Mango and White Chocolate Chip Cookies

I love mango and white chocolate and until now, I had not paired the two in a baked cookie.  I have no idea what I was waiting for because the flavor combo worked so well in these golden little cookies.

However, I could have eaten the whole bowl of raw dough without actually baking any cookies.  It was ridiculously good.

While it was chilling in the refrigerator, I had to go run errands so that there would still be dough left to bake with because there were lots of BLTs (bites, licks, tastes) happening.

After the cookies baked and cooled, and I bit into those little morsels of chewy baked-in mango, it was such a happy surprise, and I was glad I baked them after all.

Both the white chocolate chips and the mango chunks make these cookies sweet, and although the cookies are a little thinner than I was hoping for, they are so soft and chewy.

Baking with fruit seems tends to produce thinner cookies in my experience.

Between the rum and the raisins, the Dark Rum Oatmeal Raisin Cookies were on the thinner side, but they were extremely soft and chewy, too.

But since soft and chewy is the only way I like cookies, these were just fine by me.

These were gobbled up fast.

The only thing that happens faster is drama breaking out in the OC among the ladies who lunch.  I am pretty excited the new season starts Tuesday evening.

 

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Mango and White Chocolate Chip Cookies

Makes approximately 3 dozen medium-sized cookies

1/2 cup butter, softened

3/4 cup light brown sugar, packed

1/2 cup sugar

1 large egg

1/2 teaspoon vanilla extract

1/2 teaspoon cinnamon

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 1/4 cup all-purpose flour

3/4 cup white chocolate chips

1/4 cup mango, diced (I used TJ’s frozen mango chunks, diced)

1/4 cup any other type of chip or add-in: butterscotch, chocolate, toffee bits, dried mango or banana pieces, optional

Preheat oven to 350F and prepare cookie sheets with Silpat liners, parchment paper, or spray cookie sheets with cooking spray. (You could also make these cookies in muffin tins or whoopie pie pans for deep dish cookies by following these steps)

In a large mixing bowl, cream together the butter and sugars. Add the egg, vanilla, cinnamon and mix. Add the baking soda, baking powder, flour and mix until just combined. The dough should be slightly thicker than normal cookie dough because the water content in the fruit will thin out the dough so ensure your dough is somewhat thicker than typical cookie and you may need to increase to 1 1/2 cups of flour. By hand, stir in the white chocolate chips and mango, diced in chocolate chip-sized bits.

Chill the dough for 15-20 minutes in the freezer or 1 hour (or more) in the refrigerator before scooping onto cookie sheets as chilled dough creates cookies that spread less when baking and these cookies do spread. Scoop the chilled cookie dough into 1-inch balls on cookie sheets, at least 2 inches apart and do not crowd them (no more than 9 cookies per cookie sheet, mine spread quite a bit).  I recommend this cookie scoop for perfectly sized cookies. Bake cookies for 10 to 12 minutes, or until they are barely browned.  The cookies may look pretty raw even at 12 minutes and that’s okay as they will continue to firm up as they cool out of the oven. Allow the baked cookies to remain on the cookie sheets for a few minutes to cool before attempting to move them to racks or eat them.

Store cookies in an airtight container on the countertop or store extras in the freezer for up to 3 months for longer-term storage.

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The dough was extremely good and if you don’t care about one raw egg and a little salmonella eating raw dough, you may not even get around to baking these.  I almost didn’t.

But the baked cookies are easier to transport in lunch pails than gobs of raw dough.

If you’d like to eat raw dough more safely without raw egg involved, try White Chocolate & Mango Cookie Dough Bites

Today’s cookies also remind me of a fruitier and non-peanut buttery version of Peanut Butter Oatmeal White Chocolate Chip Cookies.  Something about the chewy factor and the white chocolate chips.

If you like white chocolate chips and want to go in a more cinnamon and sugary direction rather than the mango direction, you may like White Chocolate Snickerdoodle Cookies

The combination of mango and white chocolate feels like a warm weather cookie combination and makes me feel like spring is just around the corner.

Maybe if I eat another mango cookie the weather Gods will bring spring and warm here to stay.

It’s worth a shot, right?

Do you like white chocolate?  Mango?

I love both.  I have all my White Chocolate Recipes consolidated because I adore it and it’s so fun to bake with.

There’s Mango Recipes, too.

Have you ever baked or cooked with fruit?

I’ve made lots of banana-based desserts & recipes: From Peanut Butter Banana Bread (Vegan, GF) which is the moistest, densest, and richest banana bread I’ve ever had to Microwave Blueberry Banana Oat Cakes (Vegan, GF)

Cooking with oranges lends great flavor to foods: From Cranberry & Orange Ginger Mango Chutney to Orange PushUp Smoothies, fruit is fun to bake with.  Especially if you can turn it into cookies.

   

77 Responses to “Mango and White Chocolate Chip Cookies”

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    Michele Sparrow — February 6, 2012 at 8:03 pm

    I absolutely LOVE white chocolate. I would much rather have white chocolate than milk chocolate or dark chocolate. Have you ever had one of those White Chocolate Macadamia Cliff bars? Delicious. These cookies look fantastic. I love the idea of pairing white chocolate and mango together.

    Baking with blueberries and also with bananas are always a hit in my house. I love banana bread and also blueberry muffins/pancakes. They are all hits in our house!

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      Averie @ Love Veggies & Yoga — February 6, 2012 at 8:26 pm

      Yes those Cliff bars are awesome. I love those things.

      Baking with blueberries…I need to do more of that! I fell out of the habit and it’s been too long!

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    Krissy's Creations — February 6, 2012 at 8:05 pm

    Mango in a cookie?!?! Oh YA! Gotta try these!!!

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      Averie @ Love Veggies & Yoga — February 6, 2012 at 8:25 pm

      Just make sure you chill the dough first if you make them. And I need to make your truffles from today!

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    Jolene (www.everydayfoodie.ca) — February 6, 2012 at 8:41 pm

    I like both white chocolate and mango, but have never had them together. Sounds great though!

    I am not afraid of raw cookie dough at all … or raw eggs. I’ve never heard of someone actually getting sick from raw eggs. My dad used to drink about 20 a day when he was into body building!

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    Laura @ She Eats Well — February 6, 2012 at 9:22 pm

    I absolutely love Mango. Those cookies are very, very Summery (as I look out the window and it’s raining…ha!). This sounds like a winning combination to me….love white chocolate.

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    Molly — February 6, 2012 at 9:30 pm

    those look fabulous i love mango!

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    Katie — February 6, 2012 at 9:50 pm

    YUM. Two of my favorite flavors that I don’t eat enough of. Was the mango frozen still? I wonder if they’d be less flat if you thaw them first and then drain them? Or use dried, soaked mango?

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      Averie @ Love Veggies & Yoga — February 6, 2012 at 9:58 pm

      You read my mind. Yes the mango was still frozen and had I thought about it more in advance, I should/could have thawed the mango in a bowl, waited for it to come to room temp, drained off any excess water and/or wrung the room-temp fruit out with a paper towel to soak up any water. OR..used dried mango (but I didnt have any on hand) and was hellbent on using mango in cookies at that very moment.

      The thing is that the dough was not watery in the least going into the oven. It was very solid, more solid than the avg run of the mill standard choc chip cookie dough, for example…I truly think it also has to do with fruit sugars, sugar alcohols being released when heated. Because the net result was eerily similar to the rum cookies I made…same SUPER soft and chewy texture, bend-able in fact. I could geek out and go Alton Brown here forever….

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    Julie — February 6, 2012 at 9:57 pm

    When I saw this post title, I immediately thought of the cookie dough bites! I still have to make them. It is so happening on Wednesday and I will post how much I love them… because that will definitely be the case!

    I bake with dried fruit. I made a chocolate chip cookie with banana chips once and that actually worked really well. I also did a tropical dried fruit stollen last year.

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      Averie @ Love Veggies & Yoga — February 6, 2012 at 10:00 pm

      Please LMK how they turn out for you…and as you were typing this about the dried mango, I replied to another commenter re using dried mango in these cookies.

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    Kathryn — February 7, 2012 at 1:12 am

    What an awesome combination of flavours, I never would have thought of putting mango and white chocolate together but they look like a real ray of sunshine!

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    Clare — February 7, 2012 at 1:38 am

    Mango and white chocolate is one of my absolute favourite combinations.. combined with macadamia nuts would be pretty awesome too! These look delicious Averie, thanks for sharing! I love cooking with fruit, definitely looking forward to trying these :)

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      Averie @ Love Veggies & Yoga — February 7, 2012 at 7:57 am

      Ahh yes, the classic white choc and maca nut cookie and if you like nuts in your baked goods, toss them into these. I wanted to keep these nut-free and focus on the other goodies.

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    Paula — February 7, 2012 at 2:45 am

    Mango and white chocolate reminds me of the tropics and is so good together. I just made your no bake version last month but just threw the chips into the dough instead of using them as a frosting. Your baked version looks wonderful! I threw the remainder of a bag of tropical fruit trail mix into standard tollhouse type cookie base and wound up with a good batch of bars.

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      Averie @ Love Veggies & Yoga — February 7, 2012 at 7:56 am

      Glad to hear you made the nobake version and a bag of dried tropical trail mix sounds perfect. If I would have had that for these, I would have thrown that in, too!

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    Erica — February 7, 2012 at 2:54 am

    Always fun to try out new flavors in your cookies! I am a huge mango fan!! And cant wait fo the OC!

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    Alyssa (Down To Earth) — February 7, 2012 at 4:01 am

    These remind me of spring time for some reason; they sound so fresh and sweet. I love the sky-high cookie stack photo above the recipe. One question for you: The recipe says to store on the counter in air-tight container…I’ve never used fresh produce in a cookie and I’m curious to know how long you think they’d be good on the counter for? (Not that they’d make it past day 3, but just curious). Thanks!

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      Averie @ Love Veggies & Yoga — February 7, 2012 at 7:55 am

      Well after it’s baked, it wouldn’t technically matter, more or less…the same principle as banana bread stored on the counter or a blueberry muffin on the counter. So use your judgment and common sense I’d say…a few days and either eat them (not a huge problem!) or put the in the refrig or freezer is my thought.

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    Katrina @ Warm Vanilla Sugar — February 7, 2012 at 4:05 am

    Mangos?! Yuusssss!! These look so chewy and yummy! The perfect cookie :)

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    Sally @ Spontaneous Hausfrau — February 7, 2012 at 4:39 am

    This is a good idea! I’ve used dried mango in muffins before – it ended up yummy but ultimately, I picked out the mango in all the muffins and ate it because I go that crazy for mango!

    I like how these cookies turned out really thin, though. It better showcases all the good stuff in the cookies!

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    Liz (Little Bitty Bakes) — February 7, 2012 at 4:42 am

    YUM! I love mango – actually eating Greek yogurt with mango butter as I type this :) I love the thought of white chocolate and mango together, great idea!

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    Leanne @ Healthful Pursuit — February 7, 2012 at 4:50 am

    Your cookies are always so flat, chewy and perfect looking! Good on you for combining your favorite flavors into one! Sometimes I’m always so afraid to do that in feat that I’ll ruin the two… but this sounds really, really good!

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      Averie @ Love Veggies & Yoga — February 7, 2012 at 7:53 am

      I wish they were a little thicker but that didn’t impact taste at all. Some food chemistry of some sort at play. :)

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    Cat — February 7, 2012 at 4:55 am

    Sounds & looks delicious as always!

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    Heather (Where's the Beach) — February 7, 2012 at 5:30 am

    Definitely a fan of white chocolate. I like the flavor of mango, not the texture. But these cookies would probably solve that problem ;-) I’m thinking these would be fantastic for a fun summer pool party too.

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    katie @ KatieDid — February 7, 2012 at 5:45 am

    I shouldn’t have looked at this before eating breakfast- my mouth is watering for buttery mangoey goodness right now. I actually love thin cookies, I think they look awesome!

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    Alison @ Ingredients, Inc. — February 7, 2012 at 6:36 am

    ooooh! Great combination!!

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    Mariel — February 7, 2012 at 7:14 am

    mango in cookies? that is so genious. WOW!

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    Deborah — February 7, 2012 at 8:05 am

    I love chewy cookies, so I know I’d love these!!

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    Heather @ Get Healthy with Heather — February 7, 2012 at 8:35 am

    I LOVE mango, and I’m sp glad you used fresh mango in here instead of dried. It’s waaaaaayyyyy better.

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    Cat @Breakfast to Bed — February 7, 2012 at 10:28 am

    I have found baking with fruit, when not a cake or quickbread, can be somewhat problematic. Oats make it a little easier, but still pretty problematic. I love mango, though. I am thinking that a mango and white chocolate quickbread could be good too?

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      Averie @ Love Veggies & Yoga — February 7, 2012 at 2:26 pm

      Yes or mango donuts because they’re more forgiving…donuts or quick breads are easier than cookies. That’s why people make blueberry or banana muffins or breads, not cookies I think!

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    Kris | iheartwellness.com — February 7, 2012 at 11:03 am

    What a fun combo!!! I baked scones with mango chunks and choco chips once and fell in love…but never with white chocolate…pretty “Tropical” if you ask me!!

    Your cookies kill me through my mac…sigh.

    xxoo

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    Amber K — February 7, 2012 at 11:14 am

    Okay, you know I LOVE white chocolate, but I have never really been a fan of mango. Although, I do have to say the very best thing about eating soft and chewy cookies is eating the dough beforehand. Leave out the raw egg and I can eat it all in cookie dough form….okay now I know what I’m making today!

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    Margarita — February 7, 2012 at 11:20 am

    Oh my goodness! I’m from the tropics and I never thought of using mangoes in cookies. How did you make your cookies so thin? They look soooooooo good!

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    Sarah — February 7, 2012 at 1:25 pm

    I miss your raw vegan recipes…..

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    Lindsay @ Fuel My Family — February 7, 2012 at 1:42 pm

    I love how thin and crispy those look! I am a cookie dough monster! I eat at like 5 cookies work of dough before they make it into the oven. At least if I get salmonella, I can sit back and think about how good that dough was while I was eating it!

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    Kat — February 7, 2012 at 3:12 pm

    these look fabulous! i bet white chocolate bark with mango and something tart like dried cranberries or cherries would be amazing too. since having my daughter almost 4 weeks ago, there has been lots of cookie-baking action going on here – mostly oatmeal raisin because those are the ingredients i have on hand – and besides, who needs to nap when the baby naps when there are COOKIES to make??? the sweet tooth i acquired while preggo has not gone away – it’s increased – and so I am loving your blog even more to at the very least drool over pics!

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      Averie @ Love Veggies & Yoga — February 7, 2012 at 6:43 pm

      Motherhood and pregnancy works in strange and mysterious ways, doesn’t it :) congrats on your bundle of joy! And on your sweet tooth :)

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    Melissa | Dash of East — February 7, 2012 at 3:23 pm

    I’m pretty sure I died and went to heaven when I saw the title of this post. And I’m so happy to hear that the cookies turned out yummy! I’m going to definitely have to try this recipe out asap.

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    myfudo — February 7, 2012 at 6:45 pm

    My daughter adores mangoes…I want to try this out. I don’t have mango chips, though. I have dried mangoes, but i don’t think it will turn out well, if I replace the frozen mango chips. Gotta go and get the right stuff then. Thanks!

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    DessertForTwofortwo.com — February 7, 2012 at 9:29 pm

    I’m kinda sorta addicted to the dried mango slices from TJ’s. It’s embarrassing. This recipe gives me a chance to buy their frozen chunks…this could be dangerous! ;)

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    Victoria — February 10, 2012 at 1:00 pm

    I was reluctant, yet, compelled to make these cookies. Mango and white chocolate?? Well, I used fresh mangos and they definitely made the cookies softer, BUT, what a hit. Absolutely delish right out of the oven. I work at a Police Department and the boys went crazy for these. Even made me go on line and print out the recipe! I’m thinking I will make them again, but, this time try pineapple and maybe some coconut. THANKS!

    • #
      Averie @ Love Veggies & Yoga — February 10, 2012 at 10:57 pm

      I LOVED this comment!! THANK YOU!! I emailed it to my husband and told him that even cops like my cookies :) Who would have thought a bunch of cops eating mango and white choc cookies and asking for the recipe. I love stories like this and the pineapple idea sound fun. Come summer time with peaches, nectarines, etc I’m going to play around with those using this as the cookie base, too!

      The funny thing is that I *almost* didn’t blog this recipe b/c I didn’t know if people would like the thin but still soft and chewy texture. Glad it turned out okay on your end with the P.D.!

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    Online Parenting Class — February 13, 2012 at 1:32 am

    that looks really delicious!

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    Victoria — February 23, 2012 at 3:21 pm

    Hi! Your stalker here. Just made these again. This time I used dried pineapple and 1/4 cup of coconut. Also, substituted 1/4 flour with coconut flour. Total yum. They didn’t flatten out like the mango ones, but, totally delish.

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      Averie @ Love Veggies & Yoga — February 23, 2012 at 10:07 pm

      Love the feedback..thank you! The reason they stayed fatter, I presume, is because there was no moisture from fresh fruit which makes cookies flatter (b/c you used dried fruit). I bet if you used canned pineapple (or fresh) that the result would be flatter like the mango ones…

      Coconut flour being subbed in for 1/4 c of regular flour..very good to know! I have TONS of coconut flour, I need to bake with it more…thanks for the reminder.

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    Kristin — May 16, 2012 at 5:40 am

    I had a quick question- I made these for Mother’s Day- they were devoured and quickly declared the most amazing cookies- I personally thought they were a little too sweet for me- thought the flavor combination is incredible and the texture is spot on- I was wondering if I were to decrease the sugar and/or white chocolate chips- would you have any recommendations on other tweaks? Should I use more flour?

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      Averie @ Averie Cooks — May 16, 2012 at 8:11 am

      If they were devoured and declared the most amazing cookies, I probably wouldn’t mess with the recipe :)

      But if you must….

      You could try to reduce the brown sugar to 1/2 cup and see if you like that more. Not sure reducing it 1/4 cup is going to change much but it may be just enough for you. I have no idea if you start reducing sugars what that will do to the dough and can’t guarantee results, but LMK!

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    Kristin — May 16, 2012 at 6:39 pm

    Thanks! They definitely were great as is, I just thought if I could cope with less sugar and they were still yummy, why not? ;) especially heading into summer! I will let you know if I do, but I do hope I didn’t insult you, just always watching the sweets& these were too yummy for just once in a while!

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      Averie @ Averie Cooks — May 16, 2012 at 6:46 pm

      Oh not insulted at all! Email is a hard medium sometimes :) Anyway I think you could probably cut the sugar back a smidge and maybe even reduce the amt of white choc chips used, they are really sweet and so maybe less chips, and more dough without the chips, could help things too. I totally understand about watching the sweets…believe me, with all I cook and bake, I have to use the a few bites and donate approach or else I’d be 9000 lbs :)

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    Kristin — May 18, 2012 at 7:08 am

    haha, I can imagine! I have many of your treats bookmarked! My eyes are on those mango dough balls next :) – I was also thinking about the chips might be the easiest way to cut back a little! Thank you again! (Also, feel free to donate baked goods to my home in RI anytime ;) )

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      Averie @ Averie Cooks — May 18, 2012 at 8:52 am

      The mango dough balls are so good for a quick little treat! Keep me posted what you end up making!

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    Karen — April 4, 2013 at 3:47 pm

    I made a batch of these for a lunch with my mom and sister and we all loved them. The mango is such an unexpected flavor but quite yummy. I’ve never made cookies with fruit in them before but this is going on my permanent baking list. Thank you for sharing!

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    Lexi — April 12, 2014 at 3:24 pm

    Just made these today. OH MY GOSH. Legit the best cookies I’ve ever tasted. Cookies by themselves are addicting but when you combine mango and white chocolate it is better than everything. These cookies may be thin but they are DELICIOUS!!!

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      Averie Sunshine — April 12, 2014 at 11:02 pm

      Oh wow, blast from the past. I haven’t thought about this recipe in years but I remember them well. They were incredibly good! Along those same lines are these.
      http://www.averiecooks.com/2012/12/cranberry-and-white-chocolate-chip-cookies.html

      Although I haven’t tried that dough base with mango, I bet it would work and would be delish. They’re super soft, buttery, and creamy, but set up a little thicker in case you want to try that dough base, too!

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