Before you get started, make sure to leave your butter out on the counter so it can become soft at room temp. Don’t skip this!
Check that your mangoes are FREEZE-dried and not just “dried mango.” Freeze-dried mangoes are chalky and crispy little yellow mango pieces that have absolutely no moisture left in them. Their concentrated flavor guarantees your cookies actually taste like mango. Blitz the freeze-dried mango slices in a food processor or blender until you have a fine mango powder. Set aside.
In a stand mixer or large mixing bowl, cream the softened butter and sugar together until fluffy and pale (at least 3-5 minutes with an electric mixer). Whisk in the egg and vanilla until completely combined.
In a medium bowl, sift the flour, mango powder, cardamom, baking powder, baking soda, and salt. Whisk together until combined. Add the dry ingredients into the wet ingredients and mix until no flour streaks remain.
Portion the cookies into 16-18 balls with a large spoon. Place the cookie dough balls on a lined tray and place in the fridge to rest for an hour.
Preheat the oven to 350 degrees F. Roughly chop pistachios and place on a small plate. After the cookies are done resting, roll one side of each dough ball in the pistachios, then arrange the balls at least 1.5 inches apart on a parchment-lined cookie sheet.
Bake in the middle rack of your oven for 10 minutes or until the edges are golden brown. Remove from the oven and let cool for at least 20 minutes!
Eat and pray for mango season to come sooner.