Mango Thumbprint Cookies Are Cute Yet Tasty Treats That Is Surprisingly Easy To Make

Last Updated:May 07, 2026, 12:45 IST

Make the most of the mangoes, which are currently in season and whip up a batch of cookies for family, friends or even yourself.

These cookies have a filling made of mangoes

Summer season is all about indulging in mangoes. There is a lot of variety and each of them has a taste that is truly unique. While you can make all the aam panna, mango custard, or salad with the mangoes, it is time to try something different. These mango thumbprint cookies are the perfect summer treat.

They blend the tangy sweetness of fresh mango with the buttery richness of shortbread. And at the heart of this recipe lies a smooth, homemade mango curd made with just a few simple ingredients.

This recipe was shared by food content creator Arushi Hasija (@millsandbuns) on Instagram.

Mango Thumbprint Cookie Recipe

Ingredients:

• 150g mango puree
• 25g caster sugar
• 50g condensed milk
• 30g butter, unsalted

For cookie dough:

• 75g butter
• 40g icing sugar
• 100g flour

Method:

• Step 1: Prepare the mango curd baseIn a heavy‑bottomed saucepan, combine fresh mango puree, caster sugar, and sweetened condensed milk.
• Use a whisk or spatula to stir the mixture briskly until the sugar is fully moistened and no visible grains remain.
• Place the pan over medium heat and gently warm the mixture, stirring continuously to prevent sticking or burning. Keep cooking until the sugar has completely dissolved and the mixture begins to thicken slightly, usually 3–5 minutes; do not let it boil rapidly.
• Step 2: Emulsify with butterOnce the sugar has dissolved and the mixture is smooth and warm, remove the pan from the heat. Add soft but not melted butter in small pieces and stir vigorously with a whisk or spatula until the butter fully emulsifies into the mango mixture.
• This step helps create a rich, glossy, and smooth texture. Continue stirring until the curd looks homogenous and slightly thickened, with no visible separation of fat.
• Step 3: Cool and thickenPour the warm mango curd into a clean, dry glass or airtight jar to cool. As it sits at room temperature, the curd will continue to thicken due to the setting action of the condensed milk and the cooling of the butter.
• Once fully cooled, the mango curd will have a soft‑set, spreadable consistency similar to a custard.
• Step 4: Use as a fillingThe cooled mango curd is ready to use as a filling for baked goods. Spoon or pipe it into thumbprint cookie centres, sandwich between cookie layers, spread into parathas, or fill cupcakes, cakes, and donuts.
• Store the leftover curd in the jar, covered, in the refrigerator for up to a week, bringing it back to room temperature before use for easier spreading.