Flavorful Mango Lime Blondies
These tropical mango lime blondies combine the sweet, sunny flavors of mango and lime in a tender, chewy blondie with a lightly toasted coconut topping for a delightful crunch. Perfect for summer gatherings or a bright, comforting treat any time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Cuisine: Tropical
Ingredients
Scale
- 1 cup (226g) unsalted butter, melted
- 1 1/2 cups (300g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 cups (250g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (240ml) fresh mango puree (about 2 ripe mangoes, mashed smooth)
- Zest of 2 limes
- 2 tablespoons fresh lime juice
- 1/2 cup (45g) shredded unsweetened coconut, toasted
- Optional: 1/4 cup chopped macadamia nuts or walnuts
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch pan with butter or line it with parchment paper.
- Prepare the mango puree by peeling and pitting ripe mangoes, then mash or blend until smooth to make about 1 cup (240ml). Stir in the lime zest and lime juice and set aside.
- In a large bowl, whisk the melted butter and sugar together until smooth and glossy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In another bowl, sift together the flour, baking powder, and salt.
- Gradually add the flour mixture to the wet ingredients, folding gently with a spatula until just combined. Avoid overmixing.
- Gently fold the mango-lime mixture into the batter, creating swirls of tropical zest throughout without stirring too hard.
- Toast the shredded coconut in a dry skillet over medium heat for 3-4 minutes, stirring constantly until golden and fragrant.
- Pour the batter evenly into the prepared pan. Sprinkle the toasted coconut and optional nuts evenly over the top.
- Bake for 28-33 minutes. Check at 28 minutes by inserting a toothpick in the center; it should come out with a few moist crumbs but no wet batter.
- Let the blondies cool completely in the pan on a wire rack before slicing into squares.
Notes
If mango puree is watery, cook it down gently to thicken before folding in to avoid soggy blondies. Do not overmix batter to keep blondies tender. Toast coconut separately for best crunch. Let blondies cool completely before slicing for clean cuts. Oven thermometer recommended for consistent baking temperature.
Nutrition
- Serving Size: 1 blondie square
- Calories: 220
- Fat: 12
- Carbohydrates: 28
- Protein: 2
Keywords: mango blondies, lime blondies, tropical dessert, easy blondies, mango lime dessert, toasted coconut topping, summer dessert