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Mango crunch cookies

Mango crunch cookies

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus chilling and cooling
  • Easy
  • Makes about 14 large or 28 small cookies

Little hands can help make these fruity biscuits topped with icing and sprinkles. It's an ideal way to get kids in the kitchen

  • Freezable
Nutrition: per cookie (14)


  • 140g butter , at room temperature
  • 50g golden caster sugar
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 1 tbsp maple syrup
  • 100g dried mango , roughly chopped
  • 175g plain flour , plus extra for dusting

To decorate (optional)

  • 200g icing sugar , sifted
  • 3 tbsp mango juice
  • sprinkles


  • STEP 1

    Heat the oven to 180C/160C fan/gas 4. Place the butter and sugar in a food processor and blitz until smooth and creamy. Add the egg yolk, vanilla, maple syrup and mango. Whizz to blend in and chop the mango a little more finely. Add the flour and briefly blitz to form a soft dough. Turn out onto a floured surface and shape into a ball. Chill for 20 mins.

  • STEP 2

    Using a rolling pin, roll the cookie dough to the thickness of a £1 coin on a lightly floured surface, then cut out biscuit shapes with a 10cm cutter for large, or a 5cm cutter for smaller cookies.

  • STEP 3

    Transfer to a baking tray lined with baking parchment, and cook for 12-15 mins or until lightly golden and firm. Remove and leave to cool on a wire rack.

  • STEP 4

    If decorating, mix the icing sugar with the mango juice to make a runny icing. Drizzle or spoon the icing over the biscuits, then add the sprinkles if using, and leave to set. Will keep in a biscuit tin for up to 1 week.

Recipe from Good Food magazine, March 2014

Goes well with


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A star rating of 3.6 out of 5.5 ratings

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