Transcript
Let me show you how to make these amazing
mango cookies today.
These cookies are so delicious and mango
forward and can easily be made dairy free.
I'm using a little bit of yogurt
in my recipe, but you can use plant
based yogurt or even mango pulp.
They are super moist
and just full of delicious mango pieces.
Okay, so let's get started.
I'm going to start
by blooming some saffron,
so I have a pinch of saffron here
and I like to bloom it with a cube of ice
because it's just so easy that way.
And I'm just going to set that aside.
I'm using two types of dried mangoes here.
I have regular dried mangoes and I'm also
using freeze dried mangoes.
I'm going to start
by chopping up the dried mangoes,
chop them up into small
pieces
and chop
the slice.
So these are I'm
I have a spice grinder here
or actually a coffee grinder
that I use for my spices and I have
just cleaned it out by grinding some plain
white rice a couple of times to make sure
that there is no spice flavor left.
And I'm just going to grind the freeze
dried mango
in there.
Okay.
Nice and powdered.
Now I'm just going to make my mango sugar
by combining the ground
mango dust
that I just made. Transfer the mango dust
to a bowl and
add three tablespoons of sugar
and a tiny pinch of turmeric for color.
And this is the sugar
that we're going to roll the cookies in.
Start
by creaming the butter and the sugar.
Now that the sugar and butter are creamed,
let's add the rest of the wet ingredients,
scrape
the sides. Add the yogurt.
I'm going to have them one at a time
so they can incorporate well
add the brown sugar,
turmeric,
vanilla.
My ice cube didn't melt all the way,
so I'm just going to hold that back
and add the rest of the saffron
and maple syrup,
scrape the sides and mix again.
Ok, that looks good.
Now, in another bowl, add the flour,
the salt,
the baking soda
ground, ginger
ground cardamom.
And I like to freshly grate the nutmeg.
So I have a whole nutmeg here
and a microplane.
And I'm just going to grate
about a quarter of the nutmeg and
whisk that all together.
Okay,
Now add the chopped, dried mangoes.
I'm actually going to use my hands
so I can break up any clumped up mangoes.
Yep. That looks good.
Okay, so now we're going to combine
the wet ingredients and the dry
ingredients, and I'm just going to use
my little spatula to do that.
So start by
just transferring about half of the dry
ingredients into the wet
and just gently mix that in the rest.
So the dough is nicely mixed together.
And at this point
you can refrigerate the dough
for anywhere from 20 minutes
to even a couple of days.
Or you could even freeze the dough,
if you like.
So the dough has rested
in the refrigerator
for about 30 minutes
or so and ready to make our cookies.
I have a half sheet pan
and it's lined with a sheet of parchment
just kind of place it so it fits nicely.
And I also have my mango sugar.
You don't have to measure
these to be exact.
I like to use my cookie scoop.
This is about a little bit
over two tablespoons
and it just makes it really easy
to scoop out the cookies.
So I just grab that, push it out
and I can just form it into a ball,
roll into the mango sugar
and place on there.
Now that the cookies are all rolled out,
just flatten them gently with a glass
and if it starts to stick a little,
you can just dip it in the sugar
and flatten.
And there it is.
I'm going to go bake these
for about 8 to 10 minutes
Okay, There they are.
They look fantastic.
I'm just going to gently transfer them
to a cooling rack.
Okay.
So just going to put this over here
and work on back to.
Okay, there you have it.
Mango cookies, super moist.
Let me break into one and just so
full of mango flavor.
So good.
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