RITIKA NARULA

Mango Rolls- Mango filled sweet Cookies

 

 

The best thing about small places is people shower their love through food. Around this season we have fresh farm mangoes from all over the place. 

As there is surplus , I try new dishes every year with the king of fruits. This time around  , I took inspiration from the hide and seek choco rolls available in the market and made these yummy Mango Rolls.

 

 

I made quick paste using fresh mangoes. I am not calling it jam or preserve because it has very less sweetener and it is cooked for a very less time . It is mildly sweet with a hint of   vanilla.

The cookie dough is basic without eggs and baking powder and soda.  The paste was filled in the cookie dough which was formed into a long cylinder.


Since I was in a mood to use maximum number of mangoes that were getting overripe, I filled the cookie log to the brim.The bite size cuts are made in the log using sharp knife.  It is then baked and cooled. Lastly sprinkled with powdered khadsari sugar .


We loved it fully. Out of 12 only 4 were left yesterday and by the time I got up , the jar showed only 1. The hubby has requested a second round of the same.

 



The rolls are very mild sweet . Please feel free to increase Sweetener by 1 tbsp or more for more sweeter version.  Also other fruits like Strawberries/ apple / dried fruits can be used to make the fruity rolls. 

 

 

 

 

 

AuthorRitika NarulaCategory, , DifficultyBeginner

Whole Wheat Cookies rolled up in sweet mango paste. The sweet is refined sugar free, egg free, baking powder and soda free.

Yields12 Servings
Prep Time15 minsCook Time25 minsTotal Time40 mins

For mango paste:-
 150 gm mango or 2 big / 3 small mangoes
 20 gm or 1.5 tbsp khandsari sugar
 1/4 tsp Vanilla extract or cardamom powder
For Cookie Dough:-
 120 grams or 1 cup whole wheat flour
 45 grams butter (cold and diced)
 20 grams or 2 tbsp khandsari sugar
 3 tbsp water

Fresh Mango Paste:-
1

Take mangoes in a wok. Add sweetener and place it on high flame.

2

Stir till sugar is melted and Juices start released from the mangoes.

3

Simmer and let cook for 5 minutes.

4

Once it starts to thicken .Remove from fire. I cooked the paste for about 5 minutes.

5

Add vanilla extract , mix well.

6

Transfer in a bowl and let cool fully.

Cookie Dough:-
7

Take whole wheat flour and khandsari sugar in a bow. Mix well.

8

Add in cold dices butter to it.

9

Rub using hands till it resembles like coarse sand.

10

Add cold water gradually and bring it together. Form two balls of the dough. Cover and Keep refrigerated for 10 minutes till oven is preheated.

Assembly:-
11

Preheat oven at 170 degree Celsius on convection mode or toast mode.

12

Take one dough ball out on a clean surface and sprinkle generous amount of dry whole wheat flour below and on top of the ball. Roll it using belan or rolling pin.

13

Roll it roughly in the shape of rectangle

14

Cut the edges.

15

Now place the mango paste in the center of the rolled dough.

16

Cover the whole rectangle by placing the paste till the edges.

17

Place one end on top of the paste. Use spatula for the same. Sprinkle some flour on the spatula so the dough does not stick.Now place the other side of dough on it.

18

Gently press so the dough sticks and forms log.

19

Now using sharp knife , cut small rolls.

20

Grease baking tray lightly or place parchment paper on it.Place these on a baking tray.

21

Bake for 25 to 30 minutes at 170 degree Celsius on convection mode or toast mode.

22

Take the tray out of the oven.

23

Check the bottom of the roll. If it is golden brown it is done.Let this cool on the tray for 10 minutes

24

After 10 minutes, Remove from the tray and let cool fully.

25

Sprinkle with some powdered khandsari and enjoy the delicious treat.

Notes:-
26

(1) The cookie rolls are only mildly sweet. Increase sweetner by a tbsp or more for a more sweet treat,
(2) You can use the recipe and make any other fruit roll like apple roll, strawberry or dry fruit roll of choice.
(3) They stay good on the day of the bake . So please consume these fresh. For make ahead options, assemble the dough and make cuts , forming rolls then refrigerate it covered or in air tight bag . When you want to consume , just thaw and bake these to have these fresh.

Ingredients

For mango paste:-
 150 gm mango or 2 big / 3 small mangoes
 20 gm or 1.5 tbsp khandsari sugar
 1/4 tsp Vanilla extract or cardamom powder
For Cookie Dough:-
 120 grams or 1 cup whole wheat flour
 45 grams butter (cold and diced)
 20 grams or 2 tbsp khandsari sugar
 3 tbsp water

Directions

Fresh Mango Paste:-
1

Take mangoes in a wok. Add sweetener and place it on high flame.

2

Stir till sugar is melted and Juices start released from the mangoes.

3

Simmer and let cook for 5 minutes.

4

Once it starts to thicken .Remove from fire. I cooked the paste for about 5 minutes.

5

Add vanilla extract , mix well.

6

Transfer in a bowl and let cool fully.

Cookie Dough:-
7

Take whole wheat flour and khandsari sugar in a bow. Mix well.

8

Add in cold dices butter to it.

9

Rub using hands till it resembles like coarse sand.

10

Add cold water gradually and bring it together. Form two balls of the dough. Cover and Keep refrigerated for 10 minutes till oven is preheated.

Assembly:-
11

Preheat oven at 170 degree Celsius on convection mode or toast mode.

12

Take one dough ball out on a clean surface and sprinkle generous amount of dry whole wheat flour below and on top of the ball. Roll it using belan or rolling pin.

13

Roll it roughly in the shape of rectangle

14

Cut the edges.

15

Now place the mango paste in the center of the rolled dough.

16

Cover the whole rectangle by placing the paste till the edges.

17

Place one end on top of the paste. Use spatula for the same. Sprinkle some flour on the spatula so the dough does not stick.Now place the other side of dough on it.

18

Gently press so the dough sticks and forms log.

19

Now using sharp knife , cut small rolls.

20

Grease baking tray lightly or place parchment paper on it.Place these on a baking tray.

21

Bake for 25 to 30 minutes at 170 degree Celsius on convection mode or toast mode.

22

Take the tray out of the oven.

23

Check the bottom of the roll. If it is golden brown it is done.Let this cool on the tray for 10 minutes

24

After 10 minutes, Remove from the tray and let cool fully.

25

Sprinkle with some powdered khandsari and enjoy the delicious treat.

Notes:-
26

(1) The cookie rolls are only mildly sweet. Increase sweetner by a tbsp or more for a more sweet treat,
(2) You can use the recipe and make any other fruit roll like apple roll, strawberry or dry fruit roll of choice.
(3) They stay good on the day of the bake . So please consume these fresh. For make ahead options, assemble the dough and make cuts , forming rolls then refrigerate it covered or in air tight bag . When you want to consume , just thaw and bake these to have these fresh.

Mango Rolls- Mango filled sweet Cookies

11 thoughts on “Mango Rolls- Mango filled sweet Cookies”

    1. Hi Prabhjot. Yea it is easy. I used nothing to seal it. The dough is moist enough to seal itself. If you feel the need then run a lightly wet finger( with water) on the part of the dough which will overlap the other.

    1. Hi Priyanka, jaggery would be little overpowering in taste and might neutralize mango flavour. You can however use any other less neutral , non refined sweetener like coconut sugar or even brown sugar for this. Hope this helps

  1. Hi!! Just started making the mango rolls.
    My mangoes have become all mushy, on heating, is that fine? Will they still hold inside the roll?

    1. Hi Minakshi, they will be mushy first then if u cook first with sweetner they will start having jam like consistency. So if not sure, cook on low flame a little bit more till u see the paste is not dropping much from your spatula or when taken out in a tray it is not spilling over. Let it cool once you have thisconsistency . You can also refrigerate this for ensuring they dont come out from the rolls.

        1. Thank you so much Ritika for this wonderful recipe. I get too overwhelmed by too many ingredients, but this was fine for me.

          Just need a clarification. While rolling the dough it was breaking, thankfully not when I made a roll. Any idea how to take care of that. Thanks again. And all the best.

          1. Hi Minakshi. Glad you liked the recipe. Thanks so much for your wishes dear.
            Dry dough is more prone to breaking. So that could be the reason as different flours are of different quality and different water absorption capacity may be yours required more liquid content for smooth and supple dough

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