Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

In a large mixing bowl, cream softened butter, brown sugar, and granulated sugar together on medium speed for 2-3 minutes until light and fluffy.

Add the egg and vanilla extract, beating on low speed until well combined and smooth.

In another bowl, whisk together the all-purpose flour, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture while mixing on low speed until just combined.

Gently fold in the chopped mango using a spatula.

Drop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 10-12 minutes or until edges are golden brown while centers remain slightly soft.

Let cool on the baking sheet for about 5 minutes before transferring to a wire rack.

Allow cookies to cool completely on the rack.