Resultado de las galletas de hielo
Resultado de las galletas de hielo is a easy Mexican recipe that serves 12. 150 calories per serving. Recipe by Daniela Emmanuel Oficial on YouTube.
Prep: 20 min | Cook: 12 min | Total: 42 min
Cost: $2.76 total, $0.23 per serving
Ingredients
- 1 1/4 cups All-Purpose Flour (sifted)
- 1/2 cup Unsalted Butter (softened, cut into cubes)
- 3/4 cup Granulated Sugar
- 1 large Egg (room temperature)
- 1/4 cup Mango Puree (fresh mango blended until smooth)
- 2 tablespoons Chamoy Sauce (store‑bought, sweet‑sour‑spicy Mexican condiment)
- 1 teaspoon Tajín (for sprinkling on top)
- 1 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 1 teaspoon Vanilla Extract (optional, for extra aroma)
Instructions
Preheat Oven
Set the oven to 350°F (177°C) and let it fully preheat while you prepare the dough.
Time: PT5M
Temperature: 350°F
Cream Butter and Sugar
In a mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3–4 minutes.
Time: PT5M
Add Egg and Vanilla
Add the egg and vanilla extract to the butter‑sugar mixture and beat until just combined.
Time: PT2M
Combine Dry Ingredients
In a separate bowl whisk together the sifted flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing on low speed until a soft dough forms.
Time: PT5M
Incorporate Mango Puree
Fold the mango puree into the dough until evenly distributed. The dough will be slightly sticky.
Time: PT2M
Portion and Shape Cookies
Line the baking sheet with parchment paper. Scoop tablespoon‑sized portions of dough, place them 2 inches apart, and gently flatten with the back of a spoon.
Time: PT5M
Bake
Bake the cookies for 12 minutes, or until the edges are lightly golden and the tops are set.
Time: PT12M
Temperature: 350°F
Cool and Add Toppings
Allow the cookies to cool on the sheet for 5 minutes, then transfer to a cooling rack. Drizzle each cookie with a thin line of chamoy sauce and immediately sprinkle a pinch of Tajín on top.
Time: PT5M
Nutrition Facts
- Calories
- 150
- Protein
- 2g
- Carbohydrates
- 20g
- Fat
- 7g
- Fiber
- 1g
Dietary info: Vegetarian
Allergens: Gluten, Dairy, Egg
Ingredient Substitutions
- Instead of All-Purpose Flour: Gluten‑Free All‑Purpose Flour
- Instead of Unsalted Butter: Margarine, Coconut Oil (solid)
- Instead of Granulated Sugar: Coconut Sugar, Brown Sugar
- Instead of Egg: Flax Egg (1 tbsp flaxseed + 3 tbsp water)
- Instead of Mango Puree: Mango jam, Passion fruit puree
- Instead of Chamoy Sauce: Tamarind sauce, Hoisin sauce (for sweetness)
- Instead of Tajín: Lime zest + chili powder
- Instead of Baking Powder: Cream of tartar + baking soda
- Instead of Salt: Sea salt
- Instead of Vanilla Extract: Almond extract
Equipment Needed
- Mixing Bowl
- Hand Whisk or Electric Mixer
- Measuring Cups
- Measuring Spoons
- Baking Sheet
- Parchment Paper
- Oven
- Cooling Rack (optional)
- Oven Mitts
Critical Steps — Do Not Skip
- Preheat Oven
- Incorporate Mango Puree
- Bake
- Cool and Add Toppings
Chef Tips from the Video
- Use very ripe mangoes for maximum sweetness and aroma.
- For extra crunch, sprinkle a tiny pinch of sea salt on top before adding chamoy.
- If you prefer a milder spice, use only half the Tajín and finish with a dusting of powdered sugar.
Troubleshooting
Cookies spread too much and become thin.
Chill the dough for at least 10 minutes before baking and ensure the butter is not melted.
Cookies are dry and crumbly.
Add an extra tablespoon of mango puree or a splash of milk to increase moisture.
Chamoy does not set and remains runny.
Drizzle the sauce while the cookies are still warm; the heat will slightly thicken the chamoy.
Storage
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze baked cookies (uncoated) for up to 2 months; re‑heat briefly before serving.
Room temperature: Best enjoyed the same day; can sit at room temperature for 2 days if sealed.
Make-Ahead Tips
- Freeze the shaped dough on a parchment‑lined tray; transfer to a zip‑top bag and bake directly from frozen (add 2 extra minutes).
- Chamoy can be prepared ahead and stored in a sealed jar in the refrigerator for up to 2 weeks.
Frequently Asked Questions
What is the cultural significance and history of chamoy in Mexican cuisine?
Chamoy originated in Mexico as a tangy condiment made from pickled fruit, chilies, and lime. It is widely used on fruit, snacks, and desserts, adding a sweet‑sour‑spicy flavor that reflects the Mexican love for bold, layered tastes.
How is Tajín traditionally used in Mexican snacks and desserts?
Tajín is a powdered blend of chili, lime, and salt that is sprinkled on fresh fruit, vegetables, and even ice cream. Its bright, zesty kick makes it a popular finishing touch for sweet treats like mango slices, giving them a refreshing contrast.
Why is mango a popular fruit in Mexican desserts?
Mango thrives in Mexico’s warm climate and its juicy, tropical flavor pairs well with the country's spicy and acidic condiments. Mango‑based desserts celebrate the fruit’s natural sweetness while balancing it with lime, chili, or chamoy.
What occasions or celebrations are mango‑chamoy cookies commonly served at in Mexico?
These cookies are perfect for summer gatherings, Día de los Muertos parties, and informal family picnics where sweet‑and‑spicy snacks are enjoyed alongside aguas frescas and other traditional drinks.
What traditional Mexican desserts pair well with mango chamoy cookies?
They pair beautifully with horchata, agua de jamaica, or a scoop of vanilla ice cream topped with a drizzle of chamoy, creating a complementary sweet‑spicy dessert platter.
What are the authentic ingredients for Mexican chamoy versus common substitutes?
Authentic chamoy uses pickled apricot or plum, dried chilies, lime juice, and salt. In the U.S., many brands replace the fruit base with tamarind paste or add sugar for a sweeter profile; both work, but the traditional version is less sweet and more tangy.
What are the most common mistakes to avoid when making mango chamoy cookies?
Common errors include over‑mixing the dough, which creates tough cookies, and baking at too high a temperature, which can burn the delicate mango flavor. Also, adding chamoy while the cookies are still hot prevents the sauce from setting properly.
Why does this recipe use mango puree instead of diced mango pieces?
Puree distributes the mango flavor evenly throughout the dough, ensuring every bite has a consistent tropical taste. Diced pieces can create pockets of moisture that affect texture and cause uneven spreading.
Can I make these mango chamoy cookies ahead of time and how should I store them?
Yes, bake the cookies a day ahead and store them in an airtight container at room temperature. Add the chamoy and Tajín just before serving to keep the topping fresh and crunchy.
What does the YouTube channel Daniela Emmanuel Oficial specialize in?
The YouTube channel Daniela Emmanuel Oficial focuses on fun, experimental dessert recipes that blend traditional Latin American flavors with modern twists, often featuring taste tests and creative flavor pairings.
How does the cooking style of Daniela Emmanuel Oficial differ from other Mexican dessert channels?
Daniela Emmanuel Oficial emphasizes quick, approachable recipes with a strong focus on flavor experimentation—like combining mango juice, chamoy, and Tajín—while many other channels stick to classic, unaltered recipes.
Last updated: September 6, 2026
