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Chop up the mango bits, put them in a bowl and stir in mango juice, allow to sit and rehydrate

Cream butter, sugar and eggs together until light and fluffy

Stir in the buttermilk

Mix the dry ingredients together, then stir them into the creamed mixture

Stir in the oats and rehydrated dried mango bits

Drop the cookies from a tablespoon, two inches apart on a lightly oiled cookie sheet

Bake about 8 minutes at 400°F

Cool slightly, then remove from sheet and put on a cookie rack, allow to thoroughly cool

Cream the butter and sugar together until fluffy

Add egg yolks, vanilla, almond extract and salt, then beat well

Add the flour, a little at a time, mixing well

Beat egg whites slightly

Roll the dough into half-inch balls, dip in egg whites, roll in powdered sugar

Place balls on lightly greased cookie sheet, about an inch apart

Poke indentations into the centers with your finger or thumb

Bake 15 to 17 minutes at 350°F

Cool slightly, then remove from sheet and put on a cookie rack, allow to thoroughly cool

Before serving, fill the indentations of these cookies with passionfruit jam