In a mixing bowl, blend butter and sugar until creamy (5 minutes)

Add mango puree and orange essence and blend until well incorporated.

In a separate bowl, mix the dry ingredients: flour, cornstarch and baking powder.

Add the dry ingredients slowly into the mango bowl, folding to mix well each time.

Continue to fold and mix the batter until it firms up. Add additional flour if too sticky.

Put the batter on a piece of cling wrap and form it into a log shape of about 2 inches diameter. If it is too sticky, sprinkle with flour.

Wrap the dough log with cling wrap and smoothen the shape of the dough in the wrap.

Refrigerate for 1 hour

Take the dough out and cut into ¼ to ½ inch disks.

Roll each into balls and place them on a wire rack lined with parchment paper in a baking tray.

Pre-heat oven to 350 degrees F and bake cookie dough for about 25-30 minutes.

Take it out and let it cool.