These eggless cookies are absolutely to die for, and the fruity flavor the mango brings will keep you going back for more! If you are a fan of this tropical fruit then these are a must-try. What’s more, they are super easy to make, so check the recipe out below!
Table of Contents
- Mango Crinkle Cookies
- Recipe for Mango Crinkle Cookies
- FAQs (Frequently Asked Questions)
- Mango Cookie: The Tastiest Treats
Mango Crinkle Cookies
These mango crinkle cookies are a great way to get some tropical mango taste into your baking. The mango reduction is super easy to make and if you make them during mangos peak season (May through September), they will taste even better!
The great thing about having the mango puree in the recipe is that it adds a natural sweetness to the cookies. I’ve tried making these a few times and found that using a reduced quantity of sugar is best because they are naturally sweet enough already.
Recipe for Mango Crinkle Cookies
I’ve included an easy one-bowl recipe below. It is important that you go thru the effort to make the mango puree reduction because if you were to just use mango puree, it would make the dough too runny. The reduction also ensures that the cookies are nice and sweet, too.
The great thing about this recipe is that there are no artificial flavors. But if you are used to mango flavoring, this then may taste a little different from what you are used to. Fear not though, because mango flavoring isn’t that different from the taste of the actual fruit, like cherry flavor for example!
Ingredients for Mango Crinkle Cookies
- 50 g Salted Butter (softened to room temperature)
- 70 g Caster Sugar
- ¼ tsp Vanilla Extract
- 60 ml Mango Puree Reduction
- ¼ tsp Baking Soda
- ⅛ tsp Baking Powder
- 125 g All-Purpose Flour
- 10 g Cornstarch
- 125 g Mango Puree Reduction
How To Make a Mango Puree Reduction
This is super simple to make.
- All you need to do is blend 125g of mango so that it is smooth, with no lumps in it.
- Transfer the pureed mango pulp to a saucepan and bring it to a boil on medium heat. Keep stirring until the mixture thickens and becomes roughly half the original volume. This will take approximately 10-15 minutes.
- Set the reduction aside and let it completely cool.
Making the Cookies
- Preheat and prepare
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celcius). Prepare your cookie sheet by either greasing of setting down parchment paper.
In a bowl, mix your butter and sugar, whisking well ustil completely incorporated. Next, add your cooled mango reduction and vanilla extract and mix until combined. If you would like to add a couple of drops of yellow food coloring for a beautiful yellow color look to your creations, you can do so at this stage.
Next, sift your flour, baking powder, baking soda, and corn flour into the bowl. Mix until everything is combined and you cant see any dry flour. The dough should be easily scoopable and not too loose. If you think it is too runny, you could refrigerate for 30 to 45 minutes to give you this more solid texture which you can make cookies out of.
Take the dough out of the large bowl and put some flour down on the countertop. Roll out your dough with a rolling pin to a thickness of roughly 1 cm.
Cut your cookies with a cookie cutter and sprinkle a little granulated sugar on top. Place them on the tray you prepared earlier giving each cookie space for when they spread in the oven.
Pop your cookies in the oven for 12 to 16 minutes, depending on the texture that you prefer, or they become a golden brown color. The longer you make them the more crispy they will be. Once removed, let them cool for 10 minutes on a cooling rack and then enjoy!
Below I’ve included an easy to follow video too, which outlines a similar method!
FAQs (Frequently Asked Questions)
If you have two trays of cookies in the oven, or are not putting your cookies on the top tray in the oven, this may affect the crinkling ability of your cookies. Heat rises to the top of the oven and the high temperature at the top of the oven helps the cookies to crinkle.
The top of you cookies have a crust that should stay pretty soft and flexible while the cookies set during baking. If the top surface of the cookie is finished spreading and rising before the interior, This will cause the exterior to have a cracked hardened surface which makes it look this cool, crinkly way.
Yes, you absolutely can. This dough will last for two months in the freezer, just make sure you wrap the cookie dough in cling film and place it in a zip lock bag to prevent the exterior from perishing or from freezer burn.
Let the dough rest in the refrigerator. Make sure the oven has been preheated. Be generous with the powdered sugar – a thick coating of the sugar is how you get those cracks on the surface of your cookies. Roll out your refrigerated dough and when ready to put in the oven, layer a coating of the sugar on your cookies and pop in the oven straight away so the sugar hasn’t been absorbed by the moist dough.
Mango Cookie: The Tastiest Treats
Hopefully, you are ready to go and fully informed to make these delicious treats. They are super easy to make and impressive too so make sure you try them the next time you have guests over and really wow them with these exotic cookies, bringing a nice aroma to your kitchen too!
Let me know you they go in the comments, and if you enjoyed this post, I have written a few other similar posts, so check them out too!