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These mango treats mix buttery softness with juicy mango bits for a burst of tropical good vibes. The mellow mango purée paired with chewy dried mango pieces makes each bite taste like a sunny getaway.
I whipped these mango cookies up at a summer get-together and they instantly stole the spotlight. Now they’re my go-to when I want a little tropical flavor without stepping outside.
Needed Ingredients
- Dried mango, chopped: optional for extra chewy mango bites folded gently into the dough
- Baking soda: to help the cookies puff up lightly and stay soft
- One large egg: holds everything together and adds richness to the dough
- Granulated sugar and light brown sugar: bring sweetness plus moisture for balanced taste
- All-purpose flour: sifted for smooth mixing and to give dough its shape
- Mango purée: for juicy mango flavor—use ripe fresh mango or rehydrated powder
- Vanilla extract: to boost the mango’s natural scent
- Salt: sharpens all the flavors for a fuller taste
- Unsalted butter: softened until creamy for a rich, tender dough
Step-by-Step Instructions
- Mix Dry Stuff First:
- Whisk together the flour, salt, and baking soda in a bowl. This makes sure everything’s evenly spread out.
- Create The Wet Mix:
- Beat the softened butter with both sugars until fluffy and light. It’s key to getting the cookies airy.
- Add In The Wet Ingredients:
- Stir in the egg, mango purée, and vanilla until smooth and blended.
- Combine Wet And Dry:
- Slowly add the flour mix to the wet bowl and fold into a soft, slightly sticky dough.
- Fold Mango Bits:
- If you’re using dried mango, gently mix it in without squashing the pieces.
- Chill Your Dough:
- Cover and pop the dough into the fridge for half an hour to help the cookies keep their shape.
- Get Your Oven Ready:
- Heat it to 350°F (175°C). Line a baking sheet with parchment so cookies don’t stick.
- Shape And Bake:
- Spoon out dough by the tablespoon onto the sheet with a couple inches apart. Bake for 10–12 minutes until edges look golden and centers are set.
- Cool Off:
- Let cookies rest on the pan for a few minutes. Then move them to a rack to cool fully so they stay chewy.
Making these cookies quickly became a weekend family fave. I love seeing little ones help shape the dough and light up when they taste the warm, mango-scented treats fresh from the oven. Even the ones who usually skip mango couldn’t resist.
Easy Storage Ideas
Keep these cookies soft in an airtight container on the counter for up to five days. Freeze extras in sealed bags and thaw slowly when you want a sweet fix. If you’ve got leftover dough, wrap it tight and freeze in portions so you can bake fresh cookies anytime.
Ingredient Swaps
Try swapping mango purée for pineapple or tangerine for a new fruity vibe. Toss in some shredded coconut or macadamia nuts for extra crunch. If fresh mango isn’t around, frozen mango chunks that are well thawed work great too.
Tasty Pairing Ideas
These cookies go great with jasmine tea brewed light or a cold mango lassi for a cool treat. Add vanilla bean or coconut ice cream for a fun dessert plate. A sweet white wine like Moscato also pairs nicely for a grown-up twist.
Enjoy these mango cookies as a sweet, bright treat that brings tropical vibes to your baking. The lively flavors and great texture will have you making them again and again.
Frequently Asked Cooking Questions
- → How do the mango cookies turn out?
They stay soft with lightly browned edges and a tender feel that shows off the mango’s juicy nature.
- → Is dried mango a good addition?
For sure, mixing in chopped dried mango adds nice chewy patches and boosts mango flavor without overpowering the dough.
- → Why chill the dough before baking?
Putting the dough in the fridge for about half an hour stops them from spreading too much, making thicker, neater cookies.
- → What does vanilla do in this bake?
Vanilla lifts the sweetness and smooths out the mango’s fruity taste with a warm note.
- → When’s the right time to cool the cookies?
Let them cool a bit on the pan after baking, then move to a wire rack so they finish cooling perfectly for the best texture.