These Mango Cookies are soft, buttery delights infused with sweet mango flavor and studded with juicy mango bits. They’re tropical, tender, and a fun twist on classic cookies—perfect for snack time year-round.

Why You’ll Love This Recipe

I love how these cookies bring a taste of the tropics into every bite. The buttery dough complements the fruity mango so well, creating a chewy texture with pops of fresh sweetness. They’re easy to bake, colorful, and always a hit when I share them.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Unsalted butter, at room temperature
Granulated sugar
Brown sugar (adds chewiness)
Egg
Vanilla extract
All-purpose flour
Baking powder
Salt
Dried or fresh mango chunks, finely diced
Optional: coconut flakes or white chocolate chips for extra flavor

Directions

Prep the oven and baking sheets. I preheat the oven to 350 °F (175 °C) and line baking sheets with parchment paper or silicone mats.
Cream butter and sugars. In a large bowl, I beat softened butter with both sugars until light and fluffy—this base is key for soft, chewy cookies.
Add egg and vanilla. I beat in the egg, followed by vanilla, ensuring they’re fully incorporated.
Combine dry ingredients. In a separate bowl, I whisk together flour, baking powder, and salt.
Mix dry into wet. I gradually add the dry mix into the butter mixture, stirring until just combined—making sure not to overmix.
Fold in mango. I gently fold in the diced mango (and coconut flakes or white chocolate chips if I’m using them).
Portion the dough. I scoop tablespoon-sized portions onto the baking sheets, spacing them about 2 inches apart.
Bake. I bake for 10–12 minutes until edges are lightly golden but centers are still soft—cookies firm up as they cool.
Cool. I let the cookies rest on the sheet for a few minutes, then transfer them to a wire rack to cool completely.

Servings and Timing

Servings: Makes about 24 cookies
Prep time: 15 minutes
Bake time: 10–12 minutes per batch
Cooling time: 10 minutes
Total time: Approximately 35–40 minutes

Variations

Coconut mango: Stir in ½ cup coconut flakes for extra tropical flavor and chew.
Chocolate swirl: Fold in white chocolate chips for creamy sweetness.
Spice kick: Add a pinch of ground cardamom or cinnamon to the dough for warmth.
Glaze finish: Drizzle a simple mango glaze (powdered sugar mixed with mango purée) over cooled cookies.

Storage/Reheating

I store cooled cookies in an airtight container at room temperature for up to 4 days. To refresh them, I microwave a cookie for about 5 seconds—it brings back that fresh-baked, soft texture. You can also freeze the baked cookies for up to a month—thaw at room temperature before serving.

FAQs

1. Can I use dried mango instead of fresh?

Yes—I chop dried mango finely so it distributes evenly. If using fresh, I pat it dry so the cookies don’t get too moist.

2. How do I keep cookies chewy?

I avoid overbaking and remove them when edges are set but centers slightly soft—they firm up perfectly as they cool.

3. Can I make the dough ahead?

Absolutely—I chill the dough for up to 24 hours before baking. It deepens the flavor and helps prevent spreading.

4. Is this recipe dairy-free?

I haven’t tried it, but I suspect swapping the butter for a vegan butter might work—though texture may slightly change.

5. Can I halve the batch?

Yes—I easily halve the ingredients to make about a dozen cookies.

Conclusion

Mango Cookies are one of my favorite ways to enjoy sweet, tropical fruit in a handheld treat. They’re chewy, flavorful, and fun to bake. I hope these bring a bright, fruity twist to your cookie jar and snack time!