First bake: mango and dark chocolate cookies

Mango and dark chocolate cookiesOne of the many foods I’m completely in love with is mango. It’s only at it’s best in the summer, when a fresh crop arrives from India/Pakistan – otherwise, it’s just not right. However, I impulse-bought some dried mango the other week and just as impulsively decided to fling it in some cookies with some dark chocolate.

Mango and dark chocolate cookies 3

I adapted a cookie recipe in my trusty BBC Good Food 101 Cakes and Bakes book for this, and it worked well. I tried a piece of mango before I put it in the dough, and it was rather chewy. I hoped that it wouldn’t be as chewy after baking, but it was still a little tough. However, the combination of the fruit and the chocolate and the lovely, sugary cookie dough was still fantastic!

Mango and dark chocolate cookie dough

Mango and dark chocolate cookie dough

I’m not sure if I’d be able to make these with fresh mango, as the fruit would be too wet. However, it could be worth slightly drying out pieces of fresh mango and trying them that way. Making these cookies has made me determined to invent a mango and chocolate cake in the summer, though, so I think that will be my next mango-based bake!

Mango and dark chocolate cookies

The recipe

Adapted from the recipe for Smarties cookies in BBC Good Food 101 Cakes & Bakes.

Makes 14 cookies

  • 100g/4oz butter, softened
  • 100g/4oz light muscovado sugar
  • 1 tbsp golden syrup
  • 150g/6oz self-raising flour
  • 50g dark chocolate, broken into chunks
  • 75g dried mango pieces

1. Preheat the oven to 180C/Gas 4/fan oven 160C. Line two baking trays with baking paper (or bake in batches).

2. Beat the butter and sugar in a bowl until light and creamy, then beat in the syrup.

3. Stir in half the flour. Stir the chocolate and mango into the remaining flour and stir into the mix, working together with your fingers to create a dough.

4. Divide into 14 balls, space them well apart on the baking trays and flatten slightly with your fingers.

5. Bake for 12 minutes until pale golden at the edges. Cool on a wire rack.

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2 thoughts on “First bake: mango and dark chocolate cookies

    • Don’t despise fresh mango!!! Wait until July/August and get yourself down to an Asian cash and carry/grocers for fresh mangoes from India/Pakistan. Believe me, they’re far superior to the mangoes you get year-round in the supermarket, both in terms of taste and texture 🙂

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