Fluffy Mango Cookies with Sweet Glaze

These fluffy mango cookies are soft, tender, and bursting with juicy mango flavor in every bite. With their cake-like texture and a smooth vanilla glaze drizzled on top, they’re the perfect tropical-inspired treat for any occasion.

Why You’ll Love This Recipe

These cookies are incredibly soft and moist thanks to fresh mango chunks and a perfectly balanced dough. The natural sweetness of ripe mango pairs beautifully with the light vanilla glaze, creating a dessert that feels both refreshing and indulgent. They are easy to prepare, require simple pantry ingredients, and make a unique alternative to traditional chocolate chip cookies. Whether you’re baking for a family gathering, afternoon tea, or simply craving something fruity and sweet, these cookies deliver bright flavor and a melt-in-your-mouth texture every time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cookies:

2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup salted butter, softened
1 cup granulated sugar
1/4 cup light brown sugar, packed
1 large egg, room temperature
1 teaspoon pure vanilla extract
1 cup fresh ripe mango, peeled and finely diced
2 tablespoons whole milk

Sweet Glaze:

1 cup powdered sugar
2 to 3 tablespoons whole milk
1/2 teaspoon pure vanilla extract

Directions

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together using a hand mixer or stand mixer on medium speed until light and fluffy, about 2 to 3 minutes.
4. Add the egg and beat until fully incorporated. Mix in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Do not overmix.
6. Gently fold in the diced mango and milk using a spatula. The dough will be soft and slightly thick.
7. Scoop about 1 1/2 tablespoons of dough per cookie and place onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 12 to 15 minutes, or until the edges are lightly golden and the centers are set. The cookies should remain soft.
9. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
10. To prepare the glaze, whisk together powdered sugar, vanilla extract, and 2 tablespoons of milk until smooth. Add more milk, 1 teaspoon at a time, if needed to reach a pourable consistency.
11. Drizzle the glaze over the completely cooled cookies and let it set for about 15 to 20 minutes before serving.

Servings and timing

Servings: Approximately 24 cookies
Prep time: 15 minutes
Bake time: 12 to 15 minutes per batch
Cooling and glazing time: 20 minutes
Total time: About 50 minutes

Variations

For a coconut twist, add 1/2 cup shredded sweetened coconut to the dough.

For extra mango flavor, replace the milk in the glaze with fresh mango puree.

Add 1/4 teaspoon ground cardamom or cinnamon for a warm spice note.

For a citrus touch, mix 1 teaspoon of lime zest into the dough to brighten the tropical flavor.

If you prefer a richer cookie, substitute half of the butter with cream cheese for a softer texture.

Storage/Reheating

Store the cookies in an airtight container at room temperature for up to 3 days.

For longer storage, refrigerate them for up to 1 week. Allow them to come to room temperature before serving for the best texture.

You can also freeze the unglazed cookies in a freezer-safe container for up to 2 months. Thaw at room temperature and glaze before serving.

If you prefer them slightly warm, heat in the microwave for 8 to 10 seconds.

FAQs

Can I use frozen mango instead of fresh?

Yes, but make sure to thaw and drain it thoroughly to remove excess moisture before adding it to the dough.

Can I use canned mango?

Fresh mango is recommended for the best texture, but well-drained canned mango can work in a pinch.

Why are my cookies too soft?

Because these are cake-like cookies, they are naturally soft. If they seem underbaked, allow them to cool completely as they will firm up slightly.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 24 hours. Let it sit at room temperature for about 10 minutes before scooping.

How do I know when the cookies are done?

The edges should be lightly golden while the centers remain soft but set.

Can I skip the glaze?

Yes, the cookies are delicious on their own, but the glaze adds extra sweetness and visual appeal.

What type of mango works best?

Ripe, sweet mango varieties such as Ataulfo or Kent work best because they are less fibrous and very juicy.

Can I make these cookies dairy-free?

You can substitute plant-based butter and milk alternatives, though the texture may vary slightly.

Why did my glaze turn too thin?

Too much milk can thin the glaze. Add additional powdered sugar, 1 tablespoon at a time, to thicken it.

Can I double this recipe?

Yes, this recipe doubles easily. Just ensure you mix thoroughly and bake in batches for even results.

Conclusion

Fluffy mango cookies with sweet glaze are a delightful tropical treat that combines soft, cake-like texture with bursts of fresh fruit flavor. Easy to prepare and perfect for sharing, these cookies bring a refreshing twist to classic homemade desserts. Whether enjoyed with tea, served at gatherings, or made as a weekend baking project, they are sure to become a favorite in your kitchen.

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