a crunchy texture.
• Whittard Mango White Hot Chocolate: A tropical blend of fruity mango swirled into creamy white hot chocolate. A few scoops of hot chocolate powder are used to flavour and sweeten the mango caramel.
• Condensed milk: Used to thicken the mango caramel, resulting in a gooey/chewy texture.
• Fresh mango slices: Blended to make a smooth puree before being mixed into the caramel. The mango puree gives the caramel a fresh flavour and a natural sunshine yellow colour.
• Salt: Stirred into the mango caramel to offset the sweetness.
• White chocolate: Melted and drizzled over the mango caramel, the white chocolate finishes off your Millionaire’s Shortbread with a sweet, creamy topping.

Start by Making the Shortbread Base

For this recipe, you’ll start by making the shortbread base. Classic shortbread recipes use a 3:2:1 ratio of flour, butter and sugar to create the perfect crumbly, crunchy and tender texture. First, beat room-temperature butter and sugar together until light and fluffy. Then, add the flour and bring the mixture together into a dough. Press the dough into the baking tin and prick it all over with a fork. This allows the steam to escape and helps the shortbread bake evenly. Bake at 180°C (fan) for 25 minutes until golden, then place it in the fridge to chill.

Quick note on baking tins:
I used a 20x24cm rectangular tin for this recipe, but a square tin works just as well – just aim for something close in size. If your tin is larger, reduce the baking time by about 5 minutes. If it’s smaller, increase it by 5. The tin size will only affect the thickness of the layers, so no need to adjust the quantities.

Now Make the White Chocolate Mango Caramel

Whilst the shortbread base cools, it’s time to move on to the white chocolate mango caramel. With its sunshine-yellow hue, gooey texture, and sweet mango flavour, it brings a bright, tropical twist to classic Millionaire’s Shortbread. Here’s a quick overview of how to make it:

1. Make the mango purée: Blitz fresh mango in a blender or food processor until smooth.
2. Start the caramel: Combine butter, Whittard Mango White Hot Chocolate powder, condensed milk, and a pinch of salt in a saucepan. Place over low heat, and stir until melted and smooth.
3. Add mango and thicken: Stir in the mango purée. Bring to a gentle boil over medium heat and cook for 8–10 minutes, stirring constantly, until thickened up and golden yellow. Be careful of splashed, the caramel will be very hot!
4. Test and pour: Spoon a little onto a plate – if the caramel holds its shape, it’s ready. Pour over the cooled shortbread, spread to the edges, and chill for at least 2 hours to set.

Add the White Chocolate Topping

Time for the final layer—the creamy white chocolate topping! Finely chop the white chocolate and pop it into a heatproof bowl. Give it a few short blasts in the microwave (about 20 seconds at a time) stirring in between each. Melting it slowly like this is the best way to avoid burning the chocolate, which can happen quickly if overheated. Stop once it’s nearly melted – the residual heat from the bowl will finish the job. Pour the chocolate over your set caramel layer and spread it right to the edges. For a pretty finish, drizzle over some of the extra chocolate in a swirly pattern. Then it’s back in the fridge for an hour until it’s fully set and ready to slice.

The Best Way To Slice Millionaires Shortbread

Cutting these white chocolate mango millionaires shortbread can be tricky due to the firm and thick chocolate layer. To avoid cracks and achieve clean slices, try this technique:

1. Remove the baking tin from the fridge and lift out the millionaires shortbread 30 minutes before you want to cut them. This will soften the layers a little.
2. Warm a large, sharp knife under hot water to heat the blade, then wipe it dry. This heat form the knife will help melt the chocolate layer, making it easier to cut through.
3. Score the top, then gently saw forwards and backwards through the chocolate layer (be patient as it will take some time).
4. Once the knife is through the chocolate, press down firmly to cut through the caramel and shortbread.
5. Remember to wipe the knife clean between each cut to prevent buildup and keep your slices neat!

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Recipe FAQ’s

White Chocolate Mango Millionaires Shortbread

These White Chocolate Mango Millionaire’s Shortbreads put a tropical twist on a much-loved classic! Each slice layers buttery shortbread with a vibrant mango caramel made from Whittard Mango White Hot Chocolate and fresh mango purée. Finished with a creamy white chocolate topping, this millionaire's shortbread recipe is fruity, sweet, and perfect for Spring or Summer baking!

4 from 1 vote

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Prep Time 45 minutes mins

Cook Time 25 minutes mins

Chill Time 3 hours hrs

Total Time 4 hours hrs 10 minutes mins

Course Afternoon Treat, Dessert, Snack, Treat

Cuisine Baking, British

Servings 12

Equipment

• 20x24cm baking tin or similar size

Ingredients

 

MetricUS Customary

 

1x2x3x

For the shortbread base:

• 100 grams White caster sugar
• 200 grams Unsalted butter room temperature
• 300 grams Plain flour

For the white chocolate mango caramel layer:

• 150 grams Unsalted butter
• 50 grams Whittard Mango White Hot Chocolate
• 397 grams (1 tin) Condensed milk
• 0.5 tsp Salt
• 150 grams Fresh mango

For the white chocolate topping:

• 300 grams White chocolate

Instructions

 

Start by making the shortbread base:

• Preheat the oven to 180°C fan / 200°C electric. Line a 20x24cm (or similar size) baking tin with greaseproof paper.
• Beat the caster sugar and butter together until light and fluffy. Add the flour and fold until the mixture comes together.
  200 grams Unsalted butter, 100 grams White caster sugar, 300 grams Plain flour
• Press the dough out into the baking tin and prick all over with a fork.
  
• Bake for 25 minutes until golden. Place in the fridge to cool or cover and leave overnight at room temperature if prepping ahead.

Now make the mango caramel:

• Blitz the mango in a blender or food processor to make a smooth puree.
  150 grams Fresh mango
  
• Combine the butter, hot chocolate powder, condensed milk and salt in a large saucepan.
  150 grams Unsalted butter, 50 grams Whittard Mango White Hot Chocolate, 397 grams (1 tin) Condensed milk, 0.5 tsp Salt
  
• Place over low heat and stir until the ingredients have melted into a smooth mixture. Now stir in the mango puree.
  
• Turn the heat up to medium and bring the mixture to a boil. Stir continuously (scraping around the edge and bottom of the pan) for 8-10 minutes until the caramel thickens up and turns a bright golden yellow colour. You can test if it's ready by spooning some caramel onto a plate. If it retains its shape, it's ready. Remove from the heat and continue stirring to knock out the air bubbles.
  
• Pour the mango caramel over the shortbread base and spread it out to the edges. Return to the fridge for 2 hours to set (or overnight if prepping ahead).
  

For the white chocolate topping:

• Finely chop the white chocolate and place in a large glass bowl or jug. Microwave in 20-second increments, stirring in-between, until the chocolate is smooth and melted. Take care not to overheat the chocolate, as this will cause it will seize up. When there are only a few lumps of chocolate left, use the heat of the bowl to melt them whilst you stir.
  300 grams White chocolate
• Scoop two heaped tablespoons into a small piping bag. Set aside for now.
• Take the baking tin out of the fridge and pour the white chocolate on top. Spread it out to the edges. Pipe the chocolate on top in a circular motion to create a lovely pattern on top.
  
• Return to the fridge for 1 hour or until the chocolate is set.
  
• HOW TO CUT NEAT SLICES: take the baking tin out of the fridge and leave at room temperature for 30 minutes. Run a large knife under hot water to heat the blade, then wipe it dry. Score the top, then gently saw forwards and backwards through the chocolate layer (be patient as it will take some time). Once the knife is through the chocolate press down firmly to cut through the caramel and shortbread.
  

Video

Keyword mango caramel, millionaires shortbread, white chocolate millionaires shortbread

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