Half-Baked by Liz  recipes, crafting, & other fun things

Milk Chocolate Mango Brownies

January 9, 2015 / by Liz

This Christmas, my husband gave me my very first French cookbook! I don’t mean that all the recipes are classic french recipes – the language of the book is French. So good for my practice! The book is from Le Creuset, and has a ton of lovely looking recipes… and after a read through, I couldn’t wait to make the Brownies à la Mangue (Brownies with Mango).

8 - Book

But, typical me – I didn’t follow the recipe as it was written. The main difference being that the recipe called for mango with brownies, and I wanted mango in brownies. But, in keeping with the style of french recipes, I’ve listed all quantities by weight (which, honestly, is a more accurate method).

INGREDIENTS

1/2 mango
190 g butter
190 g milk chocolate, in pieces
3 eggs, room temperature
250 g sugar
1 teaspoon vanilla
115 g flour
2 g salt
50 g pecans
25 g coconut, plus more for garnish
100 g white chocolate, in pieces
1 tablespoon vegetable oil
chocolate sprinkles, if desired

DIRECTIONS

Preheat the oven to 350F (180C). Prepare a small rectangular cake pan (~ 6″ x 10″) by buttering and coating with cocoa powder (or flour). Peel and cut the mango into small pieces, and set aside.

1 - Mangoes

Place the butter and chocolate into a bowl, and melt using a double boiler.

2 - Double Boiler

Meanwhile, add the eggs to the bowl of an electric mixer, and beat on medium-high speed until frothy. Add the sugar and vanilla, and continue beating until thick and glossy.

4 - Egg + Sugar

Pour the chocolate-butter mixture into the egg mixture, pouring in a steady stream, with the mixer going (so that the eggs don’t start to cook).

5 - Add Choc + Butter

Whisk together the flour and salt, and add to the wet ingredients. Mix on low speed until just combined.

3 - Flour + Scale

Add the pecans, coconut, and mango to the batter, and stir by hand until combined.

6 - Stir in Fruit + Nuts

Pour the batter into the prepared pan, and sprinkle with coconut. Bake for 30 to 40 minutes until done (when the brownies pull away from the edge of the pan, and the center is set).

7 - In Pan

Remove the pan from the oven, and place on a cooling rack for several hours until completely cooled. Cut into pieces of desired size (I cut 16). Melt the white chocolate in a double boiler, and stir in the vegetable oil. Transfer the melted chocolate into a squeezy bottle, and drizzle over the brownies. Top with coconut and chocolate sprinkles before the drizzle sets.

10 - Drizzled

So moist and delicious!!

Final - Mango Brownies
Signature FINAL

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9 thoughts on “Milk Chocolate Mango Brownies

  1. Mama says:

    OH, Lizzie, these look awesome and I have 2 mangos at home.
    I will definitely try them this weekend.

  2. Liz says:

    Do it! They’re so yummy :)

  3. Pipli says:

    If I wanna have mango in brownies then ? Should I just add the puree in the batter or need to change something else?

  4. Liz says:

    Hi there! Yes, in the recipe I provided, I actually incorporate the mango into the brownie batter. They’re really delicious!

  5. Amanda says:

    Could I double it for a 9×13 pan?

  6. Liz says:

    Hi Amanda! Yes, you can definitely double the recipe and use a 9″x13″ pan. Cheers!

  7. Amanda says:

    Mine are in the oven now! I didn’t know where to add the vanilla and I almost forgot so it got included before the flour mixture. It looks brilliant so far! I’ll post again after it cools and our taste test.

  8. Amanda says:

    They were tasty! We doubled the recipe for the 9×13 pan and almost succeeded except I accidentally used the salt and vanilla amounts for a half batch. I did had some issues with the timing, probably because it’s a double batch. They started to darken on the edges around 30 minutes but the center wasn’t set. I looked roughly every few minutes to see if the center was set, pulling them out finally around the 40 minute mark. The edges were burned but the middle was a nice brownies colour. It cooled completely after hours on the cooling rack. I worried they’d be tough to cut with the edges but the knife slid easily through everything. The center-y areas were either just enough underdone or close to done with a fudge consistency that happily held its own around moist mango pieces. My friends and I enjoyed them–thanks!

  9. Liz says:

    Hi Amanda! I’m so glad you enjoyed them :) Also, I must have forgot to describe where to add the vanilla in the directions… oops! Thanks for picking up on that!

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