Mango jam sandwich cookies

  • By BFN Brazil


For the Cookies

6 egg yolks
3 egg whites
250g of sugar (2 level cups)
300g of flour (2 and ½ level cups)
1 tbsp of baking powder
50g of icing sugar (1/3 of a cup)

For the mango jam

455g of mango pulp (2 Tumbler glasses)
15ml of lemon or lime juice (1 tbsp)
140g of sugar (1 level cup)

For the cookies
Beat the egg yolks, the whites and the sugar until creamy and pale yellow. Gradually add in the sifted flour and the baking powder and mix until smooth. Place a spoonful of the mixture onto a prepared baking sheet and flatten. Put in a preheated oven at 180 °C. Bake until golden. Remove from the oven and leave to cool. Once cool, spread the mango jam onto the base of one cookie and top with another. Press the sides together, then dip both sides in icing sugar.

For the jam
Place the mango pulp, the lemon juice and the sugar in saucepan on medium heat and stir. When the mixture starts to simmer, lower the heat and cook for 40 minutes stirring constantly.


The BFN Project contributes to the implementation of the Convention on Biological Diversity’s Cross-Cutting Initiative
on Biodiversity for Food and Nutrition