Easy Peasy Mango Cookies in Your Pressure Cooker
These mango cookies have crispy edges and are chewy and soft on the interior. They have both freeze dried mangoes and dried mango pieces so there's a burst of tropical flavor in every bite. This is an easy, no-chill recipe that's full of sweet, fruity taste.
Equipment
- 1 medium cookie scoop #40 1.5 Tablespoons
Ingredients
Main Ingredients
- 48 grams freeze dried mangoes for that crunchy burst you gotta love
- 150 grams all-purpose flour to hold everything together real nice
- ⅛ teaspoon baking soda helps with the rise during baking
- ¼ teaspoon baking powder adds just the right lift
- 85 grams dried mangoes chopped small for chewy, sweet pockets in each bite
- 113 grams unsalted butter room temp so it creams up smooth
- 100 grams brown sugar to pack in that deep caramel richness
- 100 grams granulated sugar for balancing the sweetness just right
- 5 mL vanilla extract to bring all flavors together with a warm note
- 1 large egg at room temp to bind everything up with ease
- ½ teaspoon kosher salt to cut the sweetness and highlight those mango notes, Diamond Crystal is what I use
Instructions
Instructions
- Place rack in center of oven. Preheat oven to 350° Fahrenheit (177° Celsius, Gas mark 4).
- In the bowl of a food processor fitted with the blade attachment, process the freeze dried mangoes, flour, baking soda and baking powder until freeze dried mangoes are ground into powder. Set aside.
- Using a sharp knife, cut the dried mangoes into small pieces (dice). Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars on medium speed until light and fluffy, 2-3 minutes. Scrape down the sides of the bowl as needed.
- Add vanilla, egg, and salt and mix until fully incorporated. Scrape down sides of bowl.
- Add freeze dried mango-flour mixture. Mix on low speed until just a few flour streaks remain. Use a spatula to scrape down the bowl and incorporate the last of the flour.
- Use a spatula to stir in the diced dried mango pieces.
- Using a 1½ Tablespoon cookie scoop (medium, size 40), portion 8 scoops of dough out onto a parchment lined rimmed baking sheet.
- Bake one sheet of mango cookies at a time for 10-12 minutes. Immediately after removing cookies from oven, place a round cookie cutter or the rim of a wide drinking glass around each baked cookie and gently swirl the edges of the cookie. This will push the cookie into a uniformly round shape. Cool cookies on pan for 5 minutes and then transfer to a cooling rack to fully cool.
Notes
Freeze dried mango: I used a package of freeze dried mango from Trader Joe's that measured 48 grams (1.7 ounces). Some brands' packages are slightly smaller. If your package is a bit smaller, use a digital kitchen scale and add enough flour to the freeze dried mango to equal 48 grams. For example, Whole Food's 365 brand is 34 grams (1.2 ounces). I added 14 grams of flour to the recipe when testing with the smaller Whole Foods freeze dried mango package. Make sure the butter and sugar are well creamed together. This takes about 2-3 minutes on medium speed. Creaming helps dissolve the sugar and adds air to the butter. This provides additional volume to the cookie dough. For uniformly round mango cookies like you see in my photos: immediately after removing cookies from oven, place a round cookie cutter or the rim of a wide drinking glass around each baked cookie and gently swirl and nudge the edges of the cookie inward. This will push the cookie into a uniformly round shape.