Looking for a summertime homemade cookie that is easy to make and has that refreshing mango, lime, and macadamia nut taste I set out to create one. The perfect dessert after a summer holiday or weekend cookout. You get that zesty lime taste along with the tropical mango twist. Of course, you need a little crunch, and the macadamia nut does not disappoint.
It is nice to have homemade cookies that do not take all day in the kitchen during the summertime. This cookie only takes about an hour and a half from start to finish, including 30 minutes of chill time.
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Ingredients for Mango Lime Cookies
- Butter unsalted
- Cream Cheese
- Powdered sugar
- Egg
- Lime juice
- Lime zest
- All-purpose
- Baking powder
- Kosher Salt
- Macadamia nuts
- Dried mango diced
Types of Mangos for Cookies
My biggest question was what mango to use in my cookies. I purchased the top four types that will work in cookies. The only one I had to order online was the dried mango diced from Nuts. The other three I found at my local grocery store.
Fresh Mango
I first cut the fresh mango to see how it would cut up and how juicy it would be. If not too bad, I would lay the pieces on a paper towel to see how much fruit juice could be absorbed.
What a mess!!!
I stood there staring at the butchered mango that the pieces just fell apart. There was so much juice I knew I would never be able to use it. I have learned from experience that you will only have a damp, soggy cookie if there is too much fruit juice in the cookie dough.
Now with a different type of cookie I might make a puree out if it to add to cookie dough, but that is a different recipe that I might create at a later date.
Freeze-Dried Mango
I put the freeze-dried pieces into a small plastic bag and smashed them with a rolling pin. This gave me a combination of mango dust and small pieces. I was not fond of the taste. It had a gritty and artificial flavor I did not want for my cookies. I am not sure where I would use these except as a snack. So on to the next test.
Dried Sugar Mango Strips
My one local store has a bulk food section which is where I picked up the mango strips. They are bright orange and very sweet. I could barely taste any mango, just sugar. This would be OK for a snack, but not sure it would add value to my cookies except for adding sweetness. On we go to the next and final taste test.
Dried Mango Diced
I have purchased from Nuts.com in the past, and they have quite a variety of dried fruit. They had dried mango that was already diced, so I grabbed a small one lb. bag to see how they tested. They do have some sugar on them but not that much. The plus is I could taste the mango without a ton of juice. So, I decided on this for the mango in my cookies.
Zesting and Chopping Ingredients
As always, I weigh my ingredients beforehand to have them ready to add to my mixer. Weigh or measure the powdered sugar and set it aside. Next, weigh or measure the flour, baking powder, and salt, running a whisk through to blend.
Grab a cutting board and zester along with a sharp knife.
You want to zest and juice a lime. Try to only go over the same spot no more than twice; you don't want the white of the flesh since it can be a bit bitter. Limes have a very thin skin, so you don't want to press too hard when zesting your lime.
When chopping the macadamia nuts, I try to cut them in half, so they are closer in size to the diced mango. This way, it is more of an even taste when you bite the cookie.
Mixing Instructions
Add your room-temperature butter and cream cheese to the mixer bowl. On a medium mixer speed, mix for about 2 minutes. Scrape down the sides of the bowl.
Add the powdered sugar and start at a slow speed of your mixer. Gradually increase the speed to medium and mix for 2 to 3 minutes.
You want the butter, cream cheese and powdered sugar to look creamy before you add the rest of the components.
Add the egg and incorporate. Scrape down the sides and add the lime juice and the lime zest. Mix for 30 seconds. Gradually add the flour mixture. I scrape down the sides to make sure all the flour is off the sides and finally add the dried mango and the macadamia nuts. Mix for about 15 seconds.
Cover loosely and chill for 30 minutes.
Scooping and Baking
Preheat your oven to 350°F (175°C or 180°C) and line 2 cookie sheet pans with parchment paper. I use a cookie scooper to get consistent size cookies.
Scoop 12 cookie dough mounds onto a prepared sheet pan and bake for 11-13 minutes. After taking the cookies out of the oven, I move them to a cooking rack.
Enjoy!
FAQs
Store the cookies in an airtight container at room temperature for 5 to 6 days. So, to extend the cookie's life, you can also store it in the fridge. I like mine at room temperature.
Well, you can, but know that it will change the taste of the cookie. Limes seem to go a little better with mangos than lemons, but you might like the taste better if you are more of a lemon person. Mangos also go a little better with oranges than lemons. I know tough choice. 🙂
Although the macadamia nut is a seed, they have found some people with nut allergies who can eat it. If you are allergic to nuts, I would take precautions about eating any nut unless you have been tested. That is the surest way to know.
If you are not a macadamia nut kind of person you can substitute other nuts but if you are looking for flavors that go well together the mango, lime, and macadamia nut, are the best match.
Other Summertime Cookies
Recipe
Mango Lime with Macadamia Nut Cookies
Barbara HallWould you like to save this recipe?
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Ingredients
- ½ cup (113.5 g) Butter unsalted room temperature
- 4 oz (4 oz) Cream Cheese room temperature
- 1 ½ cup (180 g) Powdered sugar
- 1 (1) Egg room temperature
- 2 teaspoon (2 teaspoon) Lime juice
- 1 teaspoon (1 teaspoon) Lime zest
- 1 ¾ cup (218.75 g) All-purpose flour
- ½ teaspoon (0.5 teaspoon) Baking powder
- ¼ teaspoon (0.25 teaspoon) Kosher Salt
- ⅔ cup (89.33 g) Macadamia nuts chopped
- ⅔ cup (157.73 g) Dried mango diced
Instructions
- Zest and juice one lime into two bowls. Weigh or measure the powdered sugar and set it aside. Weigh or measure the flour, baking powder, and Kosher salt into another dish running a whisk through to blend. The last prep is to chop the macadamia nuts so they are closer in size to the diced dried mango in size.
- Add the butter and the cream cheese to a stand or hand-held mixer bowl and cream for 1 to 2 minutes on medium speed. Scrape down the bowl, turn the mixer on low, and slowly add the powdered sugar. Then turn the mixer to medium speed for 2 to 3 minutes until light and creamy. Turn the mixer down to a low speed and add the egg.
- After the egg is incorporated, add the lime juice and zest. Slowly add the dry flour mixture to the rest of the bowl and blend. Finally, mix in the chopped macadamia nuts and diced dried mangos for about 15 seconds. Cover and chill in the refrigerator for 30 minutes.
- Preheat the oven to 350°F (175°C or 180°C), take parchment paper, line 2 pans, and set aside. Using a medium cookie scoop, add 12 scoops to a pan. Bake for 11-13 minutes, pulling them from the oven when light brown shows around the bottom edges. Move to a cooling rack.
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NUTRITION DISCLAIMER
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.
Ali says
Made some high altitude adjustments (increased flour to 230g, reduced sugar to 170g, increased lime juice to 1.5 limes, increased temp to 365F for 11mins) for ~5000ft. Great recipe, amazing cookie! Thank you Barbara.
Barbara says
Thank you, Ali, for the adjusted ingredients amounts for people baking at a higher elevation. I am sure they appreciate it as much as I do!!! - Barbara