Choco chippers with a twist! These Dried Green Mango Chocolate Chip Cookies feature a sweet, sour, and chocolatey flavor profile that’s unusual but addictive!
As you may or may not know, I have made enough chocolate chip cookies during the course of my recipe blogging adventure for it to becomes its own category and merit its own table of contents. Which is why I can say without a doubt this is the most unique choco chipper I’ve made yet! Dried Green Mango Chocolate Chip Cookies!
Why have I never thought of this before?
Seriously, I would love to know how Ms Rezel Kealoha came up with the idea for these cookies. I feel like one wouldn’t typically jump from chocolate chip to green mango when thinking about flavor combos. (Ripe mangoes would be a more common leap.) In any case, another thing I really love about this recipe is that it uses one of my favorite local delicacies, which is the dried mango. The Philippines is famous for its mangoes, so of course we have dried version too. This is a great chance for me to “flex” my favorite dried mango brand and variant lol.
This isn’t a sponsored post btw. I just seriously love the Philippine Brand Dried Green Mangoes. I love this more than any of the dried yellow mango brands because this is both sweet and sour– not just sweet. My tastebuds find this tug of war between sweet and sour super delightful! I can munch on an entire pack by myself!
The procedure for making these Dried Green Mango Chocolate Chip Cookies follows that of your typical choco chipper, but the addition of the sour dried mangoes adds a bit of a twist! Instead of the typical salt-topped cookie, you get a surprise sour hit in every bite instead.
It’s not an offensive sort of sour, mind you. There’s just enough to jolt your tastebuds awake. It plays surprisingly well with the chocolate and caramel notes of the cookies, and in fact, I do like it with a touch of salt.
Anyone who’s looking to try an interesting cookie recipe should probably give this a go! I served these cookies with some No-Churn Chocolate Espresso Ice Cream, but you can absolutely munch on these by themselves.
- I highly recommend using Philippine Brand Dried Green Mangoes for this recipe. It might be a little harder to source overseas, but here in the Philippines this is available in every supermarket. At least all the ones I’ve been to. This is also the best tasting dried green mango I’ve tried so far, so you get to enjoy the leftovers too. If you absolutely cannot find this specific brand, use what’s available. You can also use yellow dried mangoes, though that one will just be sweet.
- Cut the green mangoes into small chunks. They’re easier to munch in smaller pieces. Some of the mango pieces can turn tough to the bite after a few days.
- Avoid over-mixing the cookie dough once the flour goes in. Because you’ll be doing a bit more mixing once you add in the chocolate chunks and the chopped dried green mangoes, it’s okay to leave a few streaks of flour in the dough when you’re at that stage of mixing.
- Do not skip the refrigeration stage for the cookies. This not only helps the cookies maintain a nice chubby shape during baking, this also helps the dough develop more flavor. Some of the mango flavor will cling to the dough as well, creating a mighty tasty cookie!
- You can bake the cookies longer if you want them firmer. Bake for 10 to 12 minutes for a chewier cookie, and 12 to 15 minutes for a firmer/crisper cookie.
- I made 29 cookies using a 2-Tablespoon-capacity scooper. In case you used a bigger or smaller scooper, you might produce less or more cookies. Don’t forget to adjust the baking time if you’re using a differently-sized cookie scoop.
Dried Green Mango Chocolate Chip Cookies
- 2¼ cups (270 grams) all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup (225 grams) unsalted butter, cut into cubes and slightly softened but still a bit cold
- 1 cup (200 grams) brown or coconut sugar
- ½ cup (100) grams superfine white sugar
- 1 Tablespoon (15 mL) Vanilla extract
- 2 large eggs, room temperature
- 3 cups (540 grams) chocolate chips and chunks, combination of percentages recommended
- ¾ to 1 cup (170 grams) dried green mangoes, cut into small chunks
- Flaky sea salt, for sprinkling (optional)
- In a medium bowl, mix together flour, salt, and baking soda until well combined; set aside.
- In a separate bowl, beat together butter, both sugars, and vanilla extract until creamy. There will be specks of butter in the dough and that’s fine. (If using a stand mixer with the paddle attachment, start mixing the dough on low until it begins to come together, then speed up to medium until creamy.) Add in the eggs and beat until smooth.
- Add half the flour mixture into the butter mixture, mixing until just a few streaks of flour remain. Scrape down the sides and bottom of the bowl as necessary.
- Add in the rest of the flour mixture, and mix just until combined and the last streak of flour disappears. Scrape the bottom of the mixing bowl with a spatula to make sure there are no leftover clumps of flour. Do not over-mix.
- Fold in the chocolate chips/chunks and the chopped dried green mangoes until both are distributed throughout the cookie dough. Cover the bowl and leave the dough to rest in the fridge for at least 1 hour to help the flavors develop. (Can also be refrigerated overnight.)
- Once ready to bake, preheat oven to 350°F (180°C). If you’ve refrigerated the dough for more than 1 hour, you can take it out and let it soften at room temperature for about 10 minutes or so to make it easier to scoop. Line two baking trays with parchment paper.
- Using a 2-Tablespoon capacity scoop, portion the dough into mounds onto prepared baking trays. Place them at least 1-½ inches apart. Sprinkle tops with sea salt, if desired.
- Bake for 10 to 12 minutes for a chewier cookie, and 12 to 15 minutes for a firmer/crisper cookie. You can bake these cookies two trays at a time, making sure to rotate up and down, front and back, at halfway point.
- Cool cookies on the pan for 5 minutes before moving to a cooling rack to cool completely.
Watch how it's made
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