Mango Lassi Jewels (Soft Filled Mango Cookies)

Add the Snowflake Cake Flour into a sieve set over a mixing bowl and sift through.

Add the bicarbonate of soda, 2 tablespoons of ground cardamom, and salt directly to the flour.

Give everything a good mix until evenly combined.

In a separate large mixing bowl, add the softened butter and castor sugar.

I’m using the Woolworths salted butter.

Cream them together until smooth.

Next, mix in the plain yoghurt for that signature mango lassi tang and of course the replacement of eggs.

I’m using low fat yoghurt.

Add the Snowflake Cake Flour mixture into the wet ingredients.

Mix until combined.

Gradually add in the milk – about 7 tablespoons as needed, while mixing until the mixture starts to come together.

Go in with your hand and knead gently until you get a smooth, soft dough.

Wrap the dough tightly in cling wrap and refrigerate for 15 minutes. Chilling helps firm up the dough slightly so it is easy to portion and shape without spreading in the oven.

Pinch off and divide the dough into 16-17 gram portions.

Roll each piece into a smooth ball.

Flatten it on your palm.

And shape in your hands.

Place it onto your prepared baking tray. Shape each piece again with your fingers to taper the end and form little mangoes.

Bake in the preheated oven for 7 to 10 minutes, until baked through and set.

They should still be pale and not browned. Allow them to cool slightly on the tray before removing them to cool completely before filling.

While the shells cool, bring out the mangoes.

I like to slice them into cubes on the peel and then remove the cubes.

Set the diced mangoes aside until ready to fill.

Once the baked mango shapes are completely cool, gently hollow out the flat undersides of the shells. I use a paring knife and score out how much I want removed – keep an outline of the dough as we will need to stick them together later.

Use the knife to gently lift the piece out.

Then grab the piece with your fingers to remove.

If you’re taste testing, this won’t have much flavour just yet, just trust the process!

Next, it’s time to melt the chocolate – I’ve opted for baking chocolate as the branded ones in stores don’t quite melt the same anymore but feel free to use whichever you prefer.

Melt the white chocolate in the microwave in 30-second intervals, stirring well between each interval until smooth.

Add the 2 tablespoons of cardamom (elachi) powder to the melted white chocolate.

Mix until well combined.

Fill the hollowed centers with the finely diced mangoes, then spoon over the cardamom-infused melted white chocolate right to the edges.

Place another filled mango shell over the top to sandwich and seal them together.

Allow the chocolate to set completely. Try to work fast with the chocolate as baking chocolate does set fast.

Next, set up the yellow and red food colouring – in separate bowls. Dilute the coloring with water and use the hollowed out pieces to test your colours so you can adjust the colouring or water content. Then have a plate filled with castor sugar for dipping.

Once the sandwiched mangoes have set firm, dip each one into the diluted yellow food colouring.

Then partially dip into the diluted red food colouring to make them look just like ripe mangoes.

Note: I used liquid yellow food colour and gel red food colour. You may use your fingers to dab on more red for a blended look.

Allow them to dry slightly before coating them with castor sugar as the moisture will wet the sugar.

Once its slightly dry, coat each one in castor sugar.

You may add them to your serving platter and enjoy them as is.

I took them a step further and got these fondant leaves at the bakers shop but they weren’t green so I got an edible green pen and coloured them in. Just some tips if you can’t find green coloured leaves.

Decorate with edible leaves for that extra festive touch!

Arrange all your finished Mango Lassi Jewels neatly onto a festive serving platter or tray. The vibrant yellow and red mango blush paired with the sparkling castor sugar and little green leaves makes them look like miniature edible jewels!

Break one of the cookies in half to see the magic inside! Beneath the soft, pillowy Snowflake Cake Flour biscuit shell lies a creamy layer of fragrant cardamom white chocolate holding the juicy, fresh diced mango cubes right in the centre.

To turn your tray into a thoughtful homemade Diwali gift, wrap the entire platter tightly in clear cellophane so the bright mango colours still shine through.

There is nothing sweeter than handing over a homemade tray made from the heart to celebrate Diwali with family and friends!

Whether you are gifting them wrapped up or serving an unwrapped platter straight to your guests at the festive table, these Mango Lassi Jewels are ready to be enjoyed!