These mango cookies have crispy edges and are chewy and soft on the interior. They contain both freeze dried mangoes and dried mango pieces for a burst of tropical flavor in every bite. This is an easy, no-chill recipe that's full of sweet, fruity taste.
I love using freeze dried fruit to boost the flavor content of a recipe without adding additional moisture. I've always loved mangoes, so wanted to create a mango cookie that captures the flavor of this unique fruit. After unsatisfactory cookie tests with fresh mangoes and a less than flavorful reduction of fresh mango puree, I fell back on a technique I first used in my strawberry shortbread cookies.
I ground freeze dried mangoes to a fine powder in my food processor along with the other dry ingredients. This added a concentrated punch of tropical flavor to the cookie dough. Diced dried mango pieces provide additional mango flavor and a satisfyingly chewy texture.
Butter and brown sugar combine with the sweet, fruity, floral notes of mango to provide a tropical twist to these easy mango drop cookies.
For more fruit flavored cookie recipes, check out these lemon shortbread cookies, these strawberry shortbread cookies, and these raspberry white chocolate blondies.
You can also explore the entire collection of cookie recipes here.
Ingredients
Unsalted butter - Butter should be softened, but not melted.
Brown sugar - Brown sugar adds caramel flavor and extra moisture, which makes these cookies nice and chewy in the center.
Granulated sugar - Adding granulated sugar helps ensure the cookies develop a nice crisp exterior.
Freeze dried mangoes - Processing freeze dried mangoes to a fine powder adds concentrated mango flavor to the cookie dough without introducing extra moisture. Find freeze dried fruit near the nuts and dried fruits at your grocery store, or buy freeze dried mangoes online. You can also purchase freeze dried mango powder (affiliate links) if you don't have a food processor to pulverize freeze dried mango pieces.
Dried mangoes - Diced pieces of dried mango add chewy texture and extra mango taste. I buy plain, unsweetened dried mango slices and chop them finely with a large chef's knife. You can purchase pre-diced mango bits, but I don't recommend them. They have lots of added sugar and don't have the same concentrated mango flavor.
* See recipe card for full list of ingredients and quantities.
Instructions
Learn how to make chewy mango cookies! These photos provide visual cues. Find the detailed instructions in the recipe card.
To the bowl of a food processor fitted with the blade attachment, add flour, baking soda, baking powder and freeze dried mangoes.
Process until freeze dried mangoes are ground into powder. Set aside.
Dice dried mangoes into small chunks and set aside.
In the bowl of a stand mixer, cream the butter and sugars on medium speed until well combined, 2-3 minutes. Scrape down sides of bowl.
Add vanilla, salt and egg, and mix on medium speed until homogenized. Scrape down sides of bowl.
Add processed mix of flour, freeze dried mango, baking powder and baking soda. Mix on low speed until just a few flour streaks remain. Use a spatula to scrape down the bowl and incorporate the last of the flour.
Use a spatula to stir in the diced dried mango chunks.
Using a cookie scoop, portion into 1½ Tablespoon scoops. Bake 8 cookies at a time on a parchment lined cookie sheet for 10-12 minutes at 350 degrees Fahrenheit.
Immediately after removing mango cookies from oven, place a round cookie cutter (affiliate link) or the rim of a wide drinking glass around each baked cookie and gently swirl. This will push the cookie into a uniformly round shape.
Hint: If you want the mango cookies to have a somewhat shiny finish on top, roll the dough scoops into smooth balls after portioning them. If you prefer slightly more matte, textured tops, just use the cookie scoop.
Variations
If you'd like to try a different twist on this easy mango cookie recipe, try these variations:
- Coconut - Add 30 grams (⅓ cup) shredded unsweetened coconut (desiccated) to the recipe after adding eggs.
- Macadamia nuts - Add 30 grams (1 ounce; ¼ cup) chopped macadamia nuts. For best flavor, toast them beforehand on a baking sheet for 5-10 minutes at 350 degrees Fahrenheit.
- White chocolate - Add 85 grams (3 ounces; ½ cup) white chocolate chunks or chips to these cookies when stirring in the dried mango pieces.
- Lime zest - Before creaming the butter and sugar, massage the finely grated zest of one lime into the granulated sugar.
- Chili lime - Replace the plain dried mangoes with chili lime seasoned dried mangoes. Dice and add to the recipe per the instructions.
Equipment
Items below contain affiliate links.
Cookie scoop - To bake these cookies, I use this medium cookie scoop which measures out 1½ Tablespoons of dough. It's a size 40. I love using a cookie scoop for drop cookies. It keeps them uniform in size, which also helps them to bake evenly.
Baking pans - I bake my cookies on rimmed half sheet baking pans (18 x 13 inches).
Parchment paper is great for lining the baking pan. The cookies won't stick at all if you use parchment paper underneath. Bonus: you don't have to use any grease, and can often simply wipe down the pan rather than needing to wash it after baking. One roll of this 15 inch x 164 foot (38 centimeter x 50 meter) non-stick paper lasts a LONG time! If you have access to a nearby Costco, the price is often a bit better in store.
Round cookie cutters - Use a round cookie cutter or the rim of an upside down glass to swirl the cookies back into a round shape after baking. Do this as soon as you remove them from the oven while they are still hot and pliable. I've had this set for years, and I use it all the time.
Storage
Store: Store these mango cookies in an airtight container at room temperature for up to 5 days.
Freeze: Store baked cookies in a large zippered freezer bag or airtight container in the freezer for up to 3 months
Make ahead: Although these are super easy to whip up, it's always great to have extra cookie dough on hand.
To freeze unbaked cookie dough, place scooped dough on a parchment lined baking sheet and freeze for an hour or two. Once frozen, transfer dough balls to a zippered freezer bag. Label the bag as follows: mango cookie dough. Bake from frozen at 350 degrees for 10-12 minutes. Store for up to 3 months frozen, unbaked.
The cookies will likely need an additional few minutes in the oven since the dough is frozen. I always recommend baking one or two cookies first as a test to confirm the correct bake time for the rest of the batch.
FAQ
Dried fruit has been dehydrated, usually using low heat. Approximately 80-95% of the moisture has been removed.
With freeze dried fruit, 98-99% of the moisture content has been removed. First the fruit is flash frozen, and then the moisture is removed via a vacuum process.
More Cookies
If you like these dried mango cookies, you'll want to explore these other cookies too!
Love this recipe? Please leave a 5-star ★★★★★ rating in the recipe card below, and scroll down to leave a review. Your comments, suggestions and adaptations are very helpful to other bakers. Thank you for visiting!
📖 Recipe
Mango Cookies
Print Recipe Pin RecipeINGREDIENTS
- 48 grams (1.7 ounces) freeze dried mangoes
- 150 grams (1¼ cups) all purpose flour
- ⅛ teaspoon baking soda
- ¼ teaspoon baking powder
- 85 grams (3 ounces) dried mangoes
- 113 grams (8 Tablespoons; 4 ounces) unsalted butter softened
- 100 grams (½ cup) brown sugar
- 100 grams (½ cup) granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- ½ teaspoon kosher salt (I use Diamond Crystal)
INSTRUCTIONS
- Place rack in center of oven. Preheat oven to 350° Fahrenheit (177° Celsius, Gas mark 4).
- In the bowl of a food processor fitted with the blade attachment, process the freeze dried mangoes, flour, baking soda and baking powder until freeze dried mangoes are ground into powder. Set aside.48 grams (1.7 ounces) freeze dried mangoes, 150 grams (1¼ cups) all purpose flour, ⅛ teaspoon baking soda, ¼ teaspoon baking powder
- Using a sharp knife, cut the dried mangoes into small pieces (dice). Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars on medium speed until light and fluffy, 2-3 minutes. Scrape down the sides of the bowl as needed.113 grams (8 Tablespoons; 4 ounces) unsalted butter, 100 grams (½ cup) brown sugar, 100 grams (½ cup) granulated sugar
- Add vanilla, egg, and salt and mix until fully incorporated. Scrape down sides of bowl.1 teaspoon vanilla extract, 1 large egg, ½ teaspoon kosher salt
- Add freeze dried mango-flour mixture. Mix on low speed until just a few flour streaks remain. Use a spatula to scrape down the bowl and incorporate the last of the flour.48 grams (1.7 ounces) freeze dried mangoes
- Use a spatula to stir in the diced dried mango pieces.85 grams (3 ounces) dried mangoes
- Using a 1½ Tablespoon cookie scoop (medium, size 40), portion 8 scoops of dough out onto a parchment lined rimmed baking sheet.
- Bake one sheet of mango cookies at a time for 10-12 minutes.
- Immediately after removing cookies from oven, place a round cookie cutter or the rim of a wide drinking glass around each baked cookie and gently swirl the edges of the cookie. This will push the cookie into a uniformly round shape.
- Cool cookies on pan for 5 minutes and then transfer to a cooling rack to fully cool.
Notes
The Floured Table
Recipe Author: Kathleen Culver
Comments
No Comments