Ingredients:

 

Shortcrust Pastry Cookies:  

110 g Sugar

100 g Softened Butter

1 Egg

250 g Flour

Mango Cream:

200 g Mango

Juice of ½ Lemon
1 tsp. Corn Starch (or a bit more if your cream is not thick)

50 g Sugar

 

Method:

 

Shortcrust Pastry Cookies:

Stir softened butter and sugar together until creamy. Add egg and mix carefully. Then add flour and stir quickly. Form the dough into a ball and let it rest in the fridge for about 30 minutes.

 

Mango Cream:

Mix mango flesh with lemon juice until smooth. Add sugar, egg and corn starch and stir all ingredients in a pan over a water bath. Stir constantly until thick and then let the cream cool. Spread out the dough to a thickness of about 3 mm. Cut out your cookies with an egg-shaped cookie cutter. On half of your cookies cut out the middle with a circle-shaped mini cutter. 

 

Preheat the oven to 180 °C. Bake the cookies for about 12 minutes until lightly browned. Dust the tops of the cut-out cookies with powdered sugar. Spread a thin layer of the mango cream on the bottom surface of the full cookies (tops of cookies will face out). Place the cut-out cookies on top and gently sandwich them together.

 

 

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