Mango Crunch Cookies Recipe

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, cream together the butter and sugar until light and fluffy.

Mix in the mango puree and vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients and mix until just combined.

Stir in the chopped dried mango.

Scoop tablespoon-sized portions of dough onto the prepared baking sheet, leaving space between each cookie.

Gently press down on each cookie with the back of a spoon to flatten slightly.

Sprinkle the crushed cornflakes over the top of each cookie, pressing lightly to adhere.

Bake for 10-12 minutes, or until the edges are golden brown.

Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.