The best part about these mango almond oatmeal cookies is using fruit from Jali Fruit Co! Each mango is hand picked and and prepared by women-led cooperatives. By using fruit that would normally go to waste, they are making an effort to better the planet while empowering female farmers across Africa and the Caribbean.


Heaping 1 C (125 grams) War Eagle Mill All Purpose Flour

1 tsp. kosher salt

½ tsp. Bob's Red Mill baking soda

½ tsp. Frontier Co-op ground ginger

¼ tsp. Frontier Co-Op cinnamon

1/8 tsp. Frontier Co-Op cloves

½ C Organic Valley unsalted butter, softened

½ C Wholesome brown sugar

¼ C Wholesome granulated sugar

2 Happy Egg Co eggs, room temperature

1 tsp. Frontier Co-Op vanilla

1 ¼ C bulk old fashioned rolled oats

1 package (3.5 oz.) Jali Fruit Mango-Rama, diced

½ C bulk almonds

Zest of 1 organic lime


Step 1

In a bowl, combine the all-purpose flour, salt, baking soda, ginger, cinnamon, and cloves. Set aside.

Step 2

In the bowl of a stand mixer, add your butter and sugars. Beat until light and fluffy. Scrapping down as needed.

Step 3

Add in your eggs, one by one, and vanilla, beat until mixed. Scrap the bowl down.

Step 4

With the motor running, add in your dry mixture until just combined.

Step 5

Fold in your oats, mangos, and almonds, stir until combined.

Step 6

Lay out a large piece of plastic wrap and add cookie dough. Press firmly together to form a large log shape. Wrap up and refrigerate overnight.

Step 7

Preheat oven to 350.

Step 8

Using an ice cream scoop, scoop cookies and place on a silicone lined mat.

Step 9

Bake for 12 minutes.

Step 10

Remove from oven, reduce heat to 300.

Step 11

Turn the pan around and bake for an additional 4 minutes.

Step 12

Remove from oven and sprinkle lime zest over. Allow to stand for another 5 minutes on the pan then remove to a cookie cooling rack.