Can I use fresh mango chunks instead of purée?

You can, but chunky fruit changes texture and moisture content. Always purée chunks for the cleanest, most consistent cookie.

How do I make mango purée?

Blend ripe mango flesh until smooth. If needed, strain for a silkier result — especially if your mango has fibers.

Chilling firms the butter, slows spread, and concentrates flavor. The result: thicker, chewier cookies with better mango intensity.

Can I make these gluten-free?

Yes — use a 1:1 gluten-free flour blend. Expect a slightly different crumb but still tasty.

Are these very sweet?

They’re fruit-forward and gently sweet. You can reduce sugar if your mango purée runs sweet.

This batch makes about 18–20 cookies at tablespoon scoops.

Fruit Flavored Cookies — the mango cookie you’ll want on repeat 9am Chef

Description

When mangoes are at their peak, their sweet, floral scent fills the kitchen — and these cookies bottle that exact feeling. Soft and chewy in the center with lightly crisped edges, they’re perfect when you want a tropical snack without the fuss. Use fresh mango purée, rehydrated powder, or even chopped dried mango depending on what’s in your pantry.

Ingredients

Scale

½ cup (115 g) unsalted butter, softened
½ cup (100 g) granulated sugar
¼ cup (50 g) light brown sugar, packed
1 large egg
½ teaspoon vanilla extract
¼ cup (60 ml) mango purée (or rehydrated mango powder)
1½ cups (190 g) all-purpose flour
½ teaspoon baking soda
¼ teaspoon fine salt
½ cup (60 g) chopped dried mango — optional for extra chew

Instructions

1. Cream the fats and sugars

In a roomy bowl, beat the softened butter with both sugars until the mixture becomes smooth and a little fluffy. A hand mixer speeds this up, but a wooden spoon works fine too.

2. Add the wet ingredients

Stir in the egg, the vanilla, and the mango purée until everything looks evenly combined. The dough will take on a pale mango tint and smell delightfully fruity.

3. Mix the dry ingredients

Whisk the flour with the baking soda and salt in a separate bowl. Gradually fold the dry mix into the wet mixture until just combined. If you’re using chopped dried mango, fold it in at the end.

4. Chill the dough

Cover the bowl and refrigerate for about 30 minutes. Chilling helps the cookies hold their shape and concentrates the flavor.

5. Bake

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment. Scoop tablespoon-sized portions of dough about 2 inches apart. Bake 10–12 minutes, until the edges are lightly golden but the centers still look soft.

6. Cool and enjoy

Let the cookies rest on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. They’re great warm, but they also travel and store well.

Notes

Tips & Notes

No purée? Blend canned or thawed frozen mango until smooth. Strain if needed.
For a bolder mango punch, swap 2–3 tbsp of flour for freeze-dried mango powder.
Want chewier cookies? Use more brown sugar than white.
Use a cookie scoop for even sizes and uniform bake times.
Store in an airtight container up to 5 days; they’re best in the first 48 hours.

Pro tip: Freeze individual dough scoops on a tray, then bag them — bake from frozen and add a minute or two to the time for fresh cookies on demand.