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.



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.


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 comments on “Mango and White Chocolate Chip Cookies”

  1. 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!!!

  2. 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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  5. 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 ;) )

  6. 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!

    • 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 :)

  7. 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?

    • 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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  12. 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.

    • 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.

  13. 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!

    • 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.!

  14. 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! ;)

  15. 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!

  16. 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.

  17. 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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  19. 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!

  20. I miss your raw vegan recipes…..

  21. 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!

  22. 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!

  23. 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.


  24. 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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