why make this recipe
Mango cookies are a delightful twist on traditional cookies. They offer a burst of tropical flavor that reminds you of warm sunny days, making them perfect for summer gatherings or a sweet treat at home. The fresh mango purée brings a natural sweetness and a chewy texture, while the mix of sugars adds to the cookie’s richness. Whether you have fresh mangoes at hand or prefer dried bits, this recipe is easy to follow and yields delicious results.
how to make Mango Cookies
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh mango purée or dried mango bits
Directions:
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the flour, baking powder, baking soda, and salt.
- In a separate bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Fold in the mango purée or dried mango bits.
- Drop spoonfuls of the cookie dough onto baking sheets lined with parchment paper, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
how to serve Mango Cookies
Serve mango cookies warm or at room temperature. They pair well with a glass of milk or a cup of tea or coffee. For a special treat, consider topping them with a light glaze or a sprinkle of powdered sugar.
how to store Mango Cookies
Store your mango cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them in a freezer-safe container for up to three months. Just let them thaw at room temperature before enjoying.
tips to make Mango Cookies
- Make sure your butter is softened, not melted, for the best cookie texture.
- Use ripe mangoes for purée to get the most flavor.
- For a chewy texture, don’t overmix the dough after adding the dry ingredients.
- Experiment with adding chopped nuts or coconut for extra flavor and texture.
variation (if any)
If you want to change things up, you can try adding chocolate chips or white chocolate chunks to the cookie dough. This will add a rich, creamy element that pairs nicely with the mango flavor. You can also use other fruits like pineapple or banana for different fruity cookies!
FAQs
1. Can I use canned mango purée instead of fresh?
Yes, you can use canned mango purée, but check to ensure it doesn’t have added sugars or preservatives for the best flavor.
2. How do I make sure my cookies don’t spread too much?
Chill the cookie dough in the fridge for 30 minutes before baking. This helps the cookies keep their shape.
3. Can I use different sugars?
You can experiment with different types of sugar, but using both brown and granulated sugar provides the best texture and flavor balance.
Mango Cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious tropical mango cookies with a chewy texture and natural sweetness, perfect for summer.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh mango purée or dried mango bits
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the flour, baking powder, baking soda, and salt.
- In a separate bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Fold in the mango purée or dried mango bits.
- Drop spoonfuls of the cookie dough onto baking sheets lined with parchment paper, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store your mango cookies in an airtight container at room temperature for up to a week or freeze for up to three months.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
