Print

Mango Cream Sandwich Cookies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 60 reviews

These elegant Mango Crème Sandwich Cookies transform soft, tender mango-studded cookies into delicate sandwich treats filled with a silky mango–vanilla cream. Perfectly balanced with a lightly fruity tropical flavor, these bright and irresistible cookies are ideal for afternoon tea or a sunny winter escape, combining soft cake-like texture with a luxurious creamy filling.

Ingredients

Scale

For the Mango Cookies

  • 2 ½ cups (300 g) all-purpose flour
  • 1 ½ tsp baking powder
  • ¾ cup (170 g) salted butter, softened
  • ⅔ cup (150 g) granulated sugar
  • ⅓ cup (75 g) brown sugar, packed
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • ¼ cup (60 ml) milk
  • 2 cups (320 g) diced fresh or frozen mango (pieces no larger than ¼ inch)

For the Mango Cream Filling

  • 4 oz cream cheese, softened
  • 3 tbsp butter, softened
  • ¾ cup powdered sugar
  • 2 tbsp mango purée (from fresh or frozen mango)
  • ½ tsp vanilla extract
  • Optional: 1–2 drops natural yellow coloring for vibrancy

Instructions

  1. Bake the Mango Cookies: Cream together the softened butter with the granulated and brown sugars until light and fluffy. Add the egg and milk, mixing well to combine. Gradually incorporate the all-purpose flour and baking powder. Gently fold in the diced mango pieces, then chill the dough to firm up. Scoop the dough onto baking sheets and bake in a preheated oven for 14–16 minutes until lightly golden. Remove and allow the cookies to cool completely on a wire rack.
  2. Make the Mango Cream Filling: Beat the softened cream cheese and butter together until smooth and creamy. Add the powdered sugar and mix until fluffy. Incorporate the mango purée and vanilla extract, mixing until the filling is silky and well combined. Optionally, add natural yellow coloring for enhanced vibrancy. Chill the filling in the refrigerator for 10–15 minutes to thicken.
  3. Assemble the Sandwich Cookies: Pair cookies of similar size. Pipe or spoon a swirl of the mango cream onto the flat side of one cookie. Gently press a matching cookie on top, applying light pressure so the filling spreads evenly to the edges. Chill the assembled sandwich cookies for 15 minutes to allow the filling to set cleanly.

Notes

  • Use diced mango pieces no larger than ¼ inch to prevent cookie spreading during baking.
  • If the mango is very juicy, pat it dry before adding to the dough to maintain proper consistency.
  • These sandwich cookies taste even better after resting overnight in the refrigerator, allowing flavors to meld.
  • For an extra elegant presentation, dust the assembled cookies lightly with powdered sugar before serving.

Find it online: https://yumfoodusa.com/mango-cream-sandwich-cookies/