- Bloom saffron by placing it in a small bowl with 1 tablespoon of warm water; set aside for 15 minutes.
- Cream butter and granulated sugar in a mixer until fluffy and pale.
- Mix in brown sugar, maple syrup, yogurt, bloomed saffron (with its liquid), turmeric, and vanilla.
- Whisk flour, baking soda, salt, nutmeg, ginger, and cardamom in a separate bowl. Gently fold in dried mango pieces.
- Gradually combine dry ingredients with wet ingredients until just combined.
- Chill dough for 30 minutes (or overnight).
- Grind freeze-dried mango (if using) into powder; mix with 3 tablespoons sugar for rolling.
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
- Scoop dough into 2-tablespoon balls, roll in mango sugar, and flatten slightly onto sheets.
- Bake for 10-14 minutes (10 for chewy, 14 for crisp edges). Cool on a rack before serving.
- Calories:177 kcal25%
- Energy:740 kJ22%
- Protein:2 g28%
- Carbohydrates:31 mg40%
- Sugar:19 mg8%
- Salt:165 g25%
- Fat:5 g20%
Last Updated on 2 months by Neha Deshmukh
Mango Saffron Cookies Recipe – Easy Indian Fusion Baking
Hey everyone! I’m so excited to share this recipe with you – these Mango Saffron Cookies are a little slice of sunshine in every bite. I first made these last summer, experimenting with the incredible flavors of mango season, and they’ve been a hit ever since. They’re a beautiful blend of Indian spices and classic cookie comfort, and honestly, they just feel special. Let’s get baking!
Why You’ll Love This Recipe
These aren’t your average cookies. We’re talking a delicate dance of sweet mango, fragrant saffron, and warm spices. They’re soft, chewy (or crisp, if you prefer!), and bursting with flavor. Plus, they’re surprisingly easy to make, even if you’re not a seasoned baker. If you’re looking for a unique treat that’s a little different, these mango saffron cookies are perfect.
Ingredients
Here’s what you’ll need to whip up a batch of these beauties:
- 150g dried mango (finely chopped)
- Freeze-dried mango (optional)
- 2 ¼ cups all-purpose flour
- 2 tsp baking soda
- ½ cup brown sugar
- ½ cup granulated sugar
- ½ cup butter (room temperature)
- ⅓ cup yogurt or mango pulp
- ¼ cup maple syrup
- ¼ tsp turmeric (optional for color)
- ¼ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cardamom
- Pinch of saffron (optional)
- ⅛ tsp salt
- 1 tsp vanilla extract
- 3 Tbsp sugar (for rolling)
Ingredient Notes
Let’s talk ingredients! A few tips to make sure everything comes together perfectly:
Saffron: Origin and Blooming Techniques
Saffron is truly the spice of kings (and cookies!). It adds a beautiful color and a subtle, floral aroma. Blooming it – placing it in a small bowl with an ice cube and letting it sit for about 15 minutes – really unlocks its flavor and color. Don’t skip this step if you’re using it!
Dried Mango: Regional Varieties & Quality
The quality of your dried mango matters. I prefer Alphonso mango if I can find it, but any good quality, naturally dried mango will work. Finely chopping it ensures it distributes evenly throughout the cookies.
Turmeric: Optional Color & Health Benefits
Turmeric is totally optional, but it boosts the golden hue and adds a subtle earthy note. Plus, it’s packed with antioxidants!
Maple Syrup: A Natural Sweetener Alternative
Maple syrup adds a lovely depth of flavor that complements the mango beautifully. You can substitute with honey, but the flavor will be slightly different.
Yogurt/Mango Pulp: Impact on Texture
Using yogurt (I like plain, full-fat) or mango pulp adds moisture and tenderness to the cookies. Mango pulp will intensify the mango flavor, which is amazing.
Step-By-Step Instructions
Alright, let’s get to the fun part!
- First, bloom your saffron. Place a pinch in a small bowl with an ice cube and set it aside for 15 minutes.
- In a mixer, cream together the softened butter and granulated sugar until it’s light and fluffy. This takes a few minutes, so be patient!
- Add the brown sugar, maple syrup, yogurt (or mango pulp), bloomed saffron, turmeric (if using), and vanilla extract. Mix until everything is well combined.
- In a separate bowl, whisk together the flour, baking soda, salt, nutmeg, ginger, and cardamom. Now, toss in those finely chopped dried mango pieces and give them a good coating in the flour mixture.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix!
- Wrap the dough and chill it in the fridge for at least 30 minutes (or even overnight – it’s great for making ahead!).
- If you’re using freeze-dried mango, grind it into a powder and mix it with 3 tablespoons of sugar. This is for rolling the cookies!
- Preheat your oven to 350°F (180°C) and line baking sheets with parchment paper.
- Scoop out 2-tablespoon balls of dough, roll them in the mango sugar, and gently flatten them slightly on the prepared baking sheets.
- Bake for 10-14 minutes. 10 minutes will give you a chewier cookie, while 14 minutes will result in crispier edges. Let them cool on a wire rack before devouring!
Expert Tips
- Don’t skip chilling the dough! It makes it much easier to handle.
- For a more intense mango flavor, use mango pulp instead of yogurt.
- If you don’t have freeze-dried mango, you can skip the mango sugar coating, but it adds a lovely touch.
Variations
Vegan Mango Saffron Cookies
My friend Priya is vegan, and she loves these! Simply substitute the butter with a vegan butter alternative and the yogurt with a plant-based yogurt.
Gluten-Free Mango Saffron Cookies
For a gluten-free version, use a 1:1 gluten-free flour blend.
Spice Level Adjustments
Feel free to adjust the spices to your liking. If you love ginger, add a little more!
Festival Adaptations (Holi, Diwali)
These cookies are perfect for gifting during festivals like Holi or Diwali. Package them in colorful boxes for an extra festive touch!
Serving Suggestions
These cookies are delicious on their own with a glass of chai, or alongside a scoop of vanilla ice cream. They also make a lovely addition to a festive dessert platter.
Storage Instructions
Store these cookies in an airtight container at room temperature for up to 3 days. They can also be frozen for up to a month.
FAQs
What is the best way to store these cookies to keep them fresh?
An airtight container is your best friend! They’ll stay fresh for about 3 days at room temperature.
Can I use fresh mango pulp instead of yogurt? What adjustments should I make?
Absolutely! Fresh mango pulp will give an even more vibrant mango flavor. You might need to reduce the amount slightly (start with 2/3 cup) as fresh pulp is more liquid than yogurt.
What does the saffron contribute to the flavor of these cookies? Can I omit it?
Saffron adds a subtle floral aroma and a beautiful golden hue. You can omit it if you don’t have it, but it does add a special something!
Can I make the dough ahead of time and freeze it?
Yes! The dough freezes beautifully. Wrap it tightly in plastic wrap and then in a freezer bag. It will keep for up to 2 months. Thaw overnight in the fridge before baking.
How can I achieve a chewier versus a crispier cookie texture?
Baking time is key! 10 minutes will give you a chewier cookie, while 14 minutes will result in crispier edges.
Neha Deshmukh
Neha holds a B.A. in History with a focus on Indian and world history, including ancient, medieval, and modern periods. At RecipesOfIndia.org — the world’s largest database of Indian recipes — she combines her love for food and history by exploring how India’s past has shaped its culinary traditions.
