This Mango Cookies recipe yields graham cracker-swirled mango cookies with pools of toasted marshmallow. These cookies are reminiscent of a mango pie with a graham cracker crust and meringue top. The cookie dough is naturally flavored using freeze-dried mango.
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The inspiration for these cookies is twofold. The first is my Mango Curd Tart from last year and the second is the load of creative cookie recipes from my fellow recipe developers like the Deeper Living and Lily P. Crumbs. I have been dreaming of swirled dough and creative garnishes, but I was apprehensive because drop type cookies are not my usual bake. Which is why I relied on adapting the base from Sugar Spun Run.
You would not believe that I used to be mango averse given the sheer amount of mango desserts on this blog. The bake that turned me into a mango lover was my Mango Cardamom Scones. They were a flavor request from a follower and for that I am forever grateful because I found myself snacking on the fresh mango while developing that recipe and I fell in love. However, my favorite mango dessert is my Mango Creme Brulee.
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Why you’ll love this recipe
- These are naturally flavored thanks to freeze-dried mango.
- These cookies stay soft and chewy.
- There is no overnight chill required.
Ingredients
- All-purpose flour is the base of the cookie dough.
- Unsalted butter provides fat and flavor to the dough and swirl.
- Granulated sugar sweetens the cookie dough.
- Honey sweetens and binds the graham swirl.
- Kosher salt balances the overall flavor profile.
- Egg binds the cookie dough.
- Freeze-dried mango flavors the cookie dough.
- Graham crackers flavor the swirl.
- Marshmallow fluff is baked in the cookies, then toasted for even more flavor.
- Water binds the swirl as well.
- Baking soda gives the cookies a bit of lift.
See recipe card below for a full list of ingredients and measurements.
Substitutions and variations
Here’s how to customize these cookies to your liking:
- Another fruit — swap freeze-dried mango for another freeze-dried fruit, like strawberry, pineapple or raspberry.
- No swirl — omit the swirl or just fold in chopped graham crackers.
- Dairy-free — swap the butter for vegan butter.
- Marshmallow — omit the marshmallow fluff or use one regular marshmallow in the center of each cookie. Instead of putting a dollop of fluff in the middle of the cookie you could also swirl some into the dough to have swirls of graham cracker and marshmallow in the dough.
- Other mix ins — omit any mix ins/garnishes or add any additional, for example, dark chocolate chips, coconut or lemon zest.
This recipe has not been tested with any substitutions or variations. If you try any, please let me know how it turned out by commenting below!
How to make mango cookies
Step 1: In the bowl of a stand mixer, combine the butter and granulated sugar. Beat with the paddle attachment to cream the butter and sugar together, about 3 minutes. Add food coloring and beat to combine, if using. Add the egg and beat to combine. In a separate medium bowl, whisk together the flour, kosher salt and baking soda.
Step 2: In a medium bowl combine the graham cracker crumbs and kosher salt. Drizzle in the honey while tossing with a fork or a rubber spatula. Repeat with the melted butter. Lastly, drizzle in some of the water, using just enough to make wet crumbles. Do not use too much water.
Step 3: In a large bowl, layer the mango cookie dough with bits of the graham cracker swirl, taking care to disperse it evenly. I like to scoop some of the dough into the bowl and then use my hands to bring it ribbons and bits of the graham cracker swirl, and repeat. Use as much or as little of the graham cracker swirl as you prefer. Chill the dough for at least 1 hour.
Step 4: When you are ready to bake, preheat the oven to 350°F. Scoop out portions of the dough with a medium (2 tablespoon) cookie scoop. Make a deep divot in the middle of each dough ball with your thumb. Place 6 divoted cookie balls on each prepared baking tray. Pipe or spoon marshmallow fluff into the center. Bake each tray for 10-13 minutes. Let sit on the tray for 5 minutes before removing to a cooling rack to cool completely. Toast the pools of marshmallow with a kitchen torch, if desired. Sprinkle the tops with lime zest.
Hot tips
- I like to crush graham crackers in a food processor, but you can also do this with a rolling pin and zip top plastic bag.
- You can use whole marshmallows instead or make your own marshmallow fluff instead by melting together 3 cups of marshmallows with 3 teaspoons of corn syrup.
- When the cookies come out of the oven use a spatula or large glass to scoot the cookies into a rounder shape.
Recipe FAQs
You can typically find freeze-dried fruit in the dried fruit and nut section at the grocery store. I found freeze-dried mango at Trader Joe’s, but you can also find it online.
You can use whole marshmallows instead or make your own marshmallow fluff instead by melting together 3 cups of marshmallows with 3 teaspoons of corn syrup.
No, I would not recommend omitting the egg.
More recipes you’ll love
Lastly, if you make this Mango Cookies recipe be sure to leave a comment or give it a rating. I love to see when people make my recipes, so please tag me @youthsweets on Instagram if you post!
📖 Recipe
Mango Cookies
Ingredients
Mango cookies
- 1 cup unsalted butter room temperature (226g)
- 1 cup granulated sugar (200g)
- 2.7 oz freeze-dried mango ground to a fine powder (75g)
- Few drops orange food coloring (optional)
- 1 large egg
- 1 ¾ cups all-purpose flour (215g)
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
Graham cracker swirl
- 9 graham crackers full sheets, pulverized into crumbs**
- ½ teaspoon kosher salt
- 1 tablespoon honey (20g)
- 2 ½ tablespoon unsalted butter melted
- 2 tablespoon water
Other
- 8 oz marshmallow fluff*
- 1 tablespoon lime zest
Instructions
Do ahead
- Line two large baking sheets with parchment paper or silicone baking mats.
Make the cookie dough
- In the bowl of a stand mixer, combine the butter and granulated sugar. Beat with the paddle attachment to cream the butter and sugar together, about 3 minutes. Add food coloring and beat to combine, if using.
- Add the egg and beat to combine.
- In a separate medium bowl, whisk together the flour, kosher salt and baking soda.
- Gradually beat in the dry ingredients until no dry streaks of flour remain.
Make the graham cracker swirl
- In a medium bowl combine the graham cracker crumbs and kosher salt. Drizzle in the honey while tossing with a fork or a rubber spatula. Repeat with the melted butter. Lastly, drizzle in some of the water, using just enough to make wet crumbles. Do not use too much water.
Layer the dough
- In a large bowl, layer the mango cookie dough with bits of the graham cracker swirl, taking care to disperse it evenly. I like to scoop some of the dough into the bowl and then use my hands to bring in ribbons and bits of the graham cracker swirl, and repeat. Use as much or as little of the graham cracker swirl as you prefer.
- Chill the dough for at least 1 hour.
Bake
- When you are ready to bake, preheat the oven to 350°F. Scoop out portions of the dough with a medium (2 tablespoon) cookie scoop. Make a deep divot in the middle of each dough ball with your thumb.
- Place 6 divoted cookie balls on each prepared baking tray. Pipe or spoon marshmallow fluff into the center.
- Bake each tray for 10-13 minutes. Let sit on the tray for 5 minutes before removing to a cooling rack to cool completely. Toast the pools of marshmallow with a kitchen torch, if desired. Sprinkle the tops with lime zest.
