Mango Cream Shortbread Sandwich Cookies Mango Cream Shortbread Sandwich Cookies

Photography: Tango/C. | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

These egg-shaped Easter delights are super fun to make, and super scrumptious to eat!

  • Prep time 1 hour
  • Total time 4 hours
  • Portion size 12 servings


Mango Cream:
Shortbread Cookies:


Mango Cream

In food processor or blender, purée mango. In heatproof bowl, whisk together sugar and cornstarch. Add mango purée, egg yolks, lime zest and juice; whisk to combine. Set bowl over saucepan of hot (not boiling) water; whisk mango mixture constantly until thick enough to coat back of spoon, 10 to 12 minutes. Remove from heat. Add butter, 1 cube at a time, whisking after each addition, until melted. Strain mango mixture through fine sieve placed over bowl; discard pulp. Place plastic wrap directly on surface of mixture and refrigerate until mango cream is cold, about 2 hours. (Make-ahead: Can be stored in airtight container and refrigerated for up to 1 week or frozen for up to 1 month.)

Shortbread Cookies

Meanwhile, beat together butter, icing sugar, vanilla and salt using electric mixer on medium speed until light and fluffy. Beat in flour until mixture comes together to form dough. Roll out dough between parchment or waxed paper to 1/4-inch thickness (if dough is too crumbly, add water, 1 tbsp at a time). Freeze until dough is firm, about 10 minutes.

Preheat oven to 350°F. Line 2 rimless baking sheets with parchment paper. Using 2- to 4-inch long eggshaped or oval cookie cutter, cut out shapes, rerolling scraps as necessary. Using 1-inch round cookie cutter, cut holes in centres of half the cookies, re-rolling cutouts as necessary. Arrange shapes 2 inches apart on prepared baking sheets.

Bake 1 sheet at a time, until edges of cookies are lightly browned, 10 to 12 minutes. Let cool on baking sheets for 10 minutes; transfer cookies directly to rack to cool completely. (Make-ahead: Can be stored in airtight container and frozen for up to 2 weeks. Thaw completely before continuing with recipe.)

Flip cookies without holes and spread with an even layer of Mango Cream. Sprinkle holed cookies with icing sugar, if desired, and place on cream-topped cookies, pressing lightly to adhere.

Test Kitchen Tip: Don't want your left-over egg whites to go to waste? Use them in our Cloud Cluster Meringues.

Nutritional facts PER EACH LARGE SANDWICH COOKIE about

  • Iron 1.8 mg
  • Fibre 1 g
  • Sodium 80 mg
  • Sugars 29 g
  • Protein 5 g
  • Calories 520
  • Total fat 31 g
  • Cholesterol 170 mg
  • Saturated fat 19 g
  • Total carbohydrate 55 g
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Baking & Desserts

Mango Cream Shortbread Sandwich Cookies