In a large mixing bowl, beat ½ cup of room temperature salted butter with ½ cup of granulated sugar and ½ cup of brown sugar using an electric mixer on medium speed for 2-3 minutes.

Mix in 1 large egg and 2 tablespoons of milk to the butter-sugar mixture until fully incorporated.

In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt.

Gradually sift this dry mixture into the wet ingredients, mixing on low speed until just combined.

Gently fold in 1 cup of diced mango using a spatula.

Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.

Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper.

Using a cookie scoop, portion out 1.5 tablespoons of dough onto the prepared baking sheets.

Bake the cookies in the preheated oven for 14-16 minutes.

Allow the cookies to cool on the baking sheet for about 10 minutes before transferring to a wire rack.

To prepare the vanilla glaze, whisk together 1 cup of powdered sugar, 1 teaspoon of vanilla extract, and 2 tablespoons of milk until smooth.

Drizzle the glaze over the cooled Mango Cookies.