Soft Mango Glaze (Print Version)

Soft cookies with plenty of mango chunks and a light vanilla topping. A tasty twist for fresh or frozen mango lovers!

# Ingredients:

→ Cookie Dough Base

01 - 300g (10.5oz) all-purpose flour (about 2 1/2 cups)
02 - 170g (6oz) salted butter, room temperature (1 1/2 sticks)
03 - 150g (5.3oz) white sugar (2/3 cup)
04 - 1 egg, brought to room temperature
05 - 3/4 teaspoon vanilla extract
06 - 60ml (2fl oz) milk, about 1/4 cup
07 - 75g (2.6oz) packed brown sugar (1/3 cup)
08 - 320g (11.2oz) mango chunks—cut fresh or use frozen (2 mangoes)
09 - 1 1/2 teaspoons of baking powder

→ Optional Glaze

10 - 1 cup powdered sugar (also called confectioners' or icing sugar)
11 - Milk (or mango juice)—1 to 2 tablespoons
12 - 1/2 teaspoon of vanilla

# Steps:

01 - Mix softened butter, granulated sugar, brown sugar, and vanilla in a mixing bowl. Use a hand mixer or stand mixer on high for a few minutes until it's smooth and airy.
02 - Pour in the milk and crack the egg into the mixture. Blend lightly on low speed, scraping down the bowl occasionally to make sure everything mixes evenly.
03 - Gradually add the flour and baking powder to the wet mixture with the mixer on low speed. Stop as soon as it's mixed evenly—don’t overwork the dough.
04 - Carefully stir in the mango pieces with a spatula or spoon. Be gentle so you don’t crush the fruit.
05 - Cover and refrigerate the dough for at least 30 minutes or up to a couple of days.
06 - Preheat your oven to 350°F (180°C/gas mark 4). Lay some parchment paper on two baking trays.
07 - Scoop out around 1.5 tablespoons of dough for each cookie. Space them 3 inches (9cm) apart on your trays.
08 - Pop into the oven and bake for 14-16 minutes. Give them a gentle poke—if they bounce back, they’re cooked.
09 - Take the cookies out of the oven and let them rest on the tray for about ten minutes. Then, move them to a wire rack to cool fully.
10 - Mix powdered sugar, vanilla, and a little milk or mango juice in a small bowl. Add more liquid if it’s too thick, or more sugar if it’s too runny.
11 - Drizzle glaze over cooled cookies and allow it to set. Keep them in a sealed container—up to 2 days at room temp or a week in the fridge.

# Helpful Notes:

01 - Frozen mango works perfectly—just fold it straight into the mix without thawing.
02 - Swap milk for mango juice in the glaze for an extra fruity kick.

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