Mango Biscuits

Dried mango has a lovely intense flavour. It is now easily available in supermarkets and oriental grocer’s, and is especially good for these easily made butter biscuits. Alternatively you could use crystallized ginger.


  • 100 g/4 oz dried mango slices
  • 175 g/6 oz butter
  • 50 g/2 oz golden caster sugar
  • 225 g/8 oz self-raising flour
  • 1 teaspoon salt


Preheat the oven to 190°C/375°F/gas mark 5. Chop the mango slices into small pieces. Put the butter in a food processor with the caster sugar and whizz until soft and fluffy. Sift in the flour and salt and whizz until mixed to a dough. Then add the chopped mango and whizz briefly. Flour your hands and gather the dough into a ball. Roll it out on a floured board about 3-5 mm/⅛-¼ level in thick. Using a biscuit cutter, cut into shapes, rerolling the dough as necessary.

Lay the rounds on lightly buttered baking sheets and bake in the centre of the oven for 8-12 minutes, until pale golden brown. Let the biscuits cool on the baking sheets.