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Mango Cookies with White Chocolate and Coconut Recipe

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4.4 from 148 reviews

These Mango Cookies are an easy and irresistible treat featuring fresh mango puree for a chewy texture and tropical flavor. The cookies are soft, lightly spiced with cardamom or ginger, and optionally studded with white chocolate chips and shredded coconut. A tangy mango glaze adds the perfect finishing touch, making them a delightful sweet snack or dessert inspired by tropical fruits.

Ingredients

Mango Puree

  • 2 large ripe mangoes (fresh or frozen, about 2 cups chopped)
  • 1 tbsp fresh lime juice (optional, for puree)

Dry Ingredients

  • 2 ½ cups (300g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt

Wet Ingredients

  • 1 cup (226g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract (or ½ tsp vanilla + ½ tsp coconut extract for tropical twist)
  • ¾ cup (180ml) homemade mango puree

Optional Mix-ins

  • ½ cup (60g) unsweetened shredded coconut (optional)
  • ½ cup white chocolate chips (optional)
  • ½ tsp ground cardamom or ginger (optional, for spice)

For Optional Mango Glaze

  • 1 ½ cups (180g) powdered sugar, sifted
  • 2-3 tbsp homemade mango puree
  • ½ tsp fresh lime juice (optional, for tang)
  • Pinch of salt

Instructions

  1. Prepare Mango Puree: Peel and dice 2 ripe mangoes (fresh or frozen, do not thaw frozen). Blend with 1 tbsp lime juice (optional) until completely smooth. Measure ¾ cup (180ml) of puree for the cookie dough and set aside.
  2. Mix Dry Ingredients: In a medium bowl, whisk together 2 ½ cups (300g) all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt until evenly combined.
  3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream 1 cup (226g) softened unsalted butter with ¾ cup (150g) granulated sugar and ½ cup (100g) packed light brown sugar for 2-3 minutes until the mixture is light, fluffy, and pale in color.
  4. Add Eggs, Vanilla, and Mango Puree: Reduce mixer speed to medium-low. Beat in 1 large room temperature egg and 1 tsp vanilla extract (or ½ tsp vanilla plus ½ tsp coconut extract). Gradually incorporate the ¾ cup mango puree, mixing until fully blended.
  5. Combine Wet and Dry Mixtures: Slowly add the dry ingredient mixture to the wet mixture while mixing on low speed until just combined. Fold in optional ingredients if using: ½ cup shredded coconut, ½ cup white chocolate chips, and ½ tsp ground cardamom or ginger.
  6. Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes up to 2 hours. Alternatively, freeze dough scoops for up to 3 months.
  7. Preheat Oven and Prepare Baking Sheets: Heat oven to 375°F (190°C). Line two large baking sheets with parchment paper for easy release and clean-up.
  8. Scoop and Bake Cookies: Using a 1.5-inch scoop or rounded tablespoon, place chilled dough balls onto the prepared baking sheets about 2 inches apart. Bake one sheet at a time for 9-11 minutes, until edges are lightly golden but centers remain slightly soft.
  9. Cool Cookies: Remove cookies from the oven and cool them on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  10. Prepare Mango Glaze: In a small bowl, whisk together 1 ½ cups powdered sugar, 2-3 tbsp mango puree, ½ tsp fresh lime juice (optional), and a pinch of salt until smooth and drizzle-able. Adjust consistency by adding more puree or powdered sugar as needed.
  11. Glaze and Serve: When cookies are fully cooled, drizzle or dip their tops with the mango glaze. Allow the glaze to set on a wire rack for 15-20 minutes before serving. Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerated for up to a week.

Notes

  • Use ripe mangoes for the best natural sweetness and flavor in the cookies.
  • Chilling the dough is crucial to prevent spreading and to develop flavor.
  • Optional add-ins like shredded coconut, white chocolate chips, and spices enhance the tropical note but can be omitted if desired.
  • If frozen mangoes are used, blend them while still frozen to retain texture and flavor.
  • Mango glaze adds extra sweetness and moisture but can be skipped if preferred.
  • Cookies keep best stored in an airtight container; refrigerate for longer freshness.

Find it online: https://mealsbykate.com/mango-cookies-with-white-chocolate-and-coconut-recipe/