Ingredients
- 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
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
- Add the egg and beat until incorporated. Mix in vanilla extract.
- Gradually add dry ingredients to wet ingredients, mixing on low speed just until combined.
- Gently fold in diced mango and milk. The dough will be soft and slightly thick.
- Scoop about 1 1/2 tablespoons of dough per cookie onto prepared baking sheets, spacing 2 inches apart.
- Bake for 12–15 minutes, until edges are lightly golden and centers are set.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk powdered sugar, vanilla extract, and 2 tablespoons milk until smooth. Adjust consistency with additional milk if needed.
- Drizzle glaze over cooled cookies and allow to set for 15–20 minutes before serving.
Notes
- Use ripe, sweet mango varieties like Ataulfo or Kent for best flavor and texture.
- Do not overmix the dough to keep cookies soft and tender.
- Drain frozen or canned mango thoroughly before using.
- Unglazed cookies freeze well for up to 2 months.
- If glaze becomes too thin, add powdered sugar 1 tablespoon at a time to thicken.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 165 kcal
- Sugar: 14 g
- Sodium: 95 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 20 mg
