Mango Cookies (Eggless) Recipe

Name: Mango Cookies (Eggless)
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 6
Cuisine: Korean
Ingredients: 200g Mango; 20g Sugar; 20g Honey; 10g Cornstarch; 50g Unsalted butter; 40g Powdered sugar; 0.5g Salt; 15g Milk; 1g Vanilla extract; 110g Cake flour; 10g Almond powder; 1g Baking powder

by Cooking Tree 2023-02-19

written by Cooking Tree Published: 2023-02-19Last Updated on 2023-02-13

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In Cooking Tree, we’re serving up delicious Mango Cookies (Eggless), and we’ll show you how to make them from scratch.

I made a mango cookie filled with moist mango~
I made mango-like jam and filled it with cookies and baked it, but it was really delicious because it was filled with crunchy cookies and fragrant mango~

I think it tastes like pineapple filling and baking. Since the mango is not too sweet, you can eat it without any burden.
I think it will be more fragrant and delicious if you add a little lemon juice at the end of boiling the mango.

It is important to completely cool the cookies before they cool as they are soft and can break.
I think it would be good to change the mold to a muffin mold or silicone mold.

Baking time and temperature may vary depending on the size of the cookie.

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Mango Cookies (Eggless)
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Rating: 5.0/5
( 93 voted )

Serves: 6 Prep Time: 40 Minutes Cooking Time: 20 Minutes 20 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

200g Mango
20g Sugar
20g Honey
10g Cornstarch
50g Unsalted butter
40g Powdered sugar
0.5g Salt
15g Milk
1g Vanilla extract
110g Cake flour
10g Almond powder
1g Baking powder

Instructions

Put the ground mango in a pot, add sugar and honey, mix, then add cornstarch and mix.
Bring to a boil over low heat, stirring until thickened, transfer to another bowl, cover with cling film, and cool.
Soften unsalted butter, add sugar powder and salt, mix, then add milk and vanilla extract and mix.
Sift the soft flour, almond powder, and baking powder, mix to form a lump, roll flat on a plastic wrap, and harden in the refrigerator for 1 hour.
Divide the dough into 6 pieces, put it in a buttered mold, spread it out with your hands, put the mango, and cover it with the dough to shape it.
Put it on the oven pan, bake in an oven preheated to 180 degrees for 17-20 minutes and cool.

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