This cookie recipe is an easy one-bowl recipe full of mango flavour and beautiful yellow colour. These mango crinkle cookies are divine. The texture, taste, and flavour of mango take it over the top.
This Mango crinkle cookie is one of the best cookies I have tried so far with fruits. The pulpy juicy flesh Alphonso mangoes are the best to try for this particular cookie recipe. Yes, I have tried the same recipe with other mango varieties. Honestly, I didn’t achieve the colour and flavour of this variety. So I suggest you guys try this cookie recipe with Alphonso mango.
I already made this mango cookie many times. But to give a twist, I want to make it as crinkle cookies. I was conscious that the cookie is not overly sweet as the mango fruit puree is present. So, I reduced the quantity of sugar in the cookie dough.
Mangoes are in season enjoy making varieties of mango recipes. Experiment with mangoes! You would land up so many new recipes that would tickle your taste buds.
Ingredients Need for this recipe.
- all-purpose flour
- mango puree
- baking powder
- alphonso mango oil soluble flavour
You can use whole wheat flour or 50: 50 all-purpose flour and whole wheat flour. The colour and texture of the cookie will be slightly different.
I used whole fresh mango fruit. You can use tinned mango chunks and blend them into a puree.
If you like to have small chunks in the cookie, you can finely chop the mangoes and add them to the cookie dough.
I used Alphonso extract to increase the mango flavour in the cookie. You can substitute with a hint of vanilla extract.
Coconut and mangoes match well in all recipes. So adding freshly grated coconut or desiccated coconut to the cookie dough enhance the flavour of the cookie.
You can also add vanilla extract in place of Alphonso flavour.
Lets jump to the step by step preparation of Mango Crinkle cookies / Eggless Mango Cookies
In a wide dry bowl add sugar and butter and whisk well with a wire whisk.
Sieve all-purpose flour, baking powder, cornflour and salt together into the butter sugar mixture.
To it add mango puree and Alphonso mango extract to the sifted flour butter mixture.
Mix the mango puree gently into the flour mixture until it is well combined. Preheat oven at 170 C.
Divide the cookie dough into small equal rounds. Roll the cookie balls to the powdered sugar until it evenly coats. Now, bake it at 170 C for 15 to 17 minutes in a preheated oven.
Once done remove, it from the oven and allow it to cool on a cooling rack. Serve the cookies warm or cold with a cup of milk or coffee.
If you prefer chewy cookies, bake for 13 minutes to 14 minutes and remove them from the tray immediately from baking. Or else, it starts to turn crisp cookies.
I hope you like the recipe! If you like it, rate the recipe and write your feedback which means a lot to me. I always love to hear from you guys and respond as soon as possible. Happy Baking!
More Fruit Recipes You May Like To Try
How To Store Cookies
Store mango crinkle cookies in an air-tight container on the counter for a week or two. If you make a big batch of cookies, store them in zip lock bags and freeze it up for months.
Can We Store The Cookie Dough In Freezer
Yes, You can store the cookie dough in the freezer for up to two months. Wrap the cookie dough in cling film and place it in a zip lock bag. Before baking, thaw the cookie dough to room temperature.
More Cookie Recipes To Try
Eggless Butter Cookies/Biscuits
Mint Biscuits/Mint Biscuits(Eggless)
Coconut and Pecan Cookies(Eggless)
Vanilla and Chocolate Twin Custard Cookies
Eggless Tutti Frutti Cookies(Eggless)
Cranberry Chocolate Chip Cookies
Vanilla Custard Powder Cookies(Eggless)
Chocolate Cream Sandwich Cookies
Quick Simple Coffee Cookies(Eggless)
To get perfect round and even size cookies ,use an ice cream scoop .
Place cookie dough in the fridge when the first batch is baking. So it would be easy to work further.
Finally use powdered sugar ( blend granulated sugar to fine powder) and not Icing or confectioner sugar to dab the cookie balls.
MANGO CRINKLE COOKIES/ HOW TO MAKE EGGLESS MANGO COOKIES
- 1¼ cup all-purpose flour
- ½ cup sugar ( granulated sugar or caster sugar )
- 0.2 cups butter
- ⅓ cup mango puree ( Alphonso mango variety )
- 1 tablespoon cornflour
- ½ teaspoon baking powder
- 1 pinch salt
- 1 drop alphonso mango oil soluble flavour
- In a wide dry bowl add sugar and butter and whisk well with a wire whisk.
- Sieve all-purpose flour, baking powder, cornflour and salt together into the butter sugar mixture.
- To it add mango puree and Alphonso mango extract to the sifted flour butter mixture.
- Mix the mango puree gently into the flour mixture until it is well combined. Preheat oven at 180 C.
- Divide the cookie dough into small equal rounds. Roll the cookie balls to the powdered sugar until it evenly coats. Now, bake it at 170 C for 15 to 17 minutes in a preheated oven.
- Once done remove, it from the oven and allow it to cool on a cooling rack. Serve the cookies warm or cold with a cup of milk or coffee.
- If you prefer chewy cookies, bake for 13 minutes to 14 minutes and remove them from the tray immediately from baking. Or else, it starts to turn crisp cookies.
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