There’s something magical about the tropical sweetness of mango finding its way into a batch of homemade cookies. These Mango Cookies bring a burst of sunshine to your typical cookie jar, combining the familiar comfort of a buttery cookie with the exotic twist of ripe mango.
Whether you’re looking to use up some fresh mangoes or simply craving something different from the usual chocolate chip variety, these cookies deliver a unique treat that’s both familiar and exciting. The slight chewiness from the dried mango pieces creates little pockets of tropical flavor that will transport you to an island paradise with every bite.
Why You’ll Love This
- Perfect balance of sweet cookie base with tropical mango flavor
- Easy 45-minute recipe from start to finish
- Great way to use mangoes when they’re in season
- Kid-friendly treats that introduce new flavors in a familiar format
- Cookies stay soft and chewy for days (if they last that long!)
Ingredients
- 2 1/2 cups (300g/10.5oz) all-purpose flour (plain flour)
- 1 1/2 teaspoons baking powder
- 3/4 cup (1 1/2 sticks/170g/6oz) salted butter, softened
- 2/3 cup (150g/5.3oz) granulated (white) sugar
- 1/3 cup (75g/2.6oz) brown sugar, packed
- 1 egg, at room temperature
- 1 teaspoon vanilla extract
- 1/4 cup (60ml/2fl oz) milk
- 2 cups (320g/11.2oz) diced fresh or frozen mango (about 2 fruits)
- 1 cup powdered (confectioners’/icing) sugar
- 1-2 tablespoons milk (can substitute mango juice)
- 1/2 teaspoon vanilla extract
Instructions
- Place the butter, both sugars, and vanilla extract in a large mixing bowl. Using a handheld mixer or stand mixer with paddle attachment, beat on high speed for 2-3 minutes until creamy and fluffy.
- Add the egg and pour in the milk. Mix on low speed until incorporated, occasionally scraping down the sides and bottom of the bowl.
- With the mixer running on low, add the flour and baking powder. Mix just until combined and no flour streaks remain. Be careful not to overmix. The batter should be creamy, thick, and sticky.
- Using a spatula or large spoon, gently fold the mango chunks into the cookie dough. Work carefully to keep the fruit pieces intact.
- Cover the mixing bowl tightly with plastic wrap and chill in the refrigerator for 30 minutes to 1 hour (can be stored up to 2 days).
- Adjust a rack to the center of your oven and preheat to 350°F (180°C/gas mark 4). Line two baking sheets with parchment paper.
- Remove dough from the refrigerator. Scoop portions of approximately 1.5 tablespoons each and place them 3 inches (9cm) apart on the prepared baking sheets.
- Bake the cookies for 14-16 minutes, or until they spring back when gently poked with your finger.
- Remove from the oven and let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
- In a small mixing bowl, whisk together the powdered sugar, vanilla extract, and milk (or mango juice) until smooth. Adjust consistency by adding more powdered sugar to thicken or more liquid to thin as needed.
- Drizzle the glaze over the cooled cookies and let it set. Store glazed cookies covered or in an airtight container for up to 2 days at room temperature or 1 week in the refrigerator.
Tips & Variations
- For a more intense mango flavor, add 1-2 tablespoons of mango puree to the wet ingredients.
- Fresh mango can be used instead of dried, but reduce the amount to 3/4 cup and pat the pieces dry with paper towels to remove excess moisture.
- Try swapping white chocolate chips for macadamia nuts or coconut flakes for an even more tropical twist.
- For a hint of citrus, add 1 teaspoon of lime zest to the cookie dough.
- If the dough feels too sticky, refrigerate for 30 minutes before baking.
- Make the dough ahead and freeze portioned cookie dough balls for fresh-baked cookies anytime.
Serving Suggestions
These mango cookies make a delightful afternoon treat served with a cup of chai tea or a glass of cold milk. For a dessert presentation, sandwich a scoop of vanilla or coconut ice cream between two cookies for a tropical ice cream sandwich.
They also pair wonderfully with a fruit platter featuring fresh mango slices, pineapple, and berries for a sweet ending to a summer meal.
Notes
- Cookies will appear slightly underbaked when you remove them from the oven but will firm up as they cool.
- For the best texture, don’t overmix the dough after adding the flour.
- These cookies freeze well for up to 3 months in an airtight container.
- The dough can be refrigerated overnight if you want to break up the preparation process.
FAQs
Can I use frozen mango in these cookies?
Frozen mango contains too much moisture for cookies. It’s best to use dried mango or fresh mango that has been patted dry and finely diced.
Why did my cookies spread too much?
This could be due to butter that’s too soft or warm. If your dough seems very soft, chill it for 30 minutes before baking.
Can I make these cookies gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture may be slightly different but still delicious.
How do I know when the cookies are done?
The edges should be lightly golden while the centers still look slightly soft. They’ll continue to set as they cool on the baking sheet.
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