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Mango Cookies with Dried and Freeze-Dried Mango Bits Recipe

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4.2 from 7 reviews

These mango cookies offer a delightful combination of crispy edges and a chewy, soft interior. Featuring both freeze dried mango powder and diced dried mango pieces, each bite bursts with tropical sweetness. This no-chill, easy-to-make recipe is perfect for mango lovers looking for a sweet, fruity treat.

Ingredients

Dried Mango Mixture

  • 48 grams freeze dried mangoes
  • 150 grams all purpose flour
  • ⅛ teaspoon baking soda
  • ¼ teaspoon baking powder

Diced Mango Pieces

  • 85 grams dried mangoes, diced into small pieces

Cookie Dough

  • 113 grams unsalted butter, room temperature
  • 100 grams brown sugar
  • 100 grams granulated sugar
  • 5 mL vanilla extract
  • 1 large egg, room temperature
  • ½ teaspoon kosher salt (Diamond Crystal)

Instructions

  1. Preheat the oven. Place a rack in the center of the oven and preheat to 350°F (177°C, Gas mark 4) to ensure even baking.
  2. Make freeze dried mango flour mixture. In a food processor fitted with the blade attachment, combine the freeze dried mangoes, all purpose flour, baking soda, and baking powder. Process until the freeze dried mangoes become a fine powder. Set aside this mixture.
  3. Prepare diced dried mango. Using a sharp knife, finely dice the dried mango pieces and set aside for later incorporation.
  4. Cream butter and sugars. In the bowl of a stand mixer fitted with the paddle attachment, cream the unsalted butter, brown sugar, and granulated sugar on medium speed for 2-3 minutes until light and fluffy. Periodically scrape down the bowl to ensure even mixing.
  5. Add wet ingredients. Mix in vanilla extract, large egg, and kosher salt until fully combined and smooth. Scrape down the bowl again.
  6. Combine dry and wet ingredients. Gradually add the mango-flour powder mixture into the wet ingredients and mix on low speed until just a few flour streaks remain. Use a spatula to scrape the bowl and fold in any remaining flour to avoid overmixing.
  7. Fold in diced dried mango. Gently stir in the diced dried mango pieces with a spatula to evenly distribute throughout the dough.
  8. Portion dough. Using a 1½ tablespoon cookie scoop (medium, size 40), scoop 8 portions of dough onto a parchment-lined rimmed baking sheet, spacing evenly.
  9. Bake the cookies. Bake one baking sheet at a time for 10-12 minutes until cookies develop crispy edges yet remain soft inside.
  10. Shape cookies immediately. As soon as you remove the cookies from the oven, place a round cookie cutter or the rim of a wide glass around each cookie and gently swirl to form uniformly round edges.
  11. Cool the cookies. Let cookies cool on the baking sheet for 5 minutes to firm up, then transfer to a wire cooling rack to cool completely.

Notes

  • This is a no-chill dough recipe for quick preparation and baking.
  • Using both freeze dried and dried mangoes enhances the mango flavor and texture.
  • Swirling the cookie edges immediately after baking creates a beautiful, uniform shape.
  • Make sure butter and egg are at room temperature for optimal creaming and dough texture.
  • Measure flour accurately to avoid dry or dense cookies.
  • The cookies store well in an airtight container for up to 5 days.

Find it online: https://bitezly.com/mango-cookies-with-dried-and-freeze-dried-mango-bits-recipe/