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Mango Brownies

Mango Brownies

  • Yield: 12-16 brownies, depending on how you cut them 1x



For the Mango Puree:

  • 2 ripe mangos, peeled, pitted, and chopped (or 1½ cups defrosted frozen mango)
  • Juice of 1 lemon
  • 1 tablespoon of sugar

For the Brownies:

  • 1 stick of unsalted butter
  • 4 oz unsweetened chocolate
  • ½ cup of the mango puree
  • 1½ cups of sugar
  • ½ teaspoon fine salt
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 1 cup semisweet chocolate chips
  • ½ cup dried mango, finely chopped
  • ¾ cup all-purpose flour

For the Frosting:

  • 1 stick of unsalted butter, softened
  • ¼ cup of the mango puree
  • 3 cups powdered sugar
  • Pinch of fine salt


For the Mango Puree:

  1. Place the mango and lemon juice in a blender and blend until completely smooth and pureed.
  2. Transfer the puree to a small saucepan and add the sugar. Place over medium heat and bring to a simmer.
  3. Stirring frequently, cook for a few minutes or until the puree thickens.
  4. Remove from the heat and set aside. Scoop out ¼ cup of the mango puree and set aside for the frosting.

For the Brownies:

  1. Preheat an oven to 325°F. Grease a quarter sheet pan (or two 8 x 8 inch baking pans) and line with a piece of parchment paper that overhangs the edges of the pan (makes for really easy removal later).
  2. In a heat-safe bowl, mix together the butter and the chocolate. Microwave in 30-second increments, stirring after each time, or until the butter and chocolate are melted. Stir well to combine and then mix in the mango puree.
  3. Whisk in the sugar, salt, eggs, and vanilla until smooth.
  4. Place the chocolate chips and chopped dried mango in a fine mesh strainer and set the strainer over the bowl with the batter.
  5. Add the flour to the strainer and gently shake the strainer so that the flour falls through into the batter while simultaneously coating the chocolate chips and mango pieces.
  6. Stir in the flour until it is just incorporated, resisting the urge to overmix the batter. Last, fold in the flour-coated chocolate chips and mango pieces.
  7. Pour the batter into the prepared pan and bake for 25-30 minutes, or until the batter is set in the middle and the edges are crisp. Allow to cool completely before frosting.

For the Frosting:

  1. While the brownies are baking, make the frosting by creaming together the butter and half of the powdered sugar until smooth and fluffy. Add the mango puree and the remaining sugar and beat until the frosting is very thick and fluffy. Taste and add a tiny pinch of fine salt, if needed.
  2. Frost the completely cooled brownies with the buttercream. Place the pan of brownies in the fridge for about 30 minutes so that the buttercream can firm up a bit.
  3. Remove the brownies from the pan using the overhanging parchment paper. Slice the chilled brownies and serve!


  1. You do not need to serve these brownies chilled (I happen to like them that way), but chilling them before slicing makes it so much easier!