Mango Cookies
Delightful and chewy cookies infused with the tropical flavor of ripe mangoes, perfect for a sweet treat or a refreshing summer snack.
Ingredients
For the cookie dough
- 1 ripe mango, peeled and diced Use a ripe mango for best flavor.
- 1 cup all-purpose flour Can swap for whole wheat flour for a healthier option.
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened Ensure it is soft to cream well.
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg Can be replaced with a flax egg for a vegan version.
- 1 teaspoon vanilla extract
- 1/2 cup rolled oats
- 1/2 cup chopped nuts (such as walnuts or pecans, optional) Optional for added texture.
- 1/2 teaspoon ground cinnamon (optional) Adds a warm spice flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix together the flour, baking soda, baking powder, salt, and ground cinnamon (if using). Set aside.
- In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
- Add in the egg and vanilla extract, mixing until well combined.
- Fold in the diced mango into the butter mixture.
- Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated, being careful not to overmix.
- Gently fold in the rolled oats and chopped nuts if you're using them.
Baking
- Using a cookie scoop or a tablespoon, drop the cookie dough onto the prepared baking sheet, spacing them about two inches apart.
- Bake for 10-12 minutes, or until golden around the edges and still slightly soft in the center.
- Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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Notes
For serving, enjoy fresh from the oven or pair with herbal tea. Consider adding toppings like honey, coconut, or creating a dessert sandwich with ice cream. Cookies can be stored in an airtight container for up to 4-5 days or frozen for up to three months.