Mango Cookies

 

Why You’ll Love This Recipe

These mango cookies are more than just a cookie—they’re a memory wrapped in warmth and sweetness. The combination of tender dough and bursts of mango flavor creates a cookie experience that’s both nostalgic and refreshing. The chewy dried mango bits add a delightful texture, and the vibrant, fruity aroma makes them impossible to resist. Perfect for summer, but loved throughout the year, they’ll bring sunshine to even the dreariest days.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1/2 cup (115 g) unsalted butter, softened
• 1/2 cup (100 g) granulated sugar
• 1/4 cup (50 g) light brown sugar
• 1 large egg
• 1/2 tsp vanilla extract
• 1/4 cup (60 ml) mango purée (or rehydrated mango powder)
• 1 1/2 cups (190 g) all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup (60 g) chopped dried mango (optional but adds chew)

directions

1. Cream the butter and sugars
   In a large mixing bowl, cream the softened butter with the granulated and brown sugar until smooth and fluffy. You can use a wooden spoon or a hand mixer for this.
2. Add wet ingredients
   Mix in the egg, vanilla extract, and mango purée. Continue mixing until the ingredients are well combined. The batter should take on a pale orange hue with a fruity aroma.
3. Combine dry ingredients
   In a separate bowl, whisk together the flour, baking soda, and salt. Gradually stir this dry mixture into the mango mixture until fully incorporated. If using dried mango, fold it into the dough at this stage.
4. Chill the dough
   Cover the dough and refrigerate it for 30 minutes. Chilling the dough helps prevent the cookies from spreading too much while baking.
5. Bake the cookies
   Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop tablespoon-sized mounds of dough onto the sheet, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are lightly golden.
6. Cool and enjoy
   Let the cookies cool on the sheet for a few minutes before transferring them to a wire rack. Serve warm or at room temperature, and enjoy with a glass of milk or mango iced tea.

Servings and timing

This recipe yields 18–20 cookies.
Prep time: 15 minutes
Chill time: 30 minutes
Bake time: 10–12 minutes
Total time: 55 minutes

Variations

• Freeze-dried mango powder: For a stronger mango flavor, replace some of the flour with freeze-dried mango powder.
• Add nuts: Try adding chopped macadamia nuts or cashews for extra crunch and flavor.
• Citrus twist: Add a teaspoon of lime or lemon zest to bring a tangy contrast to the sweetness of the mango.
• Chocolate touch: Mix in some white chocolate chips for a tropical, creamy addition.
• Vegan version: Substitute the butter with a plant-based alternative and use a flax egg instead of the regular egg.

storage/reheating

These cookies are best within the first 2 days but can be stored in an airtight container at room temperature for up to 5 days. If you want to extend their shelf life, store them in the refrigerator. To reheat, warm them in a 300°F (150°C) oven for about 5 minutes or until they’re soft and slightly warm.

FAQs

Can I use fresh mango instead of purée?

You can use fresh mango, but puréeing it will give you the best consistency and flavor for the cookies. Fresh mango might add more moisture, so you may need to adjust the flour slightly.

Can I use freeze-dried mango powder instead of purée?

Yes, freeze-dried mango powder can be used. Replace some of the flour with the powder for an even more intense mango flavor.

Can I make these cookies without dried mango?

Yes, the dried mango is optional but adds a nice chewy texture. You can skip it if you prefer a smoother cookie.

Can I make these cookies gluten-free?

Yes, you can try using a gluten-free all-purpose flour blend to make these cookies gluten-free.

What if I don’t have dried mango?

If you don’t have dried mango, you can replace it with other dried fruits like pineapple, apricot, or even a handful of dried cranberries.

How do I know when the cookies are done?

The cookies are done when the edges are lightly golden. They may seem soft in the center but will firm up as they cool.

Can I freeze the dough?

Yes, you can freeze the cookie dough. Scoop out the dough into balls and freeze them on a baking sheet. Once frozen, store them in a freezer bag, and bake as needed—just add a minute or two to the bake time.

Can I use mango nectar instead of mango purée?

Mango nectar is sweeter and thinner than purée, so it’s better to use purée for the right consistency. If you must use nectar, reduce the sugar in the recipe to compensate for the added sweetness.

How do I store leftover cookies?

Store leftover cookies in an airtight container at room temperature for up to 5 days. You can also refrigerate them for extended freshness.

Are these cookies soft or crunchy?

These cookies are soft with a slightly crisp edge. If you prefer a crunchier texture, you can bake them a little longer, but be careful not to burn the edges.

Conclusion

Mango cookies are a delicious and unique way to bring a tropical twist to your baking. With their sweet, fruity flavor and soft, chewy texture, these cookies are perfect for any occasion, from casual gatherings to special celebrations. Whether you’re reminiscing about summer days or simply craving something sweet and different, these mango cookies will transport you to a sun-soaked paradise in every bite.

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