The mango season is here, and there is every reason 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 offers pure indulgence during the summer months.
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.
For Mango Gel: 85g mango puree, 35g water, 2g pectin, 65–70g sugar.
Step-by-Step Instructions
Step 1
In a bowl, mix together flour, powdered sugar, baking soda, fennel seeds, and almond meal.
Step 2
Add cold butter, cream cheese, and vanilla extract, rubbing the mixture together until it reaches a breadcrumb-like consistency.
Step 3
Fold in three-fourths of the ripe mango, the chopped raw mango, and the white chocolate, reserving the remaining portion for the topping.
Step 4
Divide the dough into desired cookie sizes and top with the reserved fruit and chocolate.
Step 5
Bake at 160°C for 15–18 minutes, or until the edges turn lightly golden. Allow the cookies to cool completely.
Step 6
Mix the sugar and pectin together separately. Combine all ingredients in a pan and cook until the mixture thickens.
Step 7
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.
