Photography: John Paul Urizar. Styling: Michele Cranston.
Julie Goodwin’s mango blondies are the ultimate tropical twist on a classic treat. This blondie slice combines rich white chocolate with fresh mango pieces, creating a lusciously dense square you’ll love to share.
Ingredients
Method
Preheat oven to 160C (140C fan-forced). Grease and line a 20 x 30cm lamington tin with baking paper, extending the paper 3cm above the sides.
In a medium pan over medium to low heat, melt butter then add the chocolate and stir until it melts. Stir in the vanilla.
In the bowl of an electric mixer, beat the eggs for 2 minutes or until pale. With the mixer running, gradually add the sugar and continue to beat until the mixture “forms the ribbon”. This means when the whisk is lifted out of the mixture, a trail is left across the surface for a moment before it sinks.
Gently fold butter mixture into egg mixture. Sift flour over the wet ingredients in bowl and gently fold through. Fold through the white chocolate and mango. Spread mixture into prepared pan and bake for 50 minutes. When ready, the blondies will have a delicate crust on top and still be dense and moist in the middle.
Dust mango blondies with sifted icing sugar, if desired.
Can mango blondie slice be frozen?
These mango blondies freeze wonderfully for up to three months. Once completely cooled, cut them into individual squares and wrap each piece in baking paper, then place in an airtight container or freezer bag.
To serve, simply thaw at room temperature. They’ll taste just as delicious as the day you baked them, making them perfect for preparing ahead for special occasions or keeping a stash for unexpected guests.
What makes blondies different from brownies?
Blondies are essentially the golden cousin of traditional brownies. While brownies get their rich, dark colour and intense flavour from cocoa or dark chocolate, blondies use white chocolate or a vanilla and butter base, giving them their signature blonde appearance.
The texture is similar – dense, moist and chewy – but blondies have a sweeter, more caramel-like flavour with buttery vanilla notes. They’re just as indulgent but deliver a completely different taste experience.
How do you know when blondies are done?
Look for a delicate golden crust forming on top while the centre still appears slightly soft and moist. A skewer inserted into the middle should come out with a few moist crumbs clinging to it, but not wet batter.
The blondies will continue to set as they cool in the tin, so resist the urge to overbake them. If they still jiggle slightly in the centre at 50 minutes, that’s perfect – you want that gorgeous gooey middle.
What type of mango is best for baking?
Choose a firm, ripe mango for this recipe. You want fruit that’s fragrant and yields slightly to gentle pressure but isn’t overly soft or mushy.
A firm mango will hold its shape during baking, creating distinct cubes of fruit throughout your blondies rather than dissolving into the batter. Avoid mangoes that are too hard and underripe as they’ll lack sweetness and flavour.
This mango blondies recipe ran in The Australian Women’s Weekly in 2018 and was published online in 2025.
