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Tropical Marigold Passion Fruit and Mango Cookies

Meet these golden little delicacies that deliciously upgraded passionately the traditional chocolate cookies with crème filling to these Tropical Marigold Passion Fruit and Mango Sandwich Cookies! One bite into the cookie, the delightful passion fruit curd in the center bursts forth with a vivid contrasting tartness made with Suncore Foods® Marigold Passion Fruit Supercolor Powder & Seeds, paired perfectly with the crunchy vanilla cookies. This recipe is a keeper, absolutely fun to make, and you can really fill it with anything with Suncore Foods® super products. Let your imagination run wild, while your mouths water, wanting to devour your creations!


Make About 50 Small Cookies

For the Vanilla Cookies:
300g all purpose flour
1/2 tsp Suncore Foods® Rose Salt
1 tsp lemon zest
80g icing sugar
150g unsalted cold butter/ plant butter (stick)
1 tsp vanilla bean paste
3 tbsp cold, unsweetened plant milk

For the Mango & Passion Fruit Curd:
240g (1 cup) mango purée (1 large mango)
2 tsp Suncore Foods® Marigold Passion Fruit Supercolor Powder & Seeds
50g (1/4 cup) sugar
10g (1 tbsp) corn starch
1 tsp vanilla bean paste/ extract
2 tbsp lemon juice
60g vegan butter/ butter



1. To Make the Curd — Peel and chop mango and blend together with passion fruit powder until smooth. Pass through a sieve for a smoother texture. In a small saucepan, whisk sugar and corn starch. Add vanilla, lemon juice and mango/ passion fruit purée and whisk to combine. Heat over medium heat. Add butter 1 tbsp at time and cook on medium whisking continuously until it starts to thicken. - about 30 min. Transfer to a heat proof container to cool. Store in the fridge for up to 1 week. It will thicken more as it cools.

2. For the Cookies — In the bowl of a food processor, add flour, icing sugar, salt and lemon zest. Pulse a couple of times to combine. Add cubed cold butter and pulse a few times until it looks like bread crumbs. Add vanilla and plant milk one tbsp at a time and mix until the dough comes together. The dough should be soft, but not sticky. Wrap the dough in plastic wrap and refrigerate for at least 1 hour. Preheat your oven to 180C degrees. Cut out cookie shapes with cookie cutters. Use a mini cutter to cut out the center of half of the cookies. Re-roll the remaining dough and continue cutting until all the dough is used. Arrange cookies on lined baking trays. Refrigerate cookies or freeze for 10 minutes to avoid spreading. Bake cookies for 8-9 minutes or until the edges become golden brown. The baking time will depend on the size of your cookie. Let cookies cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.

3. To Assemble — Spread 1 tsp of mango& passion fruit curd over the bottom of one cookie and gently press a cut-out center cookie on top. Keep the plain cookies in an airtight container on the counter/ fridge for up to 1 week. Finished cookie sandwiches can be stored in an airtight container in the fridge for up to 3 days


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