Ingredients
Dry Ingredients
- 2 1/2 cups (300 g / 10.5 oz) all-purpose flour (plain flour)
- 1 1/2 tsp baking powder
Wet Ingredients
- 3/4 cup (1 1/2 sticks / 170 g / 6 oz) salted butter, softened
- 2/3 cup (150 g / 5.3 oz) granulated (white) sugar
- 1/3 cup (75 g / 2.6 oz) brown sugar, packed
- 1 large egg, at room temperature
- 1 tsp vanilla extract (plus 1/2 tsp for glaze)
- 1/4 cup (60 ml / 2 fl oz) milk + 1-2 tbsp milk or mango juice for glaze
Main Flavor Component
- 2 cups (320 g / 11.2 oz) diced fresh or frozen mango (about 2 fruits)
Glaze
- 1 cup powdered (confectioners’/icing) sugar
- 1-2 tbsp milk or mango juice
- 1/2 tsp vanilla extract
Instructions
- Cream butter and sugar: Place the softened butter, granulated sugar, brown sugar, and 1 tsp vanilla extract into a large mixing bowl. Using a handheld mixer or stand mixer fitted with a paddle attachment, beat on high speed for 2 to 3 minutes until the mixture is creamy.
- Add liquid ingredients: Add the egg and pour in 1/4 cup milk. Mix on low speed until fully incorporated. Scrape down the sides and bottom of the bowl occasionally to ensure even mixing.
- Stir in dry ingredients: With the mixer still on low, slowly add the all-purpose flour and baking powder. Mix just until combined, ensuring no streaks of flour remain. The dough should be creamy, thick, and sticky—avoid overmixing.
- Fold in mango: Gently fold the diced mango chunks into the dough using a spatula or large spoon. Handle carefully to keep the fruit pieces intact and prevent them from getting mashed.
- Chill cookie dough: Cover the bowl tightly with plastic wrap and refrigerate the dough for 30 minutes to 1 hour, or up to 2 days if preparing ahead.
- Prepare for baking: Center an oven rack and preheat the oven to 350°F (180°C, gas mark 4). Line two baking sheets with parchment paper and set aside.
- Shape cookies: Remove the dough from the fridge. Using a spoon, scoop 1.5 tablespoons of dough per cookie and place each ball 3 inches (9 cm) apart on the prepared baking sheets.
- Bake: Bake the cookies for 14 to 16 minutes, or until the cookies spring back lightly when gently pressed with a finger.
- Cool: Let the cookies cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.
- Make glaze: In a small bowl, whisk together powdered sugar, 1/2 tsp vanilla extract, and 1 to 2 tablespoons of milk or mango juice until smooth. Adjust the consistency by adding more powdered sugar to thicken or more liquid to thin as needed.
- Decorate mango cookies: Drizzle the glaze over the cooled cookies. Allow the glaze to set before serving or storing.
- Store: Keep glazed cookies in an airtight container at room temperature for up to 2 days or refrigerate for up to 1 week.
Notes
- Use fresh or frozen mango; if frozen, thaw and drain excess liquid before use to avoid overly wet dough.
- To make ahead, chill dough for up to 2 days before baking.
- For a more tropical flavor, substitute milk in the glaze with mango juice.
- If you prefer a thicker glaze, add more powdered sugar; for a thinner glaze, add additional milk or mango juice gradually.
- Cookies are best consumed within a week when refrigerated.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
