Mango Cookie Recipe

Featured in Irresistible Sweet Treats.

Mix a buttery cookie dough, fold in fresh mango chunks, chill, portion onto baking sheets, and bake until just set. Top with a simple vanilla glaze for extra sweetness.
Clare Greco
Updated on Thu, 27 Feb 2025 19:08:32 GMT
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These mango cookies have become my summer baking obsession. I stumbled upon this recipe last year when I had a couple of perfectly ripe mangoes that needed to be used quickly. The combination of the buttery, tender cookie with bursts of juicy, sweet mango pieces creates something truly special. What I love most is how the fruit bakes into little pockets of tropical sunshine throughout each cookie.

Last month, I brought these to a potluck and people couldn't believe they were eating mango in a cookie. Three different friends texted me the next day asking for the recipe, and my neighbor's 8-year-old declared them "the best cookies ever" - high praise from a kid who usually only eats chocolate chip!

Key Ingredients

  • Fresh mangoes: Ripe but still firm mangoes work best as they hold their shape during baking. Ataulfo (yellow) mangoes are my favorite for their sweet flavor and less fibrous texture.
  • Butter: Make sure it's truly softened to room temperature for proper creaming with the sugar. This creates the tender texture that makes these cookies so special.
  • Both sugars: The combination of white and brown sugars is crucial - white for sweetness and brown for that hint of molasses flavor and moisture.
  • Vanilla extract: Use real vanilla for the best flavor, especially in the glaze where it really shines.
  • Milk: This adds moisture to the dough, creating that soft, cake-like texture.
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Cookie Magic

Perfect your butter consistency
The butter should be soft enough that your finger leaves an indent when pressed, but not so soft that it's melty or greasy. This ensures proper creaming with the sugar.
Cream thoroughly
Don't rush the creaming step - those full 2-3 minutes of beating create air pockets that give the cookies their tender structure.
Gentleness with mangoes
When folding in the mango chunks, use a light hand to prevent crushing them. You want distinct pieces of fruit, not mango mush throughout your dough.
Don't skip chilling
That half hour in the fridge is crucial - it firms up the dough, prevents spreading, and allows the flavors to meld. I've tried skipping this step once and regretted it when my cookies spread too much.
Proper spacing
These cookies need room on the baking sheet as they spread a bit during baking. The three inches between each cookie isn't just a suggestion - it prevents them from baking into each other.
The finger test
The spring-back test mentioned in step 8 is the best way to know these cookies are done. They won't brown much, so don't rely on color as your indicator.

I created this recipe during a particularly abundant mango season when my local market had them on sale. After making my usual mango smoothies and salsa, I wanted something different. These cookies were born from experimenting with my favorite vanilla cookie base, and they've since become a signature treat that friends and family request regularly. Even my mother-in-law, who claims not to like "fruity desserts," ate three in one sitting!

Serving Ideas

Serve these cookies slightly warm with a scoop of vanilla ice cream for an elevated dessert. They pair beautifully with afternoon tea or coffee for a special treat. For brunch, arrange them on a platter with fresh mango slices and berries for a colorful presentation.

Tasty Twists

Add 1/2 cup of white chocolate chips to the dough for extra sweetness that complements the mango beautifully. Try replacing half the vanilla extract with coconut extract for a tropical twist. For a hint of spice, add 1/2 teaspoon of cardamom or ginger to the dough - both pair wonderfully with mango.

Storage Smarts

These cookies stay fresh at room temperature for about 2 days in an airtight container. For longer storage, refrigerate for up to a week - just let them come to room temperature before serving for the best texture. The dough can also be frozen in scoops for up to 3 months, so you can bake fresh cookies whenever the craving strikes.

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I've made these mango cookies for summer gatherings, tropical-themed parties, and just because I need a taste of sunshine on dreary days. There's something about the bright flavor of mango in a tender, sweet cookie that instantly puts a smile on people's faces. The fact that they're so easy to make yet so unique makes them my go-to when I want to bring something special that won't be duplicated by someone else!

Frequently Asked Questions

→ Can I use canned mango instead of fresh?
Yes, but drain it very well and pat dry with paper towels to remove excess moisture. Fresh or frozen will give the best texture and flavor.
→ Why do I need to chill the dough?
Chilling firms up the butter and allows the flour to fully hydrate, which prevents spreading and improves texture. It also helps the mango pieces stay intact during baking.
→ Can I make these cookies ahead of time?
The dough can be made up to 2 days ahead and kept refrigerated. You can also freeze the baked, unglazed cookies for up to 3 months.
→ Why are my cookies spreading too much?
This could be from not chilling the dough long enough, butter that's too soft, or too much moisture from the mango. Try chilling the shaped cookies for 15 minutes before baking.
→ Can I add other flavors to these cookies?
Absolutely! Try adding 1/2 teaspoon of cardamom or ginger, a bit of lime zest, or even white chocolate chips for delicious variations.

Mango Cookie Recipe

Tender, cake-like cookies filled with juicy mango pieces and topped with a sweet vanilla glaze. A unique and delicious way to enjoy fresh or frozen mangoes!

Prep Time
45 Minutes
Cook Time
15 Minutes
Total Time
60 Minutes

Category: Sweet Treats

Difficulty: Intermediate

Cuisine: International

Yield: 24 Servings (24 cookies)

Dietary: Vegetarian

Ingredients

→ For the Cookies

01 2 1/2 cups (300g/10.5oz) all-purpose flour (plain flour)
02 1 1/2 teaspoons baking powder
03 3/4 cup (1 1/2 sticks/170g/6oz) salted butter, softened
04 2/3 cup (150g/5.3oz) granulated (white) sugar
05 1/3 cup (75g/2.6oz) brown sugar, packed
06 1 egg, at room temperature
07 1 teaspoon vanilla extract
08 1/4 cup (60ml/2fl oz) milk
09 2 cups (320g/11.2oz) diced fresh or frozen mango (about 2 fruits)

→ For the Glaze (Optional)

10 1 cup powdered (confectioners'/icing) sugar
11 1-2 tablespoons milk (can substitute mango juice)
12 1/2 teaspoon vanilla extract

Instructions

Step 01

Place the butter, both sugars, and vanilla extract in a large mixing bowl. Using a handheld mixer or stand mixer with paddle attachment, beat on high speed for 2-3 minutes until creamy and fluffy.

Step 02

Add the egg and pour in the milk. Mix on low speed until incorporated, occasionally scraping down the sides and bottom of the bowl.

Step 03

With the mixer running on low, add the flour and baking powder. Mix just until combined and no flour streaks remain. Be careful not to overmix. The batter should be creamy, thick, and sticky.

Step 04

Using a spatula or large spoon, gently fold the mango chunks into the cookie dough. Work carefully to keep the fruit pieces intact.

Step 05

Cover the mixing bowl tightly with plastic wrap and chill in the refrigerator for 30 minutes to 1 hour (can be stored up to 2 days).

Step 06

Adjust a rack to the center of your oven and preheat to 350°F (180°C/gas mark 4). Line two baking sheets with parchment paper.

Step 07

Remove dough from the refrigerator. Scoop portions of approximately 1.5 tablespoons each and place them 3 inches (9cm) apart on the prepared baking sheets.

Step 08

Bake the cookies for 14-16 minutes, or until they spring back when gently poked with your finger.

Step 09

Remove from the oven and let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Step 10

In a small mixing bowl, whisk together the powdered sugar, vanilla extract, and milk (or mango juice) until smooth. Adjust consistency by adding more powdered sugar to thicken or more liquid to thin as needed.

Step 11

Drizzle the glaze over the cooled cookies and let it set. Store glazed cookies covered or in an airtight container for up to 2 days at room temperature or 1 week in the refrigerator.

Notes

  1. Using frozen mango? No need to thaw before folding into the dough
  2. For extra mango flavor, use mango juice instead of milk in the glaze

Tools You'll Need

  • Hand mixer or stand mixer with paddle attachment
  • Mixing bowls
  • Baking sheets
  • Parchment paper
  • Wire cooling rack

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (butter, milk)
  • Contains eggs
  • Contains gluten (flour)