Ingredients
- FOR MANGO BUTTER ———————————
- 2 cups frozen mango chunks
- 2 tablespoons water
- 1 tablespoon fresh lemon juice
- ¼ cup packed light brown sugar
- FOR COOKIES ———————————
- 1⁄3 cup non dairy butter, at room temperature
- ¾ cup packed light brown sugar
- ¾ cup Mango Butter
- 2 tablespoons cornstarch
- 1½ teaspoons ground ginger
- ½ teaspoon fine sea salt
- 2¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- FOR FROSTING ———————————
- 2 tablespoons vegan shortening
- 2 tablespoons non dairy butter
- ¼ teaspoon ground ginger
- 1½ cups powdered sugar, sifted
- 1 tablespoon non dairy milk
- ½ teaspoon pure vanilla extract
Instructions
- To make the mango butter: Combine all ingredients in a medium-size saucepan. Bring to a boil, then lower the heat to medium and cook for 8 minutes, until the mango is tender enough to mash. Transfer to a blender (use caution when blending hot foods!) and blend until perfectly smooth. Let cool completely.
- To make the cookies : With an electric mixer, beat the butter and sugar until fluffy. Add the mango butter, cornstarch, ginger, and salt and beat until combined. Sift and combine the flour, baking powder, and baking soda in another bowl. Add on top of the wet ingredients, and beat until just combined. The dough should be fluffy, but thick enough to be held in your hand. Preheat the oven to 350°F. Line two baking sheets with parchment paper. Scoop out 2 tablespoons dough per cookie. Roll it between your hands and flatten slightly. Place 2 inches apart on the cookie sheets. Repeat to make 16 cookies. Bake for 12 minutes, or until set. Cool on a wire rack.
- To make the frosting: Cream the shortening and butter with an electric mixer until smooth. Add the ginger and sugar. Mix on low speed, then beat until combined. Add the milk and vanilla. Mix on low speed until combined, then beat on medium speed for 2 minutes until fluffy, occasionally stopping to scrape the sides of the bowl with a rubber spatula.
- To assemble the whoopie pies : Spread 1 generous tablespoon frosting on the bottom of one cookie and top with another cookie, pressing down gently to spread the frosting.