Tender and soft mango cookies are loaded with fresh mango chunks and drizzled with a sweet vanilla glaze. They are perfect for dessert, breakfast, or a midday snack. You’re going to love every single bite of this tasty mango recipe!

Homemade mango cookies
This homemade mango cookie recipe is a soft cookie studded with mango and topped with a yummy vanilla glaze. The tender cookies have a soft, cake-like texture and sweet, fruity flavor.
While dense and chewy cookies will always have my heart, I also love soft, cakey cookies like these mango cookies. They are so good you will practically inhale them.
The cookies are the perfect sweet treat to make during the summer months and taste so good with a tall glass of cold milk or our creamy lemonade.
If you love soft cookies, be sure to try our Walmart sugar cookie recipe, Panera chocolate chip cookies, and lemon white chocolate cookies as well.

Ingredients
It doesn’t take much to bake this easy mango cookies recipe. Here’s a list of what you’ll need. Please scroll to the recipe card below for detailed ingredient measurements.
- Mango: I recommend fresh, ripe mango for the best flavor, but frozen mango will also work. Dice your mango into small pieces so that you get some in every bite. This video from Clean & Delicious explains how to peel and cut fresh mango fruits.
- Sugar: You need a mix of white granulated sugar and light brown sugar to achieve the perfect taste and texture.
- All-purpose flour: For accuracy, use a digital kitchen scale when measuring the flour. Alternatively, employ the spoon and swipe technique: Fluff up the flour in the bag, spoon it into your measuring cup (without packing it down), and swipe off the excess.
- Baking powder helps the cookies rise and get nice and soft.
- Butter: I usually bake with salted butter. Of course, you can also make these mango cookies with unsalted butter + 1/4 teaspoon salt. Make sure the butter is softened to room temperature.
- Egg: 1 egg is all you need to bind the batter together.
- Milk: Any type of milk works here. Whole, 2%, non-fat milk, or a dairy-free milk alternative.
- Vanilla extract adds a splash of warmth and vanilla flavor to the overall taste.
Glaze
- Powdered sugar adds a sweet flavor to the glaze. I recommend sifting to prevent clumps in your icing.
- Milk is needed to smooth out the glaze.
- Vanilla extract adds a lovely vanillic aroma that goes well with the slightly peppery mango aroma.

How to make mango cookies
With a handful of ingredients and less than 15 minutes prep, you will have yourself a batch of delicious mango cookies. Here’s a brief rundown of the process step-by-step:

#1: Mix dough
- Cream butter and sugar. Place the butter, sugar, and vanilla extract into a large mixing bowl. With a handheld mixer or a stand mixer fitted with the paddle attachment, beat on high speed until creamy, for 2 to 3 minutes.
- Add liquid ingredients. Add the egg and pour in the milk. Mix on low speed until incorporated. Occasionally, scrape down the sides and bottom of the bowl.
- Stir in dry ingredients. With the mixer running on low, stir in the flour and baking powder. Mix until everything is just combined, and you no longer see streaks of flour. Be careful not to overmix. The batter will appear creamy, thick, and sticky.
- Fold in mango. With a spatula or large spoon, gently fold the mango chunks into the cookie dough. Work carefully so the fruit pieces remain intact and don’t squish.
- Chill cookie dough. Cover the mixing bowl tightly with plastic wrap and chill the dough in the fridge for 30 minutes to an hour (and up to 2 days).

#2: Bake cookies
- Prepare for baking. Adjust a baking rack in the center of the oven and preheat the oven to 350°F / 180°C / gas mark 4. Line 2 baking sheets with parchment paper. Set aside.
- Shape cookies. Take the dough out of the fridge. Scoop portions of dough, 1.5 tablespoons each, and place them 3 in / 9 cm apart on the prepared baking sheets.
- Bake. Bake the mango cookies for 14 to 16 minutes or until a cookie springs back when gently poked with your finger.
#3: Decorate mango cookies
- Cool. Remove the cookies from the oven and let cool on the baking sheet (tray) for 10 minutes. Then transfer them onto a wire rack to cool completely.
- Make glaze. In a small mixing bowl, whisk the powdered sugar, vanilla, and milk until smooth. If needed, add more powdered sugar to thicken the glaze, or more milk to thin it out.
- Decorate mango cookies. Drizzle the glaze over the cookies and let set.

Tips for success
I have several tips and tricks that will help you bake perfect mango cookies every time. Give them a read before you fire up the oven.
- Frozen mangos: If using frozen mango, do not thaw. Frozen mango has the tendency to be softer and mash into the batter. I prefer fresh mangos.
- Measure flour: If using measuring cups, scoop the flour lightly with a spoon in your measuring cup. Then level off with a knife, making sure not to pack the flour tightly into the cup.
- Fold in mango: Be gentle when folding the mango chunks into the dough so you don’t squish them. And try not to handle the dough too much.
- Adjust consistency: Some mangos are juicier than others and you may have to adjust the consistency of the dough. If the batter is too wet, add a little more flour, 1 tablespoon at a time, until the dough comes together. If the mixture is too dry, add a little more milk until the batter sticks together.
- Chill the dough: The dough is thick and creamy, almost like a cross between muffin batter and cookie.

Variations
One of my favorite things about these mango cookies is the fact that they are so versatile. It boasts a tasty fruity flavor that is the perfect base for a variety of mix-ins. Here are some of my favorites:
- Crunchy tops: To create crunchy cookie tops, sprinkle the dough balls with coarse sugar before baking. This creates a sparkly crunch and lovely contrast of texture.
- Mango glaze: To bump up the mango flavor, prepare the glaze with mango juice instead of milk.
- Chocolate chips: For chocolate chip mango cookies, add 1 cup of chocolate chips. White, milk, and semisweet chocolate are tasty options.
- Coconut: Stir in 1 cup of sweetened coconut flakes for extra tropical flair. If you’d like, toast the coconut flakes to bring out the nuttiness and warmth. Spread the flakes on a lined, rimmed cookie sheet (tray) and bake at 350°F / 180°C / gas mark 4 for 5 minutes. Let cool before using.
- Nuts: If you’re not a fan of coconut but like nuts, fold 1 cup chopped macadamia, pecans, or walnuts into the dough.
- Other fruit: This mango cookie recipe can serve as a method for other fruit cookies and will work with peaches, apricots, strawberries, and blueberries.


Making mango cookies ahead of time
You can prepare the cookie dough in advance and store it for up to 2 days in the refrigerator. The batter can also be frozen for up to 3 months. Before baking, let thaw in the fridge overnight. When you are ready to bake, portion the dough and bake as outlined in the recipe instructions.
Storage instructions
How to store mango cookies
Store glazed mango cookies covered or in an airtight container. They will last for 2 days at room temperature, or up to 1 week in the refrigerator.
Can you freeze mango cookies?
Yes, unglazed, baked mango cookies freeze very well for 2 to 3 months. Defrost in the refrigerator overnight and bring to room temperature before glazing and enjoying.

Mango Cookie Recipe
Tender and soft mango cookies are loaded with fresh mango chunks and drizzled with a sweet vanilla glaze. They are perfect for dessert, breakfast, or a midday snack. You’re going to love every single bite of this tasty mango recipe!
Ingredients
- 2 1/2 cups / 300 g / 10.5 oz all-purpose flour (plain flour)
- 1 1/2 tsp baking powder
- 3/4 cup / 1 1/2 sticks / 170 g / 6 oz salted butter, softened
- 2/3 cup / 150 g / 5.3 oz granulated (white) sugar
- 1/3 cup / 75 g / 2.6 oz brown sugar, packed
- 1 egg, at room temperature
- 1 tsp vanilla extract
- 1/4 cup / 60 ml / 2 fl oz milk
- 2 cups / 320 g / 11.2 oz diced fresh or frozen mango (about 2 fruits)
Glaze (optional)
- 1 cup powdered (confectioners’/icing) sugar
- 1-2 tbsp milk (can sub for mango juice)
- 1/2 tsp vanilla extract
Instructions
- Cream butter and sugar. Place the butter, sugar, and vanilla extract into a large mixing bowl. With a handheld mixer or a stand mixer fitted with the paddle attachment, beat on high speed until creamy, for 2 to 3 minutes.
- Add liquid ingredients. Add the egg and pour in the milk. Mix on low speed until incorporated. Occasionally, scrape down the sides and bottom of the bowl.
- Stir in dry ingredients. With the mixer running on low, stir in the flour and baking powder. Mix until everything is just combined, and you no longer see streaks of flour. Be careful not to overmix. The batter will appear creamy, thick, and sticky.
- Fold in mango. With a spatula or large spoon, gently fold the mango chunks into the cookie dough. Work carefully so the fruit pieces remain intact and don’t squish.
- Chill cookie dough. Cover the mixing bowl tightly with plastic wrap and chill the dough in the fridge for 30 minutes to an hour (and up to 2 days).
- Prepare for baking. Adjust a baking rack in the center of the oven and preheat the oven to 350°F / 180°C / gas mark 4. Line 2 baking sheets with parchment paper. Set aside.
- Shape cookies. Take the dough out of the fridge. Scoop portions of dough, 1.5 tablespoons each, and place them 3 in / 9 cm apart on the prepared baking sheets.
- Bake. Bake the mango cookies for 14 to 16 minutes or until a cookie springs back when gently poked with your finger.
- Cool. Remove the cookies from the oven and let cool on the baking sheet (tray) for 10 minutes. Then transfer them onto a wire rack to cool completely.
- Make glaze. In a small mixing bowl, whisk the powdered sugar, vanilla extract, and milk (or mango juice if using) until smooth. If needed, add more powdered sugar to thicken the glaze, or more milk to thin it out.
- Decorate mango cookies. Drizzle the glaze over the cookies and let set.
Store. Store glazed mango cookies covered or in an airtight container. They will last for 2 days at room temperature, or up to 1 week in the refrigerator.
Nutrition Information:
Yield: 30 Serving Size: 1Amount Per Serving: Calories: 91Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 65mgCarbohydrates: 10gFiber: 0gSugar: 3gProtein: 1g
Reasons to love this mango cookie recipe
- Mango flavor: Think a rich, buttery center with juicy mango bits and a sweet vanilla glaze. If you love mango desserts, homemade mango cookies are the best way to enjoy this delicious fruit.
- Soft texture: The cookies are inspired by old-fashioned soft cookies. They have crumbly edges and a super soft, tender texture similar to muffin tops.
- Simple ingredients: The recipe calls for everyday pantry staples you probably already have on hand.

More easy cookie & bar recipes
You can never go wrong with homemade cookies! Here are a few more delicious cookie recipes to share with friends and family. Whether you crave something chocolatey or fruity, there is a recipe for every taste.