Mango cookies are a delightful treat that brings the sunny vibes of a tropical beach to your kitchen. With their soft and chewy texture, these cookies are packed with a burst of mango flavor and complemented by optional shredded coconut and white chocolate chips. Whether it’s summer or anytime you’re craving something sweet, these cookies are sure to brighten your day.
Ingredients
1 cup all-purpose flour
1/4 teaspoon salt
1/4 cup unsalted butter, softened
1/2 teaspoon baking powder
1/4 cup brown sugar, packed
1/4 cup white sugar
1 large egg
1/2 teaspoon vanilla extract
1/2 cup dried mango, chopped into small pieces
1/4 cup shredded coconut (optional)
1/4 cup white chocolate chips (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a small bowl, whisk together the flour, baking powder, and salt.
In a large bowl, beat the softened butter, brown sugar, and white sugar together until creamy and smooth, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture and beat until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in the chopped dried mango, shredded coconut (if using), and white chocolate chips (if using).
Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are golden and the cookies are set.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 12 minutes
Total Time: 27 minutes
Servings: 12 cookies
Variations
I love to get creative with this recipe by adding different mix-ins. For instance, I sometimes add chopped macadamia nuts for a richer texture. If you want to make the cookies even more tropical, try swapping the white chocolate chips for dark chocolate chips. And if you’re feeling extra adventurous, a squeeze of fresh lime juice in the dough could add a zingy contrast to the sweetness of the mango!
Storage/Reheating
These mango cookies store wonderfully in an airtight container at room temperature for up to a week. If you’d like to keep them for longer, you can freeze them for up to three months. To reheat, simply pop them in the microwave for 10-15 seconds or warm them up in the oven for a couple of minutes.
FAQs
How do I make sure my mango cookies stay soft?
To keep the cookies soft and chewy, be sure not to overbake them. Once the edges are golden and the cookies are set, remove them from the oven. Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Can I use fresh mango instead of dried mango?
I recommend using dried mango for its chewy texture and concentrated flavor. However, if you prefer fresh mango, make sure to dry it out as much as possible before adding it to the dough to avoid excess moisture that might affect the cookies’ texture.
Can I make these cookies gluten-free?
Yes, you can! I would substitute the all-purpose flour with a 1:1 gluten-free flour blend to keep the texture similar. Be sure to check that all other ingredients (like the baking powder and sugars) are gluten-free.
How do I know when the cookies are done baking?
I find that the cookies are done when they are golden brown at the edges and the centers look set but slightly soft. The cookies will firm up as they cool.
Can I freeze the dough for later?
Yes! You can freeze the cookie dough by scooping out tablespoon-sized portions and placing them on a baking sheet to freeze for about an hour. Once frozen, transfer the dough balls to a zip-top bag or airtight container. When you’re ready to bake, just pop them straight into the oven—no need to thaw them.
Conclusion
These mango cookies are an irresistible blend of tropical flavors and comforting cookie texture. With just a few simple ingredients, I can create a treat that feels like a vacation in every bite. Whether I’m serving them at a summer gathering or enjoying a quiet afternoon snack, these cookies always bring a little sunshine into my day.
📖 Recipe:
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Mango Cookies
- Total Time: 27 minutes
- Yield: 12 cookies
- Diet: Vegetarian
Description
Mango cookies are a soft and chewy treat with a burst of tropical flavor, featuring dried mango, optional shredded coconut, and white chocolate chips.
Ingredients
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, softened
1/4 cup brown sugar, packed
1/4 cup white sugar
1 large egg
1/2 teaspoon vanilla extract
1/2 cup dried mango, chopped into small pieces
1/4 cup shredded coconut (optional)
1/4 cup white chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a small bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the softened butter, brown sugar, and white sugar together until creamy and smooth, about 2-3 minutes.
- Add the egg and vanilla extract to the butter mixture and beat until fully combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the chopped dried mango, shredded coconut (if using), and white chocolate chips (if using).
- Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden and the cookies are set.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
If using fresh mango, dry it out as much as possible to avoid excess moisture.
For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
The cookies will firm up as they cool, so don’t worry if they’re soft when you first remove them from the oven.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
