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I came up with these mango cookies one summer when mangoes seemed to be everywhere in my kitchen. I looked at the stack of them and thought, 'What if I try baking instead of just tossing them in smoothies?' After plenty of tests, these soft, puffy cookies with loads of sunny mango flavor easily won everyone over.
Just a few days ago, some neighbor kids actually ate these instead of their usual chocolate chip favorites. Cool combos really surprise people sometimes.
Irresistible Ingredients
- Powdered Sugar Glaze: Makes these feel straight out of a bakery
- Simple Pantry Staples: Standard baking stuff you're sure to have around
- Mix of Sugars: White plus a little brown sugar to round out the sweetness
- Butter: Helps make the cookies extra soft inside
- Ripe Mangoes: Go for the sweet, juicy ones that smell amazing
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Baking Your Cookies
- The Chill Time:
- Chill your dough first. It stops the cookies from spreading too much and lets everything firm up a bit.
- Mango Magic:
- Carefully fold those mango pieces in at the end so they stay together and don’t just vanish into the dough.
- The Gentle Mix:
- Add flour and the other dry stuff nice and slow. That way you won’t wind up with cookies that are tough or chewy.
- Beat It Right:
- Cream together the butter and the sugars until the mixture gets light and almost fluffy. This step makes the cookies rise and turns out super soft.
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After years of summer hangouts and bringing snacks to friends, these mango cookies are my number one warm-day dessert. Sometimes, the tastiest bakes start with just trying to use up all your fruit.
Recipe FAQs
- → Can I swap fresh mango for frozen?
- You sure can! Toss frozen mango chunks straight into the dough—no defrosting needed.
- → What’s the reason for chilling the dough?
- It keeps the cookies from spreading too thin in the oven and also brings out the flavors.
- → Do I have to include the glaze?
- Not at all! The cookies taste great solo, but the glaze gives an extra sweetness.
- → How should I cut mango for this?
- Slice off both flat sides of the pit, draw a grid on the flesh, and pop out the cubes. Stick to pieces about half an inch.
- → When are the cookies ready to come out of the oven?
- Grab them when the edges are light golden, the centers still soft, and they bounce back if you push lightly.