Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Mango Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 10 reviews

These Mango Cookies combine the tart flavor of freeze-dried mango powder with chewy diced dried mango for a unique tropical twist on a classic buttery cookie. Lightly sweetened with both brown and granulated sugar, and enriched with vanilla bean paste, these cookies are crisp around the edges and tender inside, perfect for an afternoon treat or to share with friends.

  • Total Time: 1 hour
  • Yield: 20 servings

Ingredients

Dry Ingredients

  • 150 grams all purpose flour
  • ⅛ teaspoon baking soda
  • ¼ teaspoon baking powder
  • 48 grams freeze dried mangoes

Mango Pieces

  • 85 grams dried mangoes, diced

Wet Ingredients

  • 113 grams unsalted butter, room temperature
  • 100 grams brown sugar
  • 100 grams granulated sugar
  • 5 mL vanilla bean paste
  • 1 large egg, room temperature
  • ½ teaspoon kosher salt (Diamond Crystal)

Instructions

  1. Preheat Oven: Place the rack in the center of the oven and preheat it to 350° Fahrenheit (177° Celsius, Gas mark 4).
  2. Prepare Mango-Flour Mixture: In the bowl of a food processor fitted with the blade attachment, process the freeze dried mangoes, flour, baking soda, and baking powder until the freeze dried mangoes are ground into a fine powder. Set this mixture aside.
  3. Dice Dried Mango: Using a sharp knife, carefully cut the dried mangoes into small diced pieces and set aside for later use.
  4. Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, cream the unsalted butter, brown sugar, and granulated sugar on medium speed until the mixture is light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl as needed to ensure even mixing.
  5. Add Vanilla, Egg, and Salt: Add the vanilla bean paste, egg, and kosher salt to the creamed mixture and beat until fully incorporated. Scrape down the bowl again to mix thoroughly.
  6. Incorporate Mango-Flour Mixture: Add the processed freeze dried mango and flour mixture to the wet ingredients. Mix on low speed just until a few flour streaks remain. Use a spatula to scrape down the bowl and incorporate any remaining flour completely.
  7. Fold in Diced Mango: Gently fold the diced dried mango pieces into the dough using a spatula to distribute them evenly.
  8. Portion Dough: Using a 1½ tablespoon cookie scoop (medium, size 40), portion out 8 scoops of dough onto a parchment-lined, rimmed baking sheet, spacing them evenly.
  9. Bake Cookies: Bake one sheet of cookies at a time in the preheated oven for 10 to 12 minutes, until the edges are lightly browned.
  10. Shape Cookies: Immediately after removing the cookies from the oven, place a round cookie cutter or the rim of a wide drinking glass around each cookie and gently swirl the edges to push the cookies into a uniformly round shape.
  11. Cool: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely before serving.

Notes

  • For best results, use room temperature butter and egg to ensure smooth mixing and proper texture.
  • If you don’t have vanilla bean paste, pure vanilla extract can be used as a substitute.
  • Be careful not to overmix the dough once the flour mixture is added to keep the cookies tender.
  • Make sure to dice the dried mango small enough so it distributes evenly throughout the cookie.
  • Shaping the cookies immediately after baking helps achieve a consistent round shape.
  • These cookies can be stored in an airtight container at room temperature for up to one week.
  • Author: Olivia
  • Prep Time: 25 minutes
  • Cook Time: 12 minutes per batch
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://iamstarved.com/mango-cookies-recipe/