Soft Mango Bites (Print Version)
# Ingredients:
→ Cookies
01 -
2 1/2 cups (300g/10.5oz) plain (all-purpose) flour
02 -
1 1/2 teaspoons of baking powder
03 -
3/4 cup (170g/6oz or 1 1/2 sticks) of softened salted butter
04 -
2/3 cup (150g/5.3oz) of white granulated sugar
05 -
1/3 cup (75g/2.6oz) of packed brown sugar
06 -
1 room temperature egg
07 -
1 teaspoon of vanilla flavoring
08 -
1/4 cup (60ml/2fl oz) of milk
09 -
About 2 mangos chopped into 2 cups (320g/11.2oz) of chunks, fresh or frozen
→ Optional Glaze
10 -
1 cup of confectioners’ (icing/powdered) sugar
11 -
1-2 tablespoons of milk—or swap with mango juice
12 -
1/2 teaspoon of vanilla flavoring
# Instructions:
01 -
In a large bowl, drop in the butter, both sugars, and vanilla. Grab a hand mixer or use a stand mixer with a paddle. Beat it all together for a few minutes until it’s smooth and fluffy.
02 -
Crack in the egg and pour in the milk. Set the mixer to low speed and combine everything. Don’t forget to scrape the bottom and sides here and there.
03 -
Toss in the flour and baking powder while the mixer is running on low. Mix it just until you don’t see any remaining flour. The dough should be sticky and thick, so don’t overdo the mixing.
04 -
Carefully stir the mango chunks into the dough using a big spoon or spatula. Don’t mash the fruit—keep it chunky.
05 -
Seal the dough by covering the bowl with plastic wrap. Pop it into the fridge for at least half an hour, or up to two days if you’re prepping ahead.
06 -
Preheat your oven to 350°F (180°C/gas mark 4). Move a rack to the middle and cover two baking trays with parchment paper.
07 -
Take the dough out of the fridge. Scoop around 1.5 tablespoons of it per cookie and place them 3 inches (9cm) apart on your baking trays.
08 -
Bake for 14-16 minutes. Press lightly with your finger—if they spring back, they’re done.
09 -
Take the trays out and leave the cookies on them to cool for about 10 minutes. Then, move them over to a cooling rack to finish the job.
10 -
Whisk the icing sugar, vanilla, and either milk or mango juice in a small bowl. Adjust with more liquid or sugar until it’s the consistency you want.
11 -
Drizzle the glaze over the cookies once they’re cool. Let it dry before storing the cookies in a covered container. Keep them on the counter for 2 days or in the fridge for up to a week.
# Notes:
01 -
Using frozen mango? Toss it in straight—no need to thaw.
02 -
For a stronger mango kick, swap the glaze’s milk with mango juice.