Thursday, April 21, 2011

Soft Mango Cookies (Egg less)

My pantry is over flowing. I am not lying. One of the overflowing boxes in my pantry is the dried fruit box. I have probably every dried fruit they sell in the store. One such pack was dried mango and I am the only one who eats them. To finish off the half used bag, I started looking for ways to use it up. Some time back, I had read about Soft Vegan Ginger cookies on Joy the baker's blog. I used dried mango pieces in place of candied ginger and used mango pulp instead of applesauce and bingo - these cookies were made. They don't look very pretty, but they taste awesome. If not for adding the chocolate chips, these would've been vegan.

One Year Back - Cream Cheese marbled Chocolate Cake
Adapted from Organic and Chic via Joy the baker
All purpose flour - 1 1/2 cup
Whole Wheat flour - 1 1/2 cup
Granulated sugar - 3/4 cup
Baking powder - 1 tsp
Baking Soda - 1/2 tsp
Salt - 1/2 tsp
Sweetened condensed mango pulp - 3/4 cup (Or use mango puree from fresh fruit)
Canola or vegetable oil - 1/4 cup
Powdered flax seeds - 2 TBSP
Vanilla - 1 tsp  (Or 1/2 tsp of cardamom powder)
Chopped dried mango - 3/4 cup
Mini chocolate chips - 1/4 cup (optional. You could increase the chopped dried mango to 1 cup and omit this)
Turbinado sugar or raw sugar - 1/3 - 1/2 cup for rolling the cookies.
In a bowl, whisk together flours, salt, baking powder, baking soda and sugar. Set aside. In another bowl, whisk together mango pulp, oil and flax seed powder. Stir in vanilla. Dump the wet ingredients to dry and mix with a spatula. Drop the chopped mango and chocolate chips. Using your hands mix them to combine all the ingredients. Cover the bowl and chill for an hour or overnight. When ready to bake, preheat the oven to 350 F. Line two large cookie sheets with parchment paper. Make a ball of a generous tablespoon of the dough and roll them in the raw sugar. Press gently and place it on the cookie sheet. These won't spread at all. When done with shaping the cookies, bake for 14 - 16 minutes. Bottom will be light golden. Leave it on the cookie sheet on the wire rack for 5 minutes and then transfer the cookies to the rack to cool completely.
Original recipe said it would make 2 dozen but I got about 54 cookies out of this much dough. You can make bigger cookies to get just 2 dozen. In that case, increase the baking time to 18 - 20 minutes.

Enjoy. Pin It


  1. Brilliant Champa! Have never heard of mango cookies, these sound just too good! Try stopping me from trying these out:-)

  2. I love the flavours in these cookies...awesome.

  3. Wow...those look really delicious n yummy..

  4. yummy looking cookies.. easy n simple..

  5. Love those mango bites in cookies, very addictive for the sure..

  6. wow that has everything I love..looks too good

  7. Champa these are extremely addictive.
    Love them could grab a few right now with tea.

  8. I too tried mango flavour in cookies two weeks back :-) Loved the flavour. Your's looking perfect and tempting

    Hamaree Rasoi

  9. These look wonderful and they are eggless too

  10. even i have some dried mangoes will try these cookies,..

  11. Wow wonderful cookies,love the flavor

  12. wow, they look so nice, specially the one that you have broken and shown in pics :)

  13. that's a nice way of using up the dried mangoes, the cookies looks chewy and yummy, never tasted mango cookies as yet....

  14. these look amazing.. i would love mango in anything!
    Richa Hobby And More

  15. Nice recipe.. Never tasted mango cookies yet...

  16. the color is so gorgeous!...they look wonderful, and I am loving the idea totally!
    Smitha's Spicy Flavors

  17. good ones..shall try these soon.


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