Easy Mango Butter Cookies

These very basic, 4-ingredient piped butter cookies flavoured with fresh mango puree are delicate, buttery and fruity with a crumbly texture! I have piped them into small swirls using a closed star nozzle, but you can pipe any shape you prefer. After piping, they have to be chilled for a couple of hours before baking, if you don’t want them collapse into a puddle when baked, so do plan ahead. Use fresh, ripe, aromatic mango if possible. If using frozen one, thaw and drain before turning them into puree.


100 g Unsalted butter, softened 80 g Powdered sugar, sifted 70 g Mango puree, at room temperature 175 g Plain flour

Cream together the softened butter and icing sugar with an electric hand mixer until the mixture is well combined and smooth, about 2 minutes. You are NOT looking to get this very light and fluffy like you prepare a pound cake – if you incorporate too much air to the batter, the cookies will spread when they bake.
Add the mango puree and mix until fully combined. Sift in the flour in 2-3 batches, mixing gently after each addition. Mix until you get a smooth pipeable consistency.
Transfer the mixture into a piping bag fitted with a closed star or French star nozzle. Hold the piping bag upright and pipe equal-sized swirl cookies onto a large baking tray lined with parchment paper. Pipe any shape you prefer. Chill the whole tray, uncovered, for 2 hours or up to overnight if time allows.
Preheat the oven to 180C/350F. Bake cookies for 12-14 minutes until lightly golden on the edges. Cool completely before storing.