Oh my goodness, let me tell you about these mango cookies! They’re like a little bite of the tropics, soft and chewy, bursting with the sweet, sunny flavor of ripe mangoes. I remember the first time I tried baking with mango—my kitchen smelled like a tropical paradise! I had some leftover dried mango from a snack attack, and it sparked the idea. I whipped up a batch, and wow, the taste was out of this world! They’re not just cookies; they’re a delightful escape to a sunny beach. Trust me, once you try these, you’ll want to make them your go-to sweet treat. Perfect for gatherings, afternoon snacks, or just because you deserve something delicious, these cookies will have everyone asking for the recipe!
Ingredients List
To make these amazing mango cookies, you’ll need some simple ingredients that pack a tropical punch! Gather the following:
- 1 cup unsalted butter, softened (make sure it’s nice and creamy!)
- 1 cup brown sugar (for that deep, rich flavor)
- 1/2 cup granulated sugar (to add a touch of sweetness)
- 2 large eggs (room temperature works best)
- 1 teaspoon vanilla extract (for that lovely aroma)
- 2 cups all-purpose flour (this will give your cookies structure)
- 1 teaspoon baking soda (for that perfect rise)
- 1/2 teaspoon salt (to balance the sweetness)
- 1 cup dried mango, chopped (the star of the show!)
- 1/2 cup shredded coconut (for a fun texture and flavor)
These ingredients come together to create cookies that are not only delicious but also remind you of sunny days!
How to Prepare Mango Cookies
Get ready to whip up these delightful mango cookies! It’s a straightforward process that’ll have your kitchen smelling heavenly in no time. Here’s how to do it:
Step-by-Step Instructions
- First things first, preheat your oven to 350°F (175°C). This step is crucial, so don’t skip it! Your cookies need that perfect environment to bake.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes with a hand mixer or a sturdy spoon.
- Next, add in the eggs and vanilla extract. Mix well until everything is thoroughly combined and smooth.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This helps to evenly distribute the baking soda and ensures your cookies rise just right.
- Gradually add the dry ingredients to the wet mixture. I like to do this in thirds to prevent a flour explosion! Mix until just combined—overmixing can lead to tough cookies.
- Now, it’s time for the fun part! Gently fold in the chopped dried mango and shredded coconut until they’re evenly distributed throughout the dough.
- Using a spoon or cookie scoop, drop rounded spoonfuls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake them in your preheated oven for 10-12 minutes, or until the edges are golden brown. They’ll look a bit soft in the center but will firm up as they cool.
- Finally, let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set perfectly!
And there you have it! Delicious, tropical mango cookies made with love. Enjoy every chewy bite!
Nutritional Information
These mango cookies are not only delicious but also provide a delightful treat in moderation. Each cookie contains approximately:
- Calories: 150
- Fat: 7g
- Protein: 2g
- Carbohydrates: 20g
- Sugar: 10g
- Sodium: 50mg
Keep in mind that these values are estimates, so enjoy your cookies guilt-free!
Why You’ll Love This Recipe
- Quick and easy to make—perfect for busy days!
- Infused with the tropical flavor of mango that brightens any occasion.
- Soft and chewy texture that melts in your mouth.
- Great for sharing at parties or enjoying with your afternoon tea.
- Kids and adults alike will love these sweet treats!
- Made with simple ingredients you probably already have at home.
Tips for Success
To nail your mango cookies, here are a few pro tips! First, if you can find fresh mango, go for it! Just make sure to chop it finely and reduce the sugar a bit since fresh mango is naturally sweeter. If you’re feeling adventurous, throw in some chopped nuts like macadamias or walnuts for an extra crunch. When measuring your flour, spoon it into the measuring cup and level it off—this prevents your cookies from getting too dense. Also, don’t skip letting them cool on the baking sheet for a few minutes; it makes a world of difference in texture! Finally, store any leftovers in an airtight container to keep them fresh and chewy for days!
Variations
Want to mix things up with your mango cookies? Try using fresh mango instead of dried for an even juicier treat! Just be sure to chop it finely and adjust the sugar since fresh mango is sweeter. You could also toss in some chopped nuts like walnuts or pecans for a delightful crunch. Feeling adventurous? Add a sprinkle of cinnamon or nutmeg to the dough for a warm, spicy twist! And don’t forget, you can swap out the shredded coconut for some chocolate chips if you’re in the mood for a sweet surprise. The possibilities are endless!
Storage & Reheating Instructions
To keep your mango cookies fresh and delightful, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them! Just wrap each cookie individually in plastic wrap and place them in a freezer-safe bag. They’ll stay good for about two months. When you’re ready to enjoy them, simply thaw them in the fridge overnight. If you like them warm, pop them in the microwave for about 10-15 seconds, and they’ll be just as soft and chewy as when they were fresh out of the oven!
FAQ About Mango Cookies
Can I use fresh mango instead of dried? Absolutely! Just make sure to chop it finely and reduce the sugar a bit since fresh mango is usually sweeter. You’ll get a juicier cookie that way!
How do I store leftover cookies? Keep them in an airtight container at room temperature for up to a week. If you want to store them longer, wrap each cookie in plastic wrap and freeze them for up to two months.
Can I substitute the butter with coconut oil? Yes, you can! Just make sure the coconut oil is softened, not melted, for the best texture.
What if I don’t have shredded coconut? No worries! You can leave it out or replace it with oats for an interesting twist. Your cookies will still be delicious!
How can I make these cookies gluten-free? You can use a 1:1 gluten-free flour blend in place of the all-purpose flour, and they’ll turn out just as yummy!
Check out this creamy garlic parmesan pasta recipe for a delicious side dish!
Print
Mango Cookies: 7 Tropical Delights to Savor Every Bite
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Mango cookies are soft and chewy treats infused with the tropical flavor of ripe mangoes.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dried mango, chopped
- 1/2 cup shredded coconut
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together butter, brown sugar, and granulated sugar.
- Add eggs and vanilla, mixing well.
- In another bowl, combine flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture.
- Fold in chopped mango and shredded coconut.
- Drop spoonfuls of dough onto a baking sheet.
- Bake for 10-12 minutes or until edges are golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- Store cookies in an airtight container.
- Use fresh mango if available for better flavor.
- Adjust sugar based on the sweetness of the mango.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: mango cookies, tropical cookies, dessert recipes
