Biscotti with Green Mango and Macadamia Nuts

Submitted by Kellie B.

  • 1/2 Cup Sunsweet Philippine Green Mango, chopped
  • 1 Tablespoon Dark rum or fresh orange juice
  • 1 Cup All-purpose flour
  • 1/2 Teaspoon Baking powder
  • 1/8 Teaspoon Baking soda
  • 1/8 Teaspoon Salt
  • 1 Large egg
  • 1/4 Cup Canola oil
  • 1/3 Cup Honey
  • 2 Tablespoons Sugar
  • 1/2 Teaspoon Pure vanilla
  • 1 Teaspoon Freshly grated orange zest
  • 1/2 Cup Macadamia nuts, chopped
  • 1 Large egg white
  • 1 Teaspoon Water

In a small bowl, combine the chopped mango with the rum/orange juice. Stir to combine and set aside.
In another bowl, sift together the flour, baking powder, baking soda and salt. In a large bowl, whisk together the egg, oil, honey, sugar, vanilla and orange zest. Add the dry ingredients and stir to combine. Drain the soaked mango and add to the mixture along with the nuts. Stir to combine. Cover and refrigerate for at least 2 hours.
Heat the oven to 350 degrees, with a rack in the middle. Line a baking sheet with parchment paper.
Remove the dough from the bowl on to the parchment paper. Using wet hands, shape the dough into a long thin log, about 15-inches long and 2-inches wide. Combine the egg white with water and brush over top and sides of the dough. Bake until golden, about 20 minutes. Remove from oven and let cool for 15 minutes. Reduce oven temperature to 325 degrees.
Cut the log crosswise into 1/2-inch thick slices. Carefully turn slices over on to the cut side. Bake until toasted and crisp, about 15 minutes, turning once halfway through the baking time. Cool on a wire rack. Enjoy!


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