Mango Crunch Cookies Recipes

MANGO CRUNCH COOKIES

Steps:

• 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.
• 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.
• 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.
• 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.

MANGO CRISP DESSERT

Steps:

• Preheat the oven to 350 F.
• Butter a 1 1/2-quart baking dish.
• In a bowl, combine the diced or sliced mangoes with the granulated sugar, cinnamon, lemon juice, and vanilla. Toss to blend and then toss with the cornstarch.
• Transfer the mango filling mixture to the prepared baking dish and set aside.
• In a clean bowl, combine the flour, oats, and brown sugar. Blend well. Add the softened butter and mix it with a fork, pastry cutter, or fingers until crumbly.
• Sprinkle the crumb mixture evenly over the mango filling.
• Bake the mango crisp in the preheated oven for 35 to 40 minutes, or until the topping is golden brown and the filling is bubbling.
• Serve the mango crisp warm, cold, or at room temperature.
• Top individual servings with sweetened whipped cream or ice cream and a sprinkling of cinnamon sugar, if desired.
• Cover the leftovers and store in the refrigerator.