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You’ll turn both dried and freeze-dried mangoes into cookies that are chewy in the middle, a little crispy around the edges, and really taste like sunshine. All you need is some basic baking stuff and a craving for something bright and a little different—no fancy gadgets needed.
I whipped these up on a gloomy winter day because I needed something tropical. As soon as the mango scent hit, it felt like summer outside. Now, whenever I need a pick-me-up, I make another batch.
Irresistible Key Ingredients
- Large egg: Pulls everything together. It’s best when not straight from the fridge.
- Vanilla extract: Really brings out the fruitiness—go for pure if you can.
- Kosher salt: Pops the flavors, any brand will do but Diamond Crystal is my go-to.
- Baking soda and baking powder: These team up to lift the cookies just right.
- Granulated sugar: Makes those edges delightfully crisp.
- Brown sugar: Brings moisture and a little caramel vibe.
- Dried mango pieces: Chewy bits of sunny flavor—softer ones are easiest to chop.
- Unsalted butter: Should be nice and soft (but not runny) for creaming.
- Freeze dried mangoes: Supercharge the dough with pure mango flavor—look for ones that really pop with color.
- All purpose flour: Holds everything together. Weigh it for best results.
Simple Steps
- Shape and Cool:
- Right as they come out, use a round cutter or even a glass to nudge the cookies into nice circles. Let them sit on the sheet for five minutes before you move them to a cooling rack so they firm up properly.
- Scoop and Bake:
- Drop dough scoops (1½ tablespoons each) onto a parchment-lined pan. Space them out by about two inches. Bake one tray at a time, around 10–12 minutes—the middles should look a touch soft, edges set.
- Add Mango Pieces:
- Fold in all those diced mango bits with a spatula so they’re tucked evenly through the dough. Go easy to avoid breaking them up too much.
- Incorporate Dry Ingredients:
- Now gently mix in the flour-mango combo on low until nearly blended. Don’t go wild here—finish mixing by hand with a spatula till barely any flour is left showing.
- Add Wet Ingredients:
- Mix in vanilla, salt, and egg till you’ve got a smooth, even dough. Scrape the sides as needed for a thorough mix.
- Cream Butter and Sugars:
- Beat soft butter and both sugars together until light and fluffy, about 2–3 minutes, pausing to scrape the bowl once or twice.
- Prepare Dried Mango:
- Chop the dried mango into tiny 1/4-inch cubes. For sticky pieces, sprinkle some flour on your knife to make chopping easier.
- Create Mango Flour:
- Chuck freeze-dried mango, flour, baking powder, and baking soda into a food processor and blend them up until the mango is just powdery.
- Heat the Oven:
- Preheat your oven to 350°F with a rack in the middle. Give it at least 10 minutes—use an oven thermometer if you want to be sure it’s really hot.
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The magic here is really the freeze-dried mango. I stumbled on this during a phase of baking everything with fruit, and wow, it turns out dough can really take on so much flavor and color from these crunchy little guys. Now every time mangoes are in season, my family wants another round—they say it’s like taking a bite of sunshine.
Smart Storage
Pop these cookies in an airtight tin on your counter and they’ll taste great for four days. If you want to keep them soft, add a piece of sandwich bread—they’ll soak up enough moisture to stay chewy. You can also freeze already baked cookies (just stack them with parchment) for up to three months, or scoop the dough into balls and freeze those for two months, popping them straight into the oven and just giving them a minute or two extra bake time.
Swaps & Variations
Missing the freeze-dried stuff? No worries—try freeze-dried pineapple or strawberries instead for a twist. If you’re using only dried mango, use 120 grams and blitz half to tiny bits in the processor first. For something a little different, toss in a little ground cardamom or some lime zest. Or add white chocolate chips for an even sweeter, creamy bite.
Fun Serving Ideas
Set these colorful cookies out on a plate with fresh mango slices for a wow-factor snack at brunch or tea. Sandwich some coconut ice cream between two for an easy tropical dessert—pop them in the freezer for a couple minutes to firm up. They’re also awesome with iced chai or a fruity smoothie. During holiday swaps, these always stand out with their pop of color and flavor.
How Mango Cookies Came About
Mango wasn’t usually found in most Western cookies, but it’s found new fame with bakers everywhere. Mangoes have been grown in South Asia for thousands of years—some people even think of them as sacred. Once freeze-dried fruits hit the shelves, bakers got a way to pack loads of tropical flavor into dough without making it soggy. That’s how cookies like these started showing up more and more, as people blended different traditions in baking.
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Frequently Asked Questions
- → What can I do to get perfectly round cookies?
Straight out of the oven, set a glass or round cutter around each cookie and gently wiggle so the cookie smooths out.
- → Is there a swap for freeze-dried mango?
If you can't find freeze-dried mango, just use extra dried mango bits. The flavor might be a little less bold though.
- → Should I chill this dough before baking?
Nope! Scoop it and bake. No need to wait around for cold dough.
- → How are these cookies texture-wise?
You get both—crunchy at the edges and super soft and chewy in the center. Each bite is a mix of both vibes.
- → What mangoes go in here?
Use a bit of freeze-dried mango turned into powder and some chopped dried mango. That way you get the boost of both flavor punches.
- → How do I keep these cookies fresh?
Pop the cookies into a sealed container for up to five days at room temp, or freeze if you want them to last longer.