Instructions: Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In a food processor, puree mango until smooth. In a small saucepan, combine 3/4 cup of mango puree, ginger, cinnamon and cloves. Bring to a simmer and cook, stirring frequently so mango does not scorch on bottom of pan, for 5 minutes, or until thickened. Remove from heat and let cool.

In a medium bowl, cream butter and 2 cups sugar together until light and fluffy. Beat eggs, one at a time, into butter mixture. In a small bowl, stir flour, salt and baking soda together. Fold half of flour mixture into batter.

Stir in mango mixture. Fold in remaining flour mixture.

Scoop dough into walnut-sized balls and roll individually in remaining 1/2 cup sugar. Place balls 2 inches apart on prepared pan and flatten slightly with prongs of a fork. Bake 10 minutes, until golden brown. Remove from oven and let cool slightly before transferring from pan to wire racks.

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