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)

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In a large mixing bowl, cream softened butter with granulated and brown sugars until smooth and fluffy.
Mix in the egg, vanilla extract, and mango purée until fully combined, creating a pale orange dough.
In a separate bowl, whisk together flour, baking soda, and salt, then gradually stir into the mango mixture. Fold in chopped dried mango (if using).
Cover dough and refrigerate for 30 minutes to prevent spreading during baking.
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop tablespoon-sized mounds of dough, spaced 2 inches apart. Bake for 10–12 minutes, or until edges are lightly golden.
Let cookies cool on the sheet for a few minutes before transferring to a wire rack. Serve warm or at room temperature.

For stronger mango flavor, replace some of the flour with freeze-dried mango powder.

Add chopped nuts like macadamia or cashews for extra crunch.

For a citrusy twist, add lime or lemon zest to the dough.

For a vegan version, swap the butter for a plant-based alternative and use a flax egg.