Mango Cardamom Cookies with a Mango Glaze
Posted by Monica Puri Bangia | Under Dessert Monday Apr 20, 2009
So I am continuing with the mango theme. Since I opened a big can of mango puree for the lassi, I felt I needed to explore all aspects of cooking with mangoes and mango puree. I am hosting a book club meeting and wanted to make something sweet as well as something savory. For the savory I made a smoky hummus which I will post tomorrow. For the sweet I wanted to use the mango puree. I looked online for lots of mango desserts but nothing really jumped out at me. I finally came up with these delicious almost cake like cookies. I loved the mango cardamom flavor in the lassi so much that I decided to repeat it. The combination reminds me some Indian dessert- not sure which one. The mango glaze on top of the cookies provides a little bit of sweetness and creaminess that compliments the cookies really well. I used the whole wheat flour and turbinado sugar as usual- it makes me feel a lot better about making desserts like this- at least all the ingredients are natural and as unprocessed as possible. I wasn’t sure if my daughter would enjoy these cookies- but I guess since she loves mangoes so much, she really enjoyed them!
- 1 stick unsalted butter, room temperature
- 1 cup turbinado sugar
- ½ cup mango puree
- 1½ teaspoons lemon zest
- 1 teaspoon vanilla extract
- 10 cardamom pods, crushed and the green skin removed (equivalent to 1 teaspoon cardamom powder)
- 1 egg
- 2½ cups white whole-wheat flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup buttermilk
Preheat oven to 400 degree F.
In large mixing bowl, cream butter and sugar together in an electric mixer. Add the mango puree, lemon zest and egg; mix well. In a medium bowl, sift the flour, baking soda, baking powder and salt. Carefully fold in the dry ingredients and buttermilk into the wet mixture with a rubber spatula. Drop a small scoop full of dough onto 2 parchment-lined cookie sheets. Bake for about 15-18 minutes or till golden brown. Transfer to a wire rack to cool. Drizzle the mango glaze with a fork on the cookies.
Mango Glaze
- 1 cup powdered sugar
- 4 tablespoons mango puree
Whisk the powdered sugar with the mango puree until smooth. Drizzle on the cookies.
I was at Monica’s book club meeting and can tell you these cookies are great–I had four and debated about stealing one more for the road. I would definitely try this one!
Elaine I would have given you some to go- you should have asked!!
Thanks for the kind words!!
Monica,
I have six VERY ripe mangoes in my house. Can I use them for this recipe (or perhaps you have something else to suggest to use them)? My other question is, can I freeze the mangoes I don’t use?
Well, you can use the pulp for this cookie recipe but my concern is that most fresh mangoes have a stringy texture and that will compromise the cookies- also you are going to have to tweak the taste to make sure it has enough sugar (the puree is always sweeter).
I would peel the mangoes and take the pulp out. You can make yummy mango shakes out of them or use them in a salsa and serve it either with a fish or some chips- recipes are on the blog. Finally, I think if you freeze the pulp- it should keep just fine.
Good luck!