Mango Float Cookie Recipe

These Mango Float Cookie are filled with dried mangoes from the Philippines. A mixture of white chocolate and crushed meringues mimic the cream you normally find in a mango float. It's all enrobed in a cookie dough laced in cinnamon. A classic in cookie form!

Gosh I love a mango float. Even if it was the Americans who brought it into the country. There are many vintage books made by wives of missionaries or Military/Government officials and the desserts are always fruits with whipped cream, canned condensed milk and graham crackers.

If you look at the ingredients at face value they are all truly American except of course the Mangoes, which I read gave the wives such a headache trying to consume them all.

Anyway let's make this dessert even more American by turning it into a chocolate chip cookie.

Ingredients for Mango Float Cookie

The list is long, but worth it!

Butter - Make sure it is still chilled when you use it.

White granulated sugar - Superfine sugar is the best. I use C&H Baking Sugar

Brown Sugar - Use dark brown sugar for that deep molasses flavor.

Eggs - You will need 2 eggs.

All Purpose Flour - Use All Purpose Flour with no additional rising agents.

Cinnamon - I debated adding in real graham crackers, but just decided to use lots of cinnamon instead.

Cornstarch - I love the unique chew it gives these cookies.

Baking Soda - Our rising agent.

Salt - Always use some salt in baking.

Meringue - It will be the replacement of the cream.

White Chocolate - This will act as the replacement to the condensed milk in a real mango float.

Dried Mangoes - You will need 2 cups diced. My favorite brand is the Philippine brand of dried mangoes.

Step By Step Mango Float Cookie

First add all the sugars and butter to your mixing bowl. Using the paddle attachment of your mixer blend until the butter and sugar are nice and fluffy. About 3-5 minutes.

Stop the mixer and scrape down the bowl and add one egg.

Mix it in for about 30 seconds and then stop the mixer again and scrape down the sides. Add the second egg and vanilla.

You should now have a nice and fluffy Mango Float Cookie dough

Mix in the Dry Ingredients

In a separate bowl mix together the flour, cinnamon, cornstarch, baking soda and salt.

Pour the dry mixture into the batter and turn on the mixer on low speed to just blend the flour in.

Blend for about 15-30 seconds and then stop the mixer and scrape down the sides.

Add the dried mangoes, white chocolate and crush meringues. Bend for another 15-30 seconds just until everything is mixed in.

Scrape down the sides of the bowl and underneath the finished mango float cookie dough to make sure there are no stray mix-ins on the bottom.

Line a baking sheet with plastic wrap.

Use an ice cream scooper to scoop out all the dough into balls and place them on the lined baking sheet.

Chill overnight in the freezer.

Bake the Mango Float Cookies

The next day pre-heat the oven to 375F and take out the tray of cookie dough from the fridge.

Line your baking sheets with baking parchment or silpats and place 6 cookies on the sheet at least 2 inches apart.

Bake for 5 minutes and then rotate the tray 180 degrees and bake for a further 4 minutes.

Take the Mango Float Cookies out of the oven and leave to cool for 5 minutes and then transfer the cookies to a wire rack to fully cool down.

Bake the rest of the cookies the same way.

Storage and Batch Baking

Cooked Mango Float Cookie can be stored in a covered container on the countertop for up to 5 days.

You can just bake a few batches at a time.

Freeze the rest of the cookie dough you don't want to cook and place them in a dated ziplock bag. They should last in the freezer for 6 months.

You can bake them from frozen, just add an additional 5 minutes of baking time.

For more  Filipino inspired goodness in your life follow along on Instagram, Facebook or Pinterest.  Or subscribe to get these recipes in your inbox.  And if you make this recipe.   I would love to see it.  Tag your Instagram snaps with @rezelkealoha and #rezelkealohaeats.