Updated: Jun 17
For the third installment of the traditional cookie recipe, I decided to incorporate mango— one of my favorite types of fruit. To test this particular topping, I tried using both fresh and dried mango. I preferred the fresh mango chunks because the dried mango was too sticky, but in general I was very pleased with the flavorful outcome. Adding a mango topping produced a more fruity, and therefore summery, but still sweet taste, lovely if you are a fan of ‘tropical’ flavors. As indicated in the ingredients list, I also changed this classic cookie by using two types of chocolate instead of just one. While I love dark chocolate, the white chocolate really complements the tangy but sweet flavor of the fresh mango, and as such I recommend you do the same (although you can opt for only using one if you prefer)!
1 stick butter
1 1/2 cup gingersnap cookies, ground
6 ounces semi-sweet chocolate chips
1 cup white chocolate morsels
1 cup fresh Mango, chopped
1/2 cup unsweetened coconut flakes
1 can (14 ounces) condensed milk
1/2 cup pistachio, chopped
Yields: 24 cookies
Prep Time: the 20 minutes
Cook Time: 30-35 minutes
Preheat oven 350°F.
Line a 9” X 12” baking sheet with parchment paper.
Melt the butter and add it to the baking sheet.
Add the gingersnap crumbs. Mix and allow the crackers to absorb the butter. Spread out the mixture to cover the baking pan.
Top the gingersnap mixture with semi-sweet and white chocolate.
Add the mango chunks. Top with coconut flakes and spread it out evenly.
Add the can of condensed milk, and finally add the pistachios.
Place the baking sheet in the oven for 30-35 minutes.
Allow to cool in the pan for 30 minutes. Cut into squares.