Frugal Food Thursday: Mango Gingersnaps

Welcome to Frugal Food Thursday!  If you have a great frugal recipe, please link up below! 

May is Mango Month here at Frugal Follies!  I have two big mango trees in my backyard, and both are filled with ripening fruit.  My challenge for myself this month is to use the mangoes to make jams, sauces, and other wonderful things.  (Such a problem, huh?)


I was looking for new mango recipes, so I checked out from the library The Great Mango Book by Allen Susser.  Susser is the renowned Miami chef and restaurateur who is a huge fan of mangoes.  So much so that he is a spokesperson for the National Mango Board.  Until recently, he used to trade a wheelbarrow full of mangoes for a dinner for two at his restaurant, Chef Allen's.  (That's about 200 pounds of mangoes.)

Unfortunately for me, I won't be able to take him up on that offer.  Chef Allen's closed last month.

al But, I found a yummy recipe in his book that I had to share with you.  It's for Mango Gingersnaps.  I mentioned before how I love the combination of mangoes and ginger, so this is really great!  I modified the recipe slightly from the one in the book.

MANGO GINGERSNAPS
(based on a recipe from The Great Mango Book by Allen Susser)

1 large ripe mango, chopped (here's how to cut a mango)
2 tsp ground ginger
3/4 tsp ground cinnamon
3/4 cup (1-1/2 sticks) unsalted butter, at room temperature
2 cups sugar
2 large eggs
3-3/4 cup all-purpose flour
1/2 tbsp baking soda
1/2 tsp salt

Preheat the oven to 350 degrees.  In a food processor, puree the mango.  In a small saucepan, combine 3/4 cup mango puree with the ginger and cinnamon.  Bring to a simmer and cook for 5 minutes, stirring frequently.  Remove from heat and allow to cool.

In a medium bowl, cream the butter and sugar until light and fluffy.  Beat the eggs into the butter mixture.  In a small bowl, combine the flour, baking soda, and salt.  Fold half the flour into the batter.  Stir in the mango mixture.  Then fold in the rest of the flour.

Using a teaspoon, make small balls of dough.  Place them on cookie sheets and flatten slightly with a fork to make a cross-hatch pattern.  Bake for 9 minutes at 350 degrees.  Remove from the oven, allow to cool for 1 1 minute, and then remove the cookies to cool on wire racks.

Makes about 3 dozen.

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