mango shortbread

mango shortbreadIt is always a great delight to receive fresh mangoes from a dear friend’s mum. Not only are they organic, the mangoes are also fragrant and sweet.

Besides just eating them, I wanted to make these into a divine dessert. Mango pudding? Cheesecake? Scones?

My friend’s mum has always been thinking of giving mangoes to me, since my friend mentioned I bake. So this time round, I thought to give her a sweet gift from me, using her mangoes.

Mango shortbread

Mango jam

  • 2 small mangoes, peeled and chopped roughly
  • 2 tbsp castor sugar
  • 1 tbsp lemon juice

Mango shortbread

  • 250 grams good quality unsalted butter, at room temperature
  • 80 grams icing sugar, sifted
  • 350 grams plain flour
  • 1/4 tsp salt
  • 4-5 tbsp mango jam
  1. Place all the ingredients for mango jam in a blender. Blend until smooth.
  2. Pour into a saucepan and cook over low fire for around 15 minutes, stirring constantly, until it becomes a thick jam.
  3. Sift flour and salt into a large bowl. Set aside.
  4. Beat butter with icing sugar until smooth and creamy.
  5. Add dry ingredients and mango sauce and mix until combined.
  6. Split the dough in two and place each portion on a piece of parchment paper. Using your hands, pat into a log shape. Wrap with parchment paper, then a piece of food wrap.
  7. Store in fridge for 4 hours at least, or overnight.
  8. When ready to bake, preheat oven to 200 C. Slice into 1 cm thick rounds and bake for 15 minutes, until golden brown.
  9. Let cool completely before storing (or eating, if you can) in an air-tight container.

mango shortbread1

A perfect gift for a kind lady. These cookies are yummy! Buttery with the beautiful fragrance of mangoes. I am sure these will be received well by your guests during Chinese New Year too. 🙂


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