How to make Mango Cookie for weekend indulgence

The mango season is here and we have all the reasons to enjoy this seasonal delight. Take a look at this Mango Cookie recipe by Chef Smriti Iyer , which can be easily made at home and make for a pure indulgence during summer months. Take a look at the recipe.

Ingredients for Cookie Dough: 240g all-purpose flour, 130g powdered sugar, ½ tsp baking soda, 10g fennel seeds, 50g almond meal, 90g cold butter, 40g cream cheese, 70g chopped raw mango, 160g chopped ripe mango, 100g white chocolate, ½ tsp vanilla extract
Ingredients for Mango Gel: 85g mango puree, 35g water, 2g pectin, 65–70g sugar

In a bowl, mix together flour, powdered sugar, baking soda, fennel seeds, and almond meal.

Add cold butter, cream cheese, and vanilla extract, rubbing the mixture together until it reaches a breadcrumb-like consistency.

Fold in three-fourths of the ripe mango, the chopped raw mango, and the white chocolate, reserving the remaining portion for the topping.

Divide the dough into desired cookie sizes and top with the reserved fruit and chocolate.

Bake at 160°C for 15–18 minutes, or until the edges turn lightly golden. Allow the cookies to cool completely.

Mix the sugar and pectin together separately. Combine all ingredients in a pan and cook until the mixture thickens.

Add a little lemon juice if desired to balance the sweetness. Cover and cool completely before piping onto the cookies. Top it on cookies and serve fresh.