Summery, refreshing and extremely delicious EGGLESS MANGO crinkle cookies.
Troubleshooting, Doubts and Frequently Asked Questions:
Can I use mango puree directly?
I would not recommend that. When you make the mango reduction, you cook away all extra moisture in the mango and that way it enables you to concentrate the flavour of the mango.
Is the mango flavour really strong in this cookie?
The flavour depends upon what kind of mango you use to make the cookie. Even the colour of the cookie changes according to the type of mango you use. I used Alphonso mangoes and they have a bright yellow colour so the cookies look very vibrant. Some variety of mangoes do not have a strong hue and you might get a lighter colour. If you want you can add a few drops of yellow food colour.
One thing to note: This recipe does not use any artificial flavourings hence the mango flavour will be more natural. If you have tasted anything with mango essence, this cookie might be slightly different in taste compared to the artificially flavoured one.
My cookie did not spread! Why?
When making the cookie if your dough is either too dry or too cold then it will affect how the cookie spreads in the oven. The dough should be very soft but it should not be like a cake batter. Also,do not chill this dough till it becomes rock hard.
If you find that the dough is too dry then add one or two tablespoons more of the mango reduction, this will add a little more moisture to the dough.
Also note that if you chill your cookie dough, it should not be for more than 10 minutes, if the dough becomes too cold then the cookies might not spread when you bake.
Tip: If you want your cookies to have even more prominent crinkles, you can lightly slam the cookie sheet on your counter a few times as soon as you take your cookies out of the oven once baked. Be careful not to overdo it or they might break apart. Let the cookies cool completely on the tray.
What is the texture of this cookie?
This cookie has a soft texture. If you want them to be crispier, you can bake them a little longer, maybe 2-3 minutes more but I have not developed this recipe that way. The cookies will be softer. However, they are not chewy. Also, as they cool completely, they will be firmer. If you overbake the cookies, they might become dry.
Eggless Mango Crinkle Cookies
Mango puree reduction
- 125 g mango blended into puree
- 50 g Salted butter (softened to room temperature)
- 70 g caster sugar
- 1/4 tsp Vanilla extract
- 60 ml Mango puree reduction
- 1/4 tsp Baking Soda
- 1/8 tsp Baking powder
- 125 g All-purpose flour
- 10 g Cornflour or cornstarch
Make the Mango reduction
- Add the mango puree to a heavy bottom saucepan and bring it to boil on medium heat.
- Keep stirring constantly till the mixture thickens and becomes half in volume. It will take around 10-15 minutes.
- Set aside to cool.
Make the cookies
- Preheat your oven to 175C, prepare a cookie sheet.
- In a bowl add the butter and sugar, whisk very well for 2 minutes using a whisk.
- Now add the cooled mango puree reduction and vanilla, mix until combined. You can also add up to 2 drops of yellow food colour for a brighter yellow coloured cookie.
- Sift the all-purpose flour, baking soda, baking powder and cornflour into this bowl and mix until you don't see any dry flour.
- The dough should be scoopable and not too loose. If it is very runny, refrigerate for 30-45 minutes so you can scoop it out. The dough should not be too dry or too hard.
- Scoop the cookie dough and roll it in regular granulated sugar crystals and place on a prepared cookie sheet lined with parchment paper.
- Place them a little apart from each other because they will spread a little. (If they do not spread, please check notes and FAQs above the recipe card). You can press down the cookie a little to help it spread but if you face issues, please read the questions above the recipe card.
- Bake the cookies at 175C for 12-16 minutes depending on your preference of texture. If you bake them longer they will become more crispy.
- Let the cookies cool on the tray for 10 minutes before consuming. The cookies become firmer as they cool down.