These healthy mango cookies are made with both fresh and dried mango, blended into a puree that gives them a deep tropical flavor and a soft, chewy texture. Blanched almond flour is the only flour, honey is the only added sweetener, and they're on the table in 30 minutes. Gluten-free, dairy-free, and refined sugar-free.
Mango is a favorite fruit in my household. I love tossing them in this Mango Avocado Salad or blending them into this Creamy Mango Smoothie. But mango's tropical, sweet flavor is also perfect for baking. I've tested this recipe numerous times, and it's always a hit. The mix of fresh and dried mango is what makes them taste like the next best thing to a ripe, juicy mango. Let's make them!
This recipe is part of my almond flour recipe collection: cookies, cakes, breakfasts, and a few savory surprises.
Why You'll Love This Recipe
- Fresh and Dried Mango: Using both gives these cookies a far more intense mango flavor than fresh fruit alone, plus a lovely chewy texture.
- Naturally sweetened: The mango does most of the work, with just a tablespoon or two of honey to round it out.
- An easy bake: They come together in 10 minutes, and then the oven does the rest.
- No grains: Almond flour is a nut flour, not a grain, so these cookies are naturally gluten-free and grain-free.
- Dietary info: Gluten-free, dairy-free, refined sugar-free, and Paleo-friendly, similar to my Almond Flour Banana Cookies.
Ingredients & Notes
Here are the main ingredients to make these mango cookies:
- Almond flour: Fine, blanched almond flour makes the cookie batter and keeps these naturally gluten-free. Leftovers can be used to make my Lemon Olive Oil Cookies or Almond Flour Mug Cake with Blueberries.
- Fresh mango: I usually use ripe champagne mangoes for the best fresh fruit flavor. One large or two smaller mangoes are all you need, and the riper, the better.
- Dried mango slices: Use unsweetened dried fruit. This is what concentrates the tropical flavor and gives the cookies their chewy texture, similar to my Chia Pudding with Mango Puree.
- Coconut oil: Its flavor melts perfectly into these tropical cookies and keeps them moist.
- Honey: A small amount adds sweetness and moisture on top of what the mango already brings.
- Egg: One large egg is all you need to bind the ingredients together.
- Lemon juice: Just a little, to add acidity and activate the baking soda.
- Baking soda: Acts as a leavening agent to help the cookies rise.
- Salt: A little salt enhances the flavor and balances out the sweetness.
Tip: Buy almond flour in bulk and use the rest to make other healthy treats like my almond flour chocolate cake or almond flour coffee cake.
How to Make Mango Cookies
Step One — Preheat the oven to 350°F/180°C and line a baking sheet with parchment paper. Place the almond flour, baking soda, and salt in a large bowl, whisk to combine and fluff up the flour, then set aside.
Step Two — Add the fresh mango, dried mango slices, lemon juice, egg, and honey to a high-speed blender. Blend on medium-high until you have a smooth orange mango puree.
Step Three — Pour the mango puree into the flour mixture along with the melted coconut oil. Stir thoroughly with a wooden spoon until you have a soft orange batter with no pockets of almond flour left.
Step Four — Scoop the batter onto the prepared baking sheet using a 3-tablespoon cookie scoop, leaving space between each one. This makes about 12 to 13 cookies. Flatten the tops slightly with a wet finger if you like (optional). Bake for 20 minutes, until firm on top and golden brown. Let the cookies cool completely; they keep baking and developing flavor as they cool.
Top Tips
- Use juicy ripe mangoes: This recipe needs ripe, juicy fruit for the best mango flavor and texture. Underripe mango gives you a bland cookie.
- Combine dry ingredients with a whisk: It fluffs up the flour and distributes the salt and baking soda evenly.
- Blend the puree fully: You want a smooth, thick orange puree with no chunks of dried mango left, or the texture will be uneven.
- Don't use a food processor or mixer for the batter: You don't want to overmix. Combine and fold the batter by hand with a wooden spoon.
- Cool at room temperature: Let the cookies cool completely on a cooling rack before moving or stacking them.
Storage
Store the completely cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, keep them in the fridge, where they'll last about 1 week.
Recipe FAQs
I've only tested this recipe with both fresh and dried mango, and the dried fruit is doing real work here: it concentrates the flavor and adds chewiness that fresh mango alone won't give you. Fresh mango is also much wetter, so leaving the dried out would change the batter consistency.
I blend my own puree from fresh and dried mango, so that's what I'd recommend. Shop-bought purees and canned pulp vary a lot in sweetness and water content, and many have added sugar.
Yes. "Biscuits" is the British, Irish, Indian, and Australian word for what Americans call cookies, so if you searched for mango biscuits, this is the recipe you're after.
They can certainly be enjoyed in moderation as part of a balanced diet. They're a sweet treat, but they contain no refined sugar and are gluten-free and dairy-free.
More Cookie Recipes You Might Like
Made this? Tell me how it went in the comments and leave a star rating below. I love to hear from you. And don't forget to subscribe to my monthly newsletter! — Mariska
📖 Recipe
Mango Cookies with Fresh and Dried Mango
Mariska RamondinoEquipment
- Bowls For mixing dry and combining wet ingredients
- 1 whisk For fluffing up the flour
- 1 high-speed blender To make the mango puree
- 1 Wooden Spoon or Spatula For mixing and combining
Ingredients
- 1 ¾ cups blanched almond flour 175 grams
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup packed freshly chopped mango (150 grams) From one large peeled and pitted mango
- 1 (8 ounces/227 grams) package dried mango unsweetened
- 1 teaspoon lemon juice
- 3 tablespoons honey
- 1 large egg
- ⅓ cup solid coconut oil, melted 70 grams
Instructions
- Preheat the oven to 350 degrees F° or 180 degrees C°.
- Place the dried ingredients in a large bowl. Use a whisk to combine. Set aside.1 ¾ cups blanched almond flour, ½ teaspoon baking soda, ¼ teaspoon salt
- Place the fresh mango, dried mango slices, lemon juice, egg, and honey in a high-speed blender. Blend until you get a beautiful orange mango puree.1 cup packed freshly chopped mango (150 grams), 1 (8 ounces/227 grams) package dried mango, 1 teaspoon lemon juice, 3 tablespoons honey, 1 large egg
- Add the blended puree to the bowl with the reserved flour mixture together with the melted coconut oil.⅓ cup solid coconut oil, melted
- With a wooden spoon, thoroughly combine all the ingredients until the almond flour is well mixed with the wet ingredients, and you get a beautiful orange batter.
- Scoop the cookie batter onto a prepared baking sheet using a 3-tablespoon cookie scoop, leaving enough space between the scoops. You should get about 12 to 13 cookies. Optional: You can slightly flatten them at the top with a wet finger.
- Place in the oven and bake for 20 minutes or until firm at the top and golden brown.
- Allow to cool completely. Once out of the oven, they continue to bake and develop their flavors while hot. Enjoy!
Notes
- Combine the dry ingredients with a whisk to fluff the flour and thoroughly mix the salt and baking soda.
- Keep stirring the wet and the dry ingredients until they are thoroughly combined. Make sure there are no pockets of almond flour left.
- I use a large cookie scoop (3 tablespoons) to form the cookies and get about 12 to 13 pieces. If you don't have a cookie scoop, drop three tablespoons of cookie dough on top of each other onto the baking sheet and round it off with your finger into a round cookie shape.
- The cookies will stay fresh for 4 days at room temperature when stored in an airtight container.
- But I prefer to store them in the fridge for longer storage.
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Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
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