01 -
Move the oven rack to the middle. Heat the oven to 350° F (177° C, Gas mark 4).
02 -
Place the freeze-dried mangoes, flour, baking soda, and powder in a food processor with a blade attachment. Run it until the mangoes are a fine powder. Put this aside.
03 -
Cut the dried mango pieces into small chunks using a sharp knife, then set them aside.
04 -
Add butter, brown sugar, and regular sugar to the bowl of a stand mixer with a paddle attachment. Mix on medium speed for 2-3 minutes until fluffy. Scrape any stuck bits from the bowl as needed.
05 -
Mix in the vanilla, egg, and kosher salt to the creamed butter mixture. Stir until it’s all combined, scraping the sides of the bowl as you go.
06 -
Slowly add the dry mix with the mango powder to your wet mixture. Keep mixing on low until you can still see some flour streaks. Scrape the sides of the bowl and mix the last bits with a spatula.
07 -
Use a spatula to carefully fold the diced dried mango chunks into the dough.
08 -
Scoop out cookie dough in 1½ tablespoon portions with a medium cookie scoop. Place 8 portions onto a parchment-lined baking sheet with raised edges.
09 -
Bake one tray at a time for 10-12 minutes, until the edges take on a golden color.
10 -
Once the cookies are out of the oven, grab a round cookie cutter or wide glass rim. Gently swirl each cookie’s edges to form a round shape.
11 -
Let baked cookies sit on the sheet for 5 minutes to settle. Then move them to a cooling rack to finish cooling off.