Mango Whip Lime Cookie Shot

Yield: 20 Raciones (1 cookie cup each)

Yield: 20 Raciones (1 cookie cup each)

Refreshing and light, these delicious little cookie cups are baked to perfection, then filled with a frosty whipped mango and ice cream filling and garnished with white chocolate rim and lime zest. It’s best to keep these little cuties frozen until you’re ready to serve them.

Cookie Cups:

Ingredient	Weight	Measure
Butter		1 taza
Brown sugar		1 taza
Granulated sugar		3/4 taza
Eggs		2 cada una
Vanilla extract		1 cdta.
All-purpose flour		4 tazas
Salt		2 cdta.
Baking soda		1/2 cdta.
White chocolate chips		2 tazas
Limes, zested		2 cada una

Mango Whip Filling:

Ingredient	Weight	Measure
Water		1/2 taza
Simplot Simple Goodness™: Mango Cubes	12 oz. + extra for garnish
Vanilla ice cream		2 tazas
Granulated sugar		3 cda.
Lemon, juiced		1 cada una

Try these 2 Cookie Shot Recipes:


Chocolate Chip Cookie Shot with Blueberry Filling
Chocolate Cookie Shot with Raspberry Filling

Preparation Instructions:

Step 1

Cream the butter and sugar in the bowl of a mixer. Add eggs and vanilla and mix until well combined. In a separate bowl combine flour, salt, and baking soda and stir until well combined. Slowly add flour mixture to mixer bowl and mix on low until fully combined. Refrigerate dough for an hour before cooking.

Step 2

Preheat oven to 350˚F.

Step 3

Form the dough into 2 oz. portions and pack into cookie shot molds. Press the molding insert into the dough to form the shots. Bake for 18-20 minutes. Remove from the oven and allow to cool. Once the pan is completely cool, remove molding insert followed by cookie shots.

Step 4

Combine water, frozen mango, ice cream, sugar, and lemon juice in vita mix and blend on highest setting until smooth. Place filling in a pipping bag and keep frozen until service.

Step 5

To serve, melt white chocolate over double boiler. Dip each cookie cup in melted chocolate and garnish with lime zest. Fill with mango whip filling and serve.