Vegan Mango Pulp Cookies

Since my first mango lassi recipe I’ve discovered mango pulp to amend it, and this discovery has done so much for my general baking. Mango pulp is addictive, and is (in my experience) the best way to use mango in a recipe that requires it. After making a mango cheesecake, I had loads of the pulp left over, and so trawled the internet looking for a cake-or-cookie recipe. To my surprise, I found no mango-based cookie recipes, and so started making one up myself. At first they were a little too cakey: less liquid and more flour is key to avoid this. Also, keep track of the time you leave these in the oven: you can either make soft cookies or slightly crunchy ones, it all depends on personal preference.


Mango Pulp Cookies (Serves 12)
Total time: 20 mins


2 & 1/2 cups plain wholemeal flour
1 teaspoon baking powder
1 teaspoon bicarb of soda
1/2 teaspoon sea salt
1/4 cup coconut oil
1 cup soft brown sugar
1 cup mango pulp


  • Preheat oven 180 degrees Celsius
  • Sift the flour, baking powder, bicarb of soda and sea salt in a bowl
  • In another bowl, cream the oil and brown sugar, then add the mango pulp
  • Combine the ingredients in the wet mixture bowl. If mixture is too sticky/wet, add a 1/4 cup more flour
  • Spoon the mixture onto a baking tray coated with greaseproof paper, then flatten into round shapes
  • Bake in the oven for approx 15 mins, keep them for longer if you prefer crunchier cookies

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