Mango Cookies
Filled with white chocolate chips, and fresh mango flavor, these cookies with a tropical twist are a crowd-pleaser.
This mango cookie recipe is simple to make with crispy edges and a melt-in-your-mouth texture in the middle—doughy bites with fresh bursts of mango. Fresh mango was key to getting good flavor in without artificial mango flavor added.
No funny ingredients here. These cookies are also eggless, for anyone who may have an allergy or just ran out of eggs!
With their vibrant flavor and irresistible texture, these treats provide a unique twist on traditional cookie recipes, making them a must-try for any mango lover along with Mango Cheesecake and Mango Burfi.
Other eggless cookies that may interest you are Eggless Chocolate Chip Cookies, Egg Free Sugar Cookies, and Saffron Pistachio Cookies. Also, Hot Chocolate Cookies and Chai Sugar Cookies!
Why you will love this recipe
- Bursting with natural sweetness: Juicy, fresh mangoes have a luscious, tropical flavor that infuses the cookies with a vibrant sweetness.
- Unique and refreshing twist: A unique combination of the classic cookie texture and the tropical tanginess of mangoes, resulting in a satisfyingly different and memorable treat.
- Simple ingredients | No fancy ingredients needed!
- Quick to prepare | About 20 minutes of active time. Note, there is some resting time for the dough!
Ingredient Notes
Below are ingredient notes. Full ingredients and directions are in the printable recipe card at the end of the post.
Mango: Use fresh, sweet, ripe mangoes! This is key. I use Champagne mangoes most often. Also known as Ataulfo.
If you’re making this cookie recipe outside of mango season, you can use canned mango pulp (available at all Indian grocery stores) and dried mango or bits of mango jam in place of the fresh mango pieces.
Sugar: A combination of brown sugar and white sugar is used for taste and chewy texture.
Unsalted butter: I like using unsalted butter for control over the salt which makes a big difference in the taste.
You can use salted butter – add ¼ tsp salt and taste the cookie batter to ensure it is to your liking.
Flour: All-purpose flour is used.
Leavening agents: Baking soda and baking powder. Make sure they are fresh and not expired!
Lemon juice: This brightens the cookie flavor and helps preserve the color.
Vanilla extract: Just a little is used.
White chocolate chips: I think these are best and don’t dominate the taste of mango. I also don’t like milk or dark chocolate with mango. If you do, then go for it!
Nuts: Provides a contrasting texture to a gooey cookie. Pistachios, almonds, or macadamia nuts are my favorites to use.
I like to toast them for the best flavor.
Ginger powder: Using ginger powder elevated the taste of these cookies during my testing.
I felt the cookie needed a little something extra. You won’t get a huge punch in the face of flavor from it, but it enhances the overall taste.
I add just a little ginger powder to Mango Ras, and it tastes so good!
Cardamom powder is another option to use in place of ginger powder.
Preparation
Butter: Be sure to take the butter out of the fridge and give it time to come to room temperature. The time can vary depending on how hot your kitchen is, 1-2 hours.
In the winter, for me, I leave it out two hours. In the summer, it’s an hour.
Nuts: Lightly toast nuts in a pan for about 2 minutes on medium or until just beginning to lightly brown. Makes a big difference in taste!
Mango: Peel and cut the mango into small chunks.
Cookie sheet: Line a cookie sheet with parchment paper.
Making It
The first step in making these easy cookies is to combine the dry ingredients in a medium size bowl.
Ensure accurate measurement of flour by scooping it into a measuring cup and using a knife to level it.
Next, combine the butter and sugars using an electric mixer or stand mixer.
The butter will be fluffier in texture when sugars are creamed well with it.
Once the butter and sugar mixture is creamed well, add ¼ of the mango chunks and vanilla and beat to combine. The mangoes will break down essentially into a fresh mango puree and give you a lightly orange-colored dough.
Incorporate the dry ingredients (flour mixture) by stirring until they are just mixed. Then, introduce the chocolate chips and nuts and beat them until they are evenly dispersed within the dough.
Last, add the remaining ½ cup of fresh mango pieces. Mix slowly and briefly so you keep mango chunks, that is what will give you fresh bursts of flavor and keep the texture of the cookie right.
Cover the mango cookie dough with a wrap and refrigerate for at least 1 hour. This helps the flavor develop and makes sure the cookies don’t cook too thin.
After resting the dough, use a cookie scoop ensures that all the cookies are uniform in size so that they bake evenly. I love using a 2-inch scoop and use it every time I make cookies.
Baking Time
Scoop cookie dough out onto a cookie sheet and bake for 12-14 minutes at 350F in a preheated oven. I usually take mine out at 13 minutes, but every oven is different so keep an eye out.
At the end of the baking time, these chocolate chip cookies will be browned slightly on top and browned on the bottom. They will look a little doughy when you remove them from the oven.
They will set up as they sit on the cookie sheet for a few minutes.
I like to lightly bang the pan 20 times to make them a little thinner and give a bit of crinkle at the edges.
You can bang for a bit more to get mango crinkle cookies. That is optional and up to you.
Cool
Cool the chocolate chip cookies on the baking sheet for 5 minutes before removing them to a wire rack to cool completely.
Store
Since these mango cookies use fresh mango, they should be eaten quickly. I would store them in the fridge if they will be out more than a day.
Store these in an air-tight container in the freezer for up to 2 months.
Are cookies Too Flat?
- Expired or not fresh leavening agents: Even if the expiration date on the container seems fine, it’s still worth checking their effectiveness as the first step.
- Over-mixing the ingredients can result in flat cookies.
- Ingredient temperature: If you notice that the ingredients in your dough have become too warm due to over-mixing, you can refrigerate the dough before baking to bring it back to room temperature and prevent the cookies from spreading excessively.
Have you tried this mango cookie recipe? If so, please leave a comment and rate it with stars. It would mean a lot to me to hear how it turned out. If you’re on Instagram, please tag me so I can see your creation. Thank you for your support!
Mango Cookies
Equipment
- 1 measuring spoons
- 1 measuring cups
- 1 kitchen scale
- 1 stand mixer
- 1 cookie sheet
- 1 Mixing bowl
Ingredients
- 1½ cup all purpose flour 195g
- ½ cup unsalted butter 1 stick
- ½ cup white sugar 110g
- ¼ cup brown sugar 40g
- ¾ cup mango pieces used in parts, 1/4 blended into batter, 1/2 used as small pieces
- 1 tsp baking soda
- ¼ tsp baking powder
- ½ cup white chocolate chips I used mini white chocolate chips
- 1 tsp lemon juice
- ½ tsp ginger powder
- ¾ tsp salt
- 2 tbsp chopped nuts almonds, pistachios, or macademia nuts
- 1 tsp vanilla extract
Instructions
Prepare
- Butter: Be sure to take the butter out of the fridge and give it time to come to room temperature. The time can vary depending on how hot your kitchen is, 1-2 hours.
- Nuts: Lightly toast nuts in a pan for about 2 minutes on medium or until just beginning to lightly brown. Makes a big difference in taste!
- Mango: Peel and cut the mango into small chunks.
Make Mango Cookies
- Combine the dry ingredients (flour, salt, baking soda, baking powder, and ginger powder) in a medium size bowl.
- Cream together the butter and sugars in a stand mixer or with an electric mixer.
- Once the butter and sugar mixture is creamed well, add ¼ of the mango chunks and vanilla and beat to combine. The mangoes will break down essentially into a fresh mango puree and give you a lightly orange-colored dough.
- Incorporate the dry ingredients (flour mixture) by stirring until they are just mixed with creamed butter. Then, add chocolate chips and nuts and beat them until they are evenly dispersed within the dough.
- Last, add the remaining ½ cup of fresh mango pieces. Mix together slowly and briefly so you keep mango chunks, that is what will give you fresh bursts of flavor and keep the texture of the cookie right.
- Cover the mango cookie dough with a wrap and refrigerate for at least 1 hour.
- Scoop cookie dough out onto a cookie sheet and bake for 12-14 minutes at 350F in a preheated oven. I usually take mine out at 13 minutes, but every oven is different so keep an eye.
- Remove from oven when you see browning at edges. I like to lightly bang the pan 20 times to make them a little thinner and give a bit of crinkle at the edges. Then let them sit to set up and cool completely before enjoying!
