In a large mixing bowl, cream the softened butter with the granulated and brown sugar until smooth and fluffy. You can use a wooden spoon or a hand mixer for this.

Mix in the egg, vanilla extract, and mango purée until well combined. The batter will have a pale orange hue and a fruity aroma.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually stir the dry ingredients into the mango mixture. If using chopped dried mango, fold it in last.

Cover the dough and refrigerate for 30 minutes. This helps prevent the cookies from spreading too much while baking.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop tablespoon-sized mounds of dough onto the sheet, spacing them about 2 inches apart. Bake for 10–12 minutes or until the edges are lightly golden.

Let the cookies cool on the sheet for a few minutes before transferring them to a wire rack. Enjoy warm or at room temperature with a glass of milk or mango iced tea.