Mango cookies are the perfect dessert for mango lovers! Each chewy cookie is packed with coconut and a mango curd center. Make these tropical-flavored cookies year-round with frozen or fresh mango!
Mango recipes - like my mango mousse cake and mango crepe cake, are super popular on the blog, and for good reasons! They are packed with fresh mango flavor and are a must-make during the mango season.
These mango cookies are a tropical twist on my peach cookies! They are the same soft cookies packed with fruity flavor; everyone loves them!
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why you'll love these mango cookies
- You are getting tons of fruity flavor from the fresh mango puree and mango extract.
- These mango cookies are perfect year-round - I love them for summer gatherings, picnics, or even holidays like Easter!
- Each cookie has a soft and chewy texture with a tropical flavor that most mango cookies don't have.
ingredient notes & substitutions
Mango: You can use fresh mangoes or chunks of frozen mango to make the mango puree. You can even use canned mango puree if you can find it! If you are using fresh, make sure they are ripe mangoes!
Powdered sugar: Just like my lemon curd cookies, each cookie dough ball is rolled in powdered sugar before baking. When the cookies bake, the powdered sugar creates a "crinkle" effect!
Coconut: Coconut extract and desiccated coconut are added to the cookie dough but can be left out if desired. After baking, I topped them with toasted shredded coconut flakes; optional, but super delicious!
Mango extract: I tested these mango cookies with mango extract and found that it was the perfect punch of mango flavor! You can leave it out but will miss the strong mango flavor.
Egg yolk: For extra chewy cookies, extra egg yolk is added to give extra moisture and richness.
Find the full ingredient measurements and instructions in the recipe card below!
variations
Not a fan of coconut? Leave out the coconut flakes and extract and just add vanilla extract.
You can also add a drizzle of melted white chocolate chips or a sprinkle of crushed macadamia nuts!
recipe instructions
Before you start, line a baking sheet with parchment paper and set it aside.
Step 1: Make the mango curd. Puree the mango chunks until smooth. Then cook the mango puree, sugar, lemon juice, and egg yolks over medium-low heat, whisking constantly, until the curd is thick enough to coat the back of a spoon.
Pour it into a bowl and stir in the butter and mango extract. Set aside to cool.
Step 2: Cream the butter and sugar. In a stand mixing bowl or in a bowl with a hand mixer, cream the cream cheese, butter, sugar, and brown sugar together until fluffy.
Step 3: Mix in the wet ingredients. Mix in the egg, egg yolk, vanilla extract, and coconut extract until just combined. Scrape down the bowl with a spatula.
Step 4: Fold in the dry ingredients. Fold in the all-purpose flour, desiccated coconut, baking powder, and salt until just combined.
Step 5: Roll in powdered sugar. Scoop the cookie dough directly into a bowl of powdered sugar, tossing each one to coat. Then transfer them to the prepared baking pan.
Step 6: Fill with mango. Use the back of a rounded measuring spoon to indent the center of the cookie dough. Fill the center with mango curd.
Chill the mango cookie dough balls in the freezer for 3-4 hours minimum, overnight is best!
Sprinkle the tops with toasted coconut after baking if desired then let them cool on a wire cooling rack.
expert baking tips
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the "metric" button next to the ingredients title on the recipe card. If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
- Use room temperature ingredients: Using room temperature ingredients creates a smooth, fully blended batter that will result in a uniform texture and even baking.
- Use a cookie scoop​. This cookie dough is very sticky and can be hard to roll into balls. I recommend using a cookie scoop for the best results!
recipe faqs
Store leftover cookies in an airtight container at room temperature for 3-4 days. You can freeze the unbaked cookies in an airtight container or freezer bag for up to 3 months!
Alphonso or Ataulfo mangoes are typically best for making purees but any variety will work!
I have not tested this recipe with gluten-free flour but I'd love to hear how it turns out if you do!
Recipe đź“–
Coconut Mango Cookies
Equipment
Ingredients
Mango Curd
- ½ cup mango puree from blended fresh or defrosted mango chunks
- ÂĽ cup granulated sugar
- 2 large egg yolks
- 1 tablespoon fresh lemon juice
- 2 ½ tablespoon unsalted butter room temperature
- Âľ teaspoon mango extract
Cookie Dough
- 7 tablespoon unsalted butter room temperature
- 3.5 oz cream cheese room temperature
- 1 cup granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 Âľ cup all purpose flour *see notes below for measuring*
- ÂĽ cup desiccated coconut
- 2 teaspoon baking powder
- ÂĽ teaspoon fine sea salt
- Powdered sugar for rolling
Instructions
- Line a baking tray with parchment paper. Set aside.
- In a small pot, whisk together the mango puree, sugar, egg yolks, and lemon juice. Cook over medium-low heat for 10-12 minutes, whisking frequently until the curd is vibrant yellow and thick enough to coat the back of a spoon. Pour the curd into a bowl and stir in the butter and mango extract. Set aside to cool completely before using. Place it in the fridge to chill quickly!½ cup mango puree, ¼ cup granulated sugar, 2 large egg yolks, 1 tablespoon fresh lemon juice, 2 ½ tablespoon unsalted butter, ¾ teaspoon mango extract
- In a large bowl, cream together the butter and cream cheese until combined. Then mix in the sugar until fluffy.7 tablespoon unsalted butter, 3.5 oz cream cheese, 1 cup granulated sugar
- Mix in the egg, egg yolk, coconut extract, and vanilla extract.1 large egg, 1 large egg yolk, 1 teaspoon vanilla extract, 1 teaspoon coconut extract
- Fold in the flour, desiccated coconut, baking powder, and salt until just combined.1 Âľ cup all purpose flour, ÂĽ cup desiccated coconut, 2 teaspoon baking powder, ÂĽ teaspoon fine sea salt
- Use a 2 tablespoon cookie scoop to scoop and drop each dough ball into a bowl of powdered sugar. Toss the ball in the powdered sugar until fully coated. Then transfer it to the prepared baking tray.Powdered sugar
- Use the back of a rounded measuring spoon to indent the center of each cookie dough ball. Then fill it with mango curd. Chill the tray of cookies in the freezer for 3-4 hours minimum, overnight is best!
- Preheat the oven to 350 F/180 C.
- Bake the cookies spaced 2-3 inches apart for 12-13 minutes. Place the tray on a wire rack and press a sprinkle of toasted coconut on top of each one if desired. Cool completely before removing, then enjoy!
- Store leftover mango cookies in an airtight container for 3-4 days at room temperature. You can also keep the cookie dough balls in the freezer in an airtight container or freezer bag for up to 3 months. They can be baked straight from the freezer!
Notes
Nutrition
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Savannah says
I wasn't sure what to expect making a mango cookie. I've tried other recipes before but they lacked that WOW mango flavor and turned out so cakey. I was so intrigued when I saw your recipe and have tried the lemon version before. The mango flavor was POPPIN and the coconut flavor was perfect with it! I shared them with some coworkers and we were all in love!!!