Ingredients
Scale
- 1 cup of ripe mango puree (fresh or canned)
- 2 cups of all-purpose flour
- 1/2 teaspoon of baking powder
- 1/4 teaspoon of salt
- 3/4 cup of unsalted butter, softened
- 1 cup of granulated sugar
- 1 large egg
- 1 teaspoon of vanilla extract
- Optional: shredded dried mango for extra flavor
Instructions
- Begin by preparing your mango puree: peel and blend fresh mangoes or drain canned mango and blend until smooth. Set aside.
- In a medium bowl, whisk together flour, baking powder, and salt to evenly distribute leavening agents.
- Using an electric mixer, beat softened butter and sugar until light and fluffy, about 2-3 minutes.
- Add the egg, vanilla extract, and mango puree to the mixture, beating until fully combined. If desired, fold in shredded dried mango for extra flavor and chewy texture.
- Gradually add the dry ingredients to the wet mixture, stirring lightly until a soft dough forms.
- Preheat your oven to 350°F (175°C). Drop spoonfuls of dough onto a parchment-lined baking sheet, spacing about 2 inches apart. Flatten slightly with the back of a spoon or fingers.
- Bake for 12-15 minutes or until golden brown around the edges. Let cool on a wire rack before serving.
Notes
- Use ripe mangoes for maximum sweetness and flavor.
- Adjust sugar based on the sweetness of your mango puree.
- For added texture, fold in shredded coconut or chopped nuts.
- Ensure butter is softened but not melted for best mixing results.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Tropical
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie (about 25 grams)
- Calories: 120 Kcal
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg