I bought an excessive amount of mangoes this week for my younger son, and he didn’t eat as many as I expected. Not wanting them to go straight to the compost bin, I instead went in search of inspiration for mango cookies.
I came across a wonderful post over at Plate to Palate for Mango Crinkle Cookies, made some adjustments, and ended up quite pleased with the final results. My kids didn’t complain either!
3 cups all purpose flour
1 cup unbleached sugar
1/2 cup vegan butter
1 cup mango puree
2 tsp tapioca starch
1/2 tsp vanilla extract
1 tsp baking powder
1/2 tsp salt
1/4 cup powdered sugar
Preheat oven to 350 °F.
Prepare mango puree and set aside. I removed pulp from 3 average sized ataulfo mangoes and pureed using a stick blender. If using frozen mango, let thaw before blending.
In a stand up mixer with paddle attachment cream together sugar and butter.
In a separate bowl combine flour, baking powder, salt, and tapioca starch. Add to the sugar and butter mixture. Mix to combine.
Add mango puree and vanilla extract and continue mixing until a uniform and smooth cookie dough is formed.
Make smaller cookie dough balls – slightly smaller than a golf ball – and roll in the powdered sugar to coat. Place on parchment covered cookie sheet and press down gently to flatten slightly.
Bake at 350 °F for 15 minutes and then transfer to a cooling rack to cool.
Yield: 3 – 4 dozen, depending on how large you make the cookies.
*Want a crispier cookie? Make the cookie dough ball a little smaller, press a little flatter, and let cook an extra minute or two.
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