Mango Curd Thumbprint Cookies Recipe

1. Make the Dough

In a large mixing bowl, beat 200 grams of unsalted butter and 100 grams of icing sugar until fluffy. Add vanilla extract and mix again.

Sift in 250 grams of plain flour, 50 grams of ground almonds and a pinch of salt. Mix gently until a soft dough forms.

2. Shape the Dough

Shape the dough into 2.5cm balls and place on a baking tray lined with baking parchment.

Use your thumb or the back of a spoon to make an indent in the centre of each ball. Cool the tray for 20–30 minutes. This prevents the dough from spreading.

3. Preheat the Oven

Preheat your oven to 180°C (350°F).

4. Fill the Dough

Fill each indent with about ½ teaspoon mango curd. Avoid overfilling or it may bubble over.

5. Bake the Cookies

Bake the cookies for 12–15 minutes, or until the edges are lightly golden brown. Once baked, transfer them to a wire rack and let them cool completely.

6. Garnish the Cookies

Place 30 grams of white chocolate in a heatproof bowl along with ½ teaspoon of coconut oil and melt it over simmering water. Transfer the melted white chocolate into a small piping bag, or use a ziplock bag with a small corner cut off if there is no piping bag on hand. Decorate the Mango Curd Thumbprint Cookies as desired. Sprinkle with some desiccated coconut.

Tips for the Perfect Mango Curd Thumbprint Cookies

Here are some tips to make your cookies even more delicious:

For Uniform Size: Use a small cookie scoop to portion the dough to create even cookies.

Chill Before Baking: Chilling the dough prevents it from spreading and keeps the little wells nice and deep for the curd.

Avoid Overbaking: Bake the cookies until the edges are lightly golden brown, then remove them from the oven. Baking for too long can result in dry cookies.

Variations to Try

Here are some delicious variations you can try to put your own spin on the Mango Curd Thumbprint Cookies:

Make Them Coconutty: Roll the dough balls in desiccated coconut before making the indent. The result is added texture around the edges.

Add a Citrus Note: For an extra layer of brightness, add finely grated lemon or lime zest to the dough. It complements the mango wonderfully and provides a subtle flavour note.

Play With Fillings: For a colourful mix on the plate, fill the cookies with different fillings. For example, strawberry jam or passion fruit curd.

How to Store Mango Curd Thumbprint Cookies

At Room Temperature: If your kitchen is cool, store the cookies in an airtight container at room temperature for up to 2–3 days. The curd remains soft but not runny. Place parchment between layers to prevent sticking.

In the Refrigerator: If it’s warm or humid, I recommend storing them in an airtight container in the fridge. This way they last up to 5 days. Bring them to room temperature before serving.

In the Freezer (without filling): You can freeze the unfilled, baked cookies in a ziplock bag or airtight container for up to 2 months. To serve, let it thaw at room temperature and spoon the mango curd in the centre before serving so that it stays as fresh as possible.

In the Freezer (with filling): It is possible to freeze the cookies filled, but note that after defrosting the curds may change their texture slightly (slightly softer). Freeze in a single layer first, then transfer to a container with parchment paper between layers.

For more sweet indulgence, check out these simple yet delicious recipes:

Mango Coconut Loaf Cake

Mango Curd

Easy Lemon Buttermilk Cake

Conclusion

Sometimes the simplest baked goods are the most memorable. These Mango Curd Thumbprints are delicate yet vibrant, buttery yet bright—a tropical twist on a classic cookie. I hope they bring a little sunshine to your table, whether you share them or enjoy them alone. And if you’ve made my mango curd before, you’ll love finding another way to use it.