Mango Hawaiian Cookies Recipes

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MANGO HAWAIIAN COOKIES



Mango Hawaiian Cookies image

This is a fresh cookie that I go for when I don't want the old standby chip cookies. A little lighter than most, and almost cake-like in the middle. They go really well with a pina colada or any other fruity drink for that matter!

Provided by Hupp

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 1h45m

Yield 36

Number Of Ingredients 14

¼ cup orange juice
½ cup chopped dried mango
½ cup butter, softened
½ cup shortening
¾ cup packed light brown sugar
½ cup white sugar
2 eggs
¾ teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup coarsely chopped macadamia nuts
¾ cup flaked coconut
½ cup chopped dried cranberries

Steps:

  • Preheat an oven to 325 degrees F (165 degrees C).
  • Simmer orange juice and mango in a small pan over medium-low heat for 8 minutes. Set aside. Beat the butter, shortening, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time. Combine the flour, baking soda, and salt in a separate bowl. Mix the flour mixture into the butter mixture until just incorporated. Fold in the macadamia nuts, coconut, cranberries, and mango; mixing just enough to evenly combine. Drop spoonfuls of the dough 2 inches apart onto greased baking sheets.
  • Bake in the preheated oven until the edges are golden brown, about 10 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 155.8 calories, Carbohydrate 17.9 g, Cholesterol 17.1 mg, Fat 9.1 g, Fiber 0.8 g, Protein 1.6 g, SaturatedFat 3.3 g, Sodium 96.6 mg, Sugar 10.4 g

MANGO CHUTNEY HAWAIIAN #2



Mango Chutney Hawaiian #2 image

Make and share this Mango Chutney Hawaiian #2 recipe from Food.com.

Provided by Ambervim

Categories     Low Protein

Time 1h50m

Yield 18 Cups

Number Of Ingredients 14

3 cups distilled white vinegar
6 cups white sugar
6 cups brown sugar
1 teaspoon cinnamon (I use much more)
2 teaspoons ground ginger
4 teaspoons ground allspice
1 teaspoon ground cloves
1 teaspoon ground nutmeg
5 chili peppers, small red seeded and chopped
1 teaspoon kosher salt
2 cups onions, chopped
3 teaspoons garlic, minced
16 cups mangoes, sliced (semi ripe ok)
1/2 cup almonds, sliced (optional)

Steps:

  • In a large pot, combine vinegar, sugars, spices and chile pepper. Bring to a boil and boil for 30 minutes.
  • Stir in onions, garlic, raisins and ginger. Boil another 30 minutes.
  • Add mangos and almonds (if using). Reduce heat to low and simmer for 30 minutes.
  • Pour into sterilized jars to 1/2 inch below lid level and seal. Process for safety.

Nutrition Facts : Calories 647.8, Fat 0.8, SaturatedFat 0.2, Sodium 155.3, Carbohydrate 164.2, Fiber 3.1, Sugar 159.2, Protein 1.8

HAWAIIAN MANGO DREAM CAKE



Hawaiian Mango Dream Cake image

I got this recipe from the Hawaiian cookbook that House Dragon sent me in a swap. This book is filled withtons of great recipes I'd like to share.

Provided by Shirl J 831

Categories     Dessert

Time 40m

Yield 1 cake

Number Of Ingredients 9

1 (18 ounce) box yellow cake mix
1/2 cup oil
4 eggs
1/2 cup water
1 cup ripe mango puree
1 (8 ounce) container Cool Whip
1/3 cup milk
1 (6 ounce) box instant vanilla pudding
1 cup ripe mango puree

Steps:

  • Combine all and pour into 9x13 pan. Bake 350 for 30 minutes.
  • Topping:.
  • Combine all and set in fridge. Pour on cooled cake and refrigerate at least one hour. Serve.

MANGO HAWAIIAN COOKIES



Mango Hawaiian Cookies image

This is a fresh cookie that I go for when I don't want the old standby chip cookies. A little lighter than most, and almost cake-like in the middle. They go really well with a pina colada or any other fruity drink for that matter!

Provided by Hupp

Categories     Drop Cookies

Time 1h45m

Yield 36

Number Of Ingredients 14

¼ cup orange juice
½ cup chopped dried mango
½ cup butter, softened
½ cup shortening
¾ cup packed light brown sugar
½ cup white sugar
2 eggs
¾ teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup coarsely chopped macadamia nuts
¾ cup flaked coconut
½ cup chopped dried cranberries

Steps:

  • Preheat an oven to 325 degrees F (165 degrees C).
  • Simmer orange juice and mango in a small pan over medium-low heat for 8 minutes. Set aside. Beat the butter, shortening, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time. Combine the flour, baking soda, and salt in a separate bowl. Mix the flour mixture into the butter mixture until just incorporated. Fold in the macadamia nuts, coconut, cranberries, and mango; mixing just enough to evenly combine. Drop spoonfuls of the dough 2 inches apart onto greased baking sheets.
  • Bake in the preheated oven until the edges are golden brown, about 10 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 155.8 calories, Carbohydrate 17.9 g, Cholesterol 17.1 mg, Fat 9.1 g, Fiber 0.8 g, Protein 1.6 g, SaturatedFat 3.3 g, Sodium 96.6 mg, Sugar 10.4 g

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