These cookies stand out before the first bite. Mango and matcha may not be an expected pair, but they belong together more than you might think. One is lush and tropical. The other is grassy, almost meditative. Together, they meet in a soft, buttery cookie with color that stops you and flavor that keeps you.
This recipe walks you through two distinct doughs—each mixed, chilled, and rolled on its own. You’ll press them together and roll them into a single log before slicing. The end result is a spiraled cookie that looks like it came from a patisserie but feels entirely homemade.
You’ll learn exactly how to build those layers without tearing or smudging. I’ll also show you how to keep the spirals clean and the edges sharp. If you’ve made slice-and-bake cookies before, you’ll recognize the flow. If you haven’t, you’re in for something reliable and easy to repeat.
Ingredients for Mango Matcha Cookies with Vibrant Swirls
The doughs share the same base of butter, sugar, and flour, but what sets them apart is the flavor. The mango version leans smooth and juicy. The matcha brings a light bitterness that plays well with sweetness.
I prefer to use canned mango pulp because it offers consistency year-round, especially if you’re baking off-season. Fresh mango purée works well too—just strain it first to avoid adding too much liquid.
As for matcha, I’ve tested several brands. Culinary-grade matcha holds up best in baking. It stays bright green and adds the right edge without tasting dusty.
You can enhance the yellow dough with a small dab of food coloring, though I usually skip it if the mango pulp is already rich in color.
Try this method if you liked Matcha Crinkle Cookies and want something more visual with a layered twist.
Rolling Out Dough for Slice-and-Bake Matcha Mango Cookies
After chilling, each dough should feel pliable but firm. Roll both between sheets of parchment paper. Use light pressure and shape each rectangle as evenly as possible. This step affects how clean the spirals turn out.
Lay the mango layer over the matcha, lining up the edges. Don’t rush this part. You want full contact between the doughs without air pockets. If a corner breaks, press it back together.
Start rolling from the long edge. The tighter you roll, the better the swirl. Use the parchment to guide the motion, lifting and folding it slowly as you go. Think sushi roll, not jelly roll.
I also like to trim the edges after rolling. This keeps the ends uniform and gives you cleaner cookies from start to finish.
For another colorful cookie that starts with rolled dough, take a look at Strawberry Matcha Marble Cookies.
Chilling, Slicing, and Baking Mango Matcha Cookies
Wrap the rolled log in plastic and refrigerate it for at least an hour. This step is essential. Chilled dough slices cleanly, and the cookies hold their shape in the oven.
Use a sharp, straight-edged knife. Cut slowly through the log, cleaning the blade every few slices if needed. You’ll get about 20 cookies, depending on thickness.
Bake on parchment at 350°F until just golden at the edges. Keep an eye on the first batch—your oven may run hot or cool. You’re looking for light browning, not color across the top.
If you’re leaning into matcha baking, you might also enjoy Vegan Matcha Cookies for a dairy-free option with a soft chew.
Butter vs. Margarine in Shortbread-Style Cookies
I’ve tested this recipe using both butter and margarine. Butter wins on flavor and texture. It gives the cookies that shortbread-like crumble with richness mango and matcha can both carry.
Margarine creates a softer cookie with less definition in the swirl. The dough rolls fine, but the final product lacks that buttery snap I look for in a cookie like this.
In my notes, butter always delivers a better bake with these particular flavors. If you need a dairy-free version, go with vegan butter instead of margarine for a closer result.
Serving and Storing These Swirled Cookies
Serve them at room temperature with green tea or a mango cooler. The color makes them a standout on a cookie tray, especially when mixed with simpler shapes or neutral-colored cookies.
For storage, keep them in an airtight tin at room temperature for up to 4 days. If you’re freezing, stack them with parchment between layers to keep the swirl intact.
I’ve made these ahead and brought them to spring brunches, where they held up beautifully overnight. The flavor stays fresh, and the color doesn’t fade—as long as they’re kept away from direct light or heat.
Pair them with Coconut Mango Cookies if you’re building a fruit-forward dessert table.
Pin and Share: Let’s Talk Mango and Matcha
Save this recipe to your Cookies or Colorful Desserts Pinterest board so you can come back to it every season.
If you make these, I’d love to know how they turned out. Did you add more matcha? Did you use fresh mango? Drop a comment below with your results or questions—I always read them.
Mango Matcha Marble Cookies Recipe
Bright spirals of green matcha and golden mango dough give these cookies a bold, colorful appearance and a flavor combination that balances earthy and tropical notes. The two doughs are made separately, rolled together, and sliced to form clean, eye-catching swirls that bake into soft, buttery cookies.
Ingredients
- FOR THE MANGO DOUGH
- 1 cup (226g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/4 cup (60g) mango purée (from fresh or canned mangoes, strained)
- 1/2 teaspoon vanilla extract
- 2 cups (240g) all-purpose flour
- 1/4 teaspoon salt
- Optional: a drop of yellow gel food coloring
- FOR THE MATCHA DOUGH
- 1 cup (226g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1 teaspoon matcha powder (culinary grade)
- 1/2 teaspoon vanilla extract
- 2 cups (240g) all-purpose flour
- 1/4 teaspoon salt
Instructions
- MAKE THE MANGO DOUGH: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. Add the mango purée and vanilla extract, mixing until fully incorporated. Scrape down the bowl as needed. Gradually add the flour and salt, mixing until a soft, uniform dough forms. If desired, add a small drop of yellow food coloring to enhance the color. Wrap the dough in plastic wrap and refrigerate for 30 to 45 minutes.
- MAKE THE MATCHA DOUGH: In a separate bowl, cream the butter and sugar until fluffy. Add the vanilla extract and matcha powder and mix until the color is evenly distributed. Gradually add the flour and salt, mixing just until the dough forms. Wrap the matcha dough in plastic wrap and chill for 30 to 45 minutes.
- ROLL OUT EACH DOUGH: After chilling, roll each dough separately between two sheets of parchment paper into rectangles about 9x12 inches and 1/4 inch thick. Ensure both rectangles are as close in size and shape as possible to create a clean swirl.
- LAYER THE DOUGHS: Peel the top layer of parchment off both doughs. Carefully flip the mango dough over onto the matcha dough, lining up the edges. Gently press to adhere the layers together.
- TRIM AND ROLL INTO LOG: Use a sharp knife or pizza cutter to trim any uneven edges. Starting from one long edge, roll the layered dough tightly into a log, using the parchment paper to help guide the shape. Roll slowly and evenly to maintain a tight spiral.
- CHILL THE DOUGH LOG: Wrap the log tightly in plastic wrap and refrigerate for at least 1 hour. Chilling the dough ensures clean slices and helps the cookies keep their shape during baking.
- SLICE AND BAKE: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Slice the chilled dough log into 1/4-inch thick rounds and place them about 1 inch apart on the prepared tray. Bake for 10 to 12 minutes, or until the edges are just starting to brown.
- COOL AND SERVE: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving or storing.
Notes
Use culinary-grade matcha for the best color and flavor. If your mango purée is very watery, strain it through a fine mesh sieve before measuring. Cookies can be stored in an airtight container at room temperature for up to 4 days, or frozen for longer storage.
Nutrition Information
Yield
30Serving Size
1Amount Per Serving Calories 143Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 2mgSodium 104mgCarbohydrates 22gFiber 1gSugar 2gProtein 2g
