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–+ servings
Mango cookies on a cookie sheet.
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5 from 2 votes

Mango Cookies

Mango cookies! Fresh, juicy mango and white chocolate chips make for tropical sweet treats. No funny ingredients. Perfect for summer gatherings or picnics but also can be made all year round with my tip.
Prep Time15 minutes
Cook Time13 minutes
Total Time28 minutes
Course: Dessert
Cuisine: global cuisines
Diet: Vegetarian
Keyword: fresh mango juice, mango cookies
Servings: 14 cookies
Calories: 194kcal
Author: Shilpa Joshi

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!
    Toasted nuts.
  • Mango: Peel and cut the mango into small chunks.
    Mango pieces in a glass bowl.

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.
    Butter and sugar creamed in a bowl.
  • 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.
    Mango pieces and vanilla extract added to bowl.
  • 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.
    Chocolate chips added to cookie batter.
  • 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.
    Fresh mango pieces in cookie dough.
  • 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.
    Cookie dough scoops on a parchment paper lined cookie sheet.
  • 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!
    Mango cookies on a cookie sheet.

Notes

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 cookies that are flat. 
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.

Nutrition

Calories: 194kcal | Carbohydrates: 25g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 19mg | Sodium: 219mg | Potassium: 48mg | Fiber: 0.5g | Sugar: 15g | Vitamin A: 205IU | Vitamin C: 0.2mg | Calcium: 26mg | Iron: 1mg