Get ready to add a burst of sunshine to your cookie jar with these irresistible Mango Cookies. Each soft, golden bite is packed with real mango flavor, thanks to a clever blend of freeze-dried and chewy dried mangoes. The cookie dough comes together in minutes and bakes up into treats that are crisp at the edge, chewy in the center, and impossible to resist. If you love fruity desserts with a tropical twist, Mango Cookies are about to become your new favorite snack.

Ingredients You’ll Need

These Mango Cookies call for simple, easy-to-find ingredients, but each one really matters for the ultimate flavor and perfect chewy texture. Let’s break down why you need each delicious element in this recipe!

Freeze dried mangoes: These deliver intense natural mango flavor throughout the cookies and give them a lovely golden speckled look.
All-purpose flour: The sturdy base that gives your Mango Cookies their structure and that perfect chewy bite.
Baking soda: A touch of leavening for just the right amount of spread and soft centers.
Baking powder: Helps your cookies rise and stay light and tender.
Dried mangoes: Chopped pieces add delightful chewy bits of mango flavor and texture to every bite.
Unsalted butter: Softened butter provides richness and that classic melt-in-your-mouth quality.
Brown sugar: For deep sweetness and a hint of caramel note that enhances the mango.
Granulated sugar: Adds crisp edges and balances the texture.
Vanilla extract: Brings warmth and rounds out all the tropical flavors.
Large egg: The binder that holds everything together for chewy and rich cookies.
Kosher salt (Diamond Crystal): Just enough to sharpen all the sweet, fruity notes and make each cookie pop.

How to Make Mango Cookies

Step 1: Preheat Your Oven

Start by moving your oven rack to the middle position and preheating your oven to 350° Fahrenheit (177° Celsius, Gas mark 4). Lining a baking sheet with parchment now will make baking—and clean-up—a breeze.

Step 2: Prepare the Mango-Flour Mixture

In your food processor, pulse together the freeze dried mangoes, flour, baking soda, and baking powder. The freeze dried mangoes will break down into a fragrant powder, infusing your flour with real mango flavor and a touch of sunshiny color.

Step 3: Dice the Dried Mangoes

With a sharp knife, cut the dried mangoes into small, even pieces. Taking the time to get nice, small dice ensures every cookie gets sweet, chewy mango chunks in every single bite.

Step 4: Cream Butter and Sugars

In your stand mixer using the paddle attachment, cream together the softened butter, brown sugar, and granulated sugar. Let it mix on medium speed for 2 to 3 minutes until it turns light and fluffy, stopping to scrape down the sides as needed. This builds the foundation for chewy, tender Mango Cookies.

Step 5: Add the Wet Ingredients

Add your vanilla, egg, and salt to the creamed butter and sugar mixture. Beat until everything is fully combined, scraping down the bowl halfway through to make sure no streaks are left behind.

Step 6: Incorporate the Mango-Flour Base

With your mixer on low, add in the mango-infused flour mixture. Mix just until you see a few streaks of flour remaining—overmixing can make cookies tough. Use a spatula to fold in any last bits for an even dough.

Step 7: Fold in Dried Mango Chunks

Now for the best part—stir in the diced dried mangoes with a spatula. The pieces will dot your dough with chewy, fruit-packed treasures just waiting to be discovered.

Step 8: Scoop the Dough

Using a medium (1½ tablespoon) cookie scoop, portion out 8 balls of dough and place them on your prepared baking sheet. Space them out to allow for spreading as they bake.

Step 9: Bake the Mango Cookies

Bake a single sheet of Mango Cookies at a time for 10 to 12 minutes, until the edges are set and just golden but the centers are still a little soft. Don’t overbake—chewiness is key with these cookies!

Step 10: Shape and Cool

Right after they come out of the oven, use a round cookie cutter or the wide mouth of a drinking glass to gently swirl around each cookie, nudging them into perfect circles. Let them cool on the pan for 5 minutes, then move to a cooling rack to finish cooling completely.

How to Serve Mango Cookies

Garnishes

Give your Mango Cookies a festive touch by dusting them with a snowy sprinkle of powdered sugar or scattering a few extra diced dried mango bits on top. For a special occasion, a light drizzle of white chocolate makes these cookies truly bakery-worthy.

Side Dishes

Pair your cookies with a frosty glass of coconut milk or a refreshing mango lassi for the ultimate tropical dessert moment. A scoop of vanilla bean or coconut ice cream alongside warm Mango Cookies is pure summertime bliss, any time of year.

Creative Ways to Present

If you want to make your Mango Cookies the star of a party, stack them high on a cake stand, tuck them into cellophane bags tied with ribbon, or sandwich a swirl of cream cheese frosting between two cookies for a sweet twist that everyone will rave about.

Make Ahead and Storage

Storing Leftovers

Once your Mango Cookies have cooled completely, keep them fresh in an airtight container at room temperature. They’ll stay wonderfully chewy and flavorful for up to 4 days—if they last that long!

Freezing

To keep Mango Cookies on hand for those unexpected cravings, you can freeze both the baked cookies and the unbaked dough. Baked cookies should be layered between sheets of parchment in a freezer-safe bag; the dough can be portioned into balls and frozen until you’re ready to bake a fresh batch.

Reheating

If your cookies have lost a bit of their just-baked softness, simply zap them in the microwave for 10-12 seconds or pop them in a 300° Fahrenheit oven for 3-4 minutes. They’ll taste like they just came out of the oven—with all that luscious mango aroma wafting through your kitchen again.

FAQs

Can I use fresh mango instead of dried or freeze dried mangoes?

Fresh mango has too much moisture for this recipe, which can make the cookies spread too much and lose their signature chew. Stick with freeze dried and dried mangoes for best results and maximum flavor.

What’s the difference between freeze dried and dried mango in Mango Cookies?

Freeze dried mangoes get ground into powder and blend into the dough for even mango flavor, while dried mango chunks create those irresistibly chewy, fruity pockets throughout the cookies. Together, they give Mango Cookies their unbeatable taste and texture.

How do I get perfectly round cookies?

The trick is to use a round cookie cutter (or a glass) to gently swirl around each cookie right after baking. This simple step tucks in any uneven edges while the cookies are still warm and soft.

Can I make smaller or larger Mango Cookies?

Absolutely! Use a smaller scoop for bite-sized treats, or go bigger for bakery-style cookies. Just adjust baking time as needed, keeping a close eye so they stay chewy and don’t dry out.

Are Mango Cookies good for gifting?

They’re perfect for gifting! Mango Cookies look beautiful and stay soft for days. Wrap them in cellophane or tuck them into cookie tins for an easy, delicious present that everyone will love.

Final Thoughts

It’s hard not to fall in love with the tropical twist and soft, chewy texture of Mango Cookies. Each bite brings a little sunshine, whether you’re baking for a crowd or just treating yourself. Trust me—give this recipe a try, and Mango Cookies will be making a regular appearance in your kitchen, too!

Mango Cookies Recipe

★★★★★

5 from 15 reviews

Author: lina
Total Time: 35 minutes
Yield: Makes about 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

These Mango Cookies are a delightful twist on traditional cookies, infused with the tropical flavor of mangoes. The combination of freeze dried mangoes and diced dried mangoes creates a chewy texture and bursts of fruity sweetness in every bite.

Instructions

Preheat the Oven: Place rack in the center of the oven and preheat to 350°F (177°C, Gas mark 4).
Prepare Mango Flour: In a food processor, grind freeze dried mangoes, flour, baking soda, and baking powder into a powder. Set aside.
Cut Dried Mangoes: Dice the dried mangoes into small pieces and set aside.
Cream Butter and Sugars: In a stand mixer, cream butter and sugars until light and fluffy. Scrape down sides of the bowl.
Add Ingredients: Mix in vanilla, egg, and salt until fully combined. Then add the mango-flour mixture and mix until incorporated. Stir in diced mango pieces.
Portion Dough: Use a cookie scoop to portion dough onto a baking sheet lined with parchment paper.
Bake: Bake each sheet of cookies for 10-12 minutes until lightly golden.
Shape Cookies: While still warm, use a cookie cutter or glass rim to shape the cookies into rounds.
Cool: Allow the cookies to cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For a more intense mango flavor, consider adding a splash of mango extract to the dough.
These cookies are best enjoyed fresh but can be stored in an airtight container for up to 3 days.

Prep Time: 20 minutes
Cook Time: 10-12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 10g
Sodium: 70mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 1g
Cholesterol: 20mg

Keywords: Mango Cookies, Fruit Cookies, Dessert Recipe, Baking, Mango Recipes