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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!

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Prep: 45 minutes
Cook: 25 minutes
Chill Time: 3 hours
Total: 4 hours 10 minutes
Servings: 12

Equipment

  • 20x24cm baking tin or similar size

Ingredients

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:

For the white chocolate topping:

  • 300 grams White chocolate
Metric - US Customary

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.

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