Mango Whoopie Pies

Nothing’s more inviting than the aroma of just-baked homemade goodies…

For these holidays, if you are looking for something different to bake other than the usual cookies, then you have landed on the right blog post. I am sure you must have tasted or at least heard of chocolate whoopie pies and pumpkin whoopie pies. Now let’s think totally out of the box and make whoopie pies with a totally different ingredient other than chocolate and pumpkin. How about we make whoopie pies with fresh ripe mangoes, doesn’t this sound interesting? Even I felt quite interesting when this idea struck me after a few days of thinking and searching for creative and different recipes using fresh mangoes.

The National Mango Board is running a contest in Foodie Blogroll and has challenged the foodies to post an original recipe using fresh mangoes. As soon as I saw this contest, I wanted to participate in this contest, as mango is one of my favorite fruits and I grew up eating lots of mangoes. Hence, I challenged myself and thought of the different ways of making some original recipe out of fresh mangoes. Since it’s Christmas season, I wanted to make something sweet and creamy. I suddenly felt whoopie pies would be a good one to have and I added fresh mango pulp while making the batter. I’ve never tried baking whoopie pies at home and so I was really excited to make this for the first time in my kitchen with mangoes. With all confidence I baked the mango cakes and was totally blown away when the mango cakes actually came out pretty good from the oven. Then I made the creamy frosting and generously smeared it between the mango cakes.

The mango cake was really soft and velvety; the rich frosting gave an extra creamy kick to the whoopie pies.

Mango pulp: Blend slices of ripe mango with little water to make thick mango pulp.

Mango Whoopie Pies:

For making Mango mini cakes:

Ingredients:

  • Fresh mango pulp or canned Mango Pulp– 1 cup
  • Butter, unsalted, melted- 1 stick, 6 ounces
  • Light brown sugar-1 cup
  • Eggs, large at room temperature, lightly beaten-2
  • Ground cinnamon- 1/4 tsp
  • Baking powder-1 tsp
  • Baking soda-1tsp
  • Pure vanilla extract -1 tsp
  • Salt- 3/4 tsp
  • All purpose flour-1 2/3 cups

Instruction:

  • Preheat the oven to 350 F. Line two cookie sheets with parchment paper.
  • In a large bowl, whisk together the melted butter and brown sugar.
  • Whisk in the eggs, mango pulp, ground cinnamon, vanilla extract, baking powder, baking soda and salt.
  • Fold in the flour into the above batter.

  • Drop 12 moulds of batter, spaced evenly, onto each cookie sheet.

  • Bake until sparingly to the touch, about 10 minutes.

  • Transfer to a rack to cool completely.

For making Frosting:

  • Cream cheese, chilled-4 ounces
  • Confectioners’ sugar-1cup
  • Butter, softened-1/2 stick
  • Vanilla extract-1/2 tsp

Preparation:

  • Using an electric mixer, cream the softened butter with the cream cheese.
  • Mix in the confectioners’ sugar and vanilla extract on low speed.
  • Then beat on medium-high speed until fluffy, about 2 minutes.

Making the whoopie pies:

  • Spread the flat side of one mango cake with the cream cheese frosting and top with another mango cake. Repeat this with other mango cakes.

Tips:

You could make pumpkin whoopie pies, by substituting pumpkin puree for mango pulp.

 

Mango Whoopie Pies
Author: 
Recipe type: Dessert
 
Ingredients
  • Fresh mango pulp or canned Mango Pulp - 1 cup
  • Butter, unsalted, melted- 1 stick, 6 ounces
  • Light brown sugar-1 cup
  • Eggs, large at room temperature, lightly beaten-2
  • Ground cinnamon- ¼ tsp
  • Baking powder-1 tsp
  • Baking soda-1tsp
  • Pure vanilla extract-1 tsp
  • Salt- ¾ tsp
  • All purpose flour-1⅔ cups
For making Frosting
  • Cream cheese, chilled-4 ounces
  • Confectioners' sugar-1cup
  • Butter, softened-1/2 stick
  • Vanilla extract-1/2 tsp
Instructions
  1. Preheat the oven to 350 F. Line two cookie sheets with parchment paper.
  2. In a large bowl, whisk together the melted butter and brown sugar.
  3. Whisk in the eggs, mango pulp, ground cinnamon, vanilla extract, baking powder, baking soda and salt.
  4. Fold in the flour into the above batter.
  5. Drop 12 moulds of batter, spaced evenly, onto each cookie sheet.
  6. Bake until sparingly to the touch, about 10 minutes.
  7. Transfer to a rack to cool completely.
For Making Frosting
  1. Using an electric mixer, cream the softened butter with the cream cheese.
  2. Mix in the confectioners' sugar and vanilla extract on low speed.
  3. Then beat on medium-high speed until fluffy, about 2 minutes.
Making the whoopie pies
  1. Spread the flat side of one mango cake with the cream cheese frosting and top with another mango cake. Repeat this with other mango cakes.
Notes
You could make pumpkin whoopie pies, by substituting pumpkin puree for mango pulp.

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