Mango Blondies

This post is sponsored by National Mango Board

These amazing Mango Blondies made with cashew butter, oats and bursting with juicy mango are the ultimate dessert or snack!

blondies with gold spatula

blondies with gold spatula
One can never have too many snacks. Just ask my freezer.

These Mango Blondies make a great snack for several reasons. First, they require only one bowl. Second, the combination of silky cashew butter and juicy mango is simply to die for. So summery! Third, they’re nutrient-dense to boot.

“Good” fats and plant protein from the cashew butter, vitamin C-packed mango, and fiber from oats…the gang’s all here. They’re ridiculously moist, flavorful, and super satisfying. Everything a snack should be.

I couldn’t be more excited to team up with my friends at National Mango Board this year to create some delish recipes featuring mangos. Did you know mangos are known as “the king of fruit?”

‘Tis true! These luscious stone fruits have been cultivated for over 5,000 years and are one of the world’s most popular fruits!

These scrumptious blondies have a short ingredient list and require only one bowl. You likely have most of them in your pantry already!

  • Cashew butter: this makes up the base of our blondies rather than traditional flour. Cashew butter lends a mild, cookie-like flavor.
  • Mango: sweet and juicy and simply luscious.
  • Egg: to bind everything together and contribute to rising. Sub a flax egg for vegan blondies.
  • Maple syrup: for that deep, caramelized flavor.
  • Oat flour: another favorite gluten free flour of mine, it helps provide structure so the blondies stick together. Be sure to use certified gluten-free if you have a gluten intolerance.
  • Vanilla extract: to enhance the flavor even more.
  • Fine sea salt: key for flavor and helps bring out the sweetness.
  • Baking soda: for proper rising.

That’s the best part—always! Since the six common varieties of mangos have staggered growth seasons, we can soak up the tropical greatness that is fresh mango year-round.

Mangos are grown primarily in Mexico, Guatemala, Brazil, Ecuador, Perú, and Haití. They’re also grown here in the states, including Florida and California.

When choosing a ripe mango at the store, pick it up and give it a squeeze. Don’t use color, since every variety is a different color when ripe.

A ripe mango will give a bit when pressed. You can store them at room temperature where they’ll continue to get sweeter and softer. You can refrigerate ripe mangos for up to five days.

For tips on how to cut a mango, click here!

My favorite fruit in the world is packed with nutrition, too!

Mangos are an excellent source of vitamin C, offering 50% of the daily value per 3⁄4 cup serving. They’re also a good source of folate and copper, at 15% of the daily value per serving.

Mangos also contain disease-fighting polyphenols like beta-carotene, lutein and other carotenoids that account for the mango’s yellow hue. Anthocyanins contribute to the red color in some varieties.

Emerging research suggests that mangos may have an impact on gut health, too. Research conducted at Texas A & M University found that mangos were more effective in relieving constipation and reducing intestinal inflammation than comparable amounts of fiber. Interesting. huh!

You can store blondies on the countertop in an air-tight container for up to two days. Store any additional leftovers in fridge for up to a week.

To freeze blondies, simply place them spaced apart on a lined baking sheet. Once solid, place the frozen blondies in a freezer baggie. They will stay fresh for up to four months.

Craving more bars? Try these favorites:

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Description

These amazing Mango Blondies made with cashew butter and oats and bursting with juicy mango are the ultimate nutritious dessert or snack!

 


Scale

Ingredients

  • 1 cup creamy cashew butter (can cub almond butter)
  • 1 cup oat flour*
  • 1 large egg
  • 1/2 cup maple syrup
  • 1 tsp vanilla extract
  • 1/4 tsp fine sea salt
  • 1/2 tsp baking soda
  • 1/2 cup mango, diced small

  1. Preheat oven to 350F. Spray an 8x8inch baking dish with cooking spray and line with parchment paper.
  2. In a large mixing bowl, stir together the cashew butter, oat flour, egg, maple syrup, vanilla, salt, and baking soda until combined. Gently fold in mango.
  3. Use a rubber spatula to spoon batter into lined baking dish. It will be thick.
  4. Bake for about 28 minutes. Cool pan on a cooling rack for 30 minutes before carefully removing blondies from pan to cool completely.

Notes

The moisture from the mango makes this recipe work, so please don’t omit it as they’d be too dry!

*TO MAKE OAT FLOUR: If you don’t have store bought, make your own by grinding old fashioned oats in the blender until it resembles a fine flour.

TO STORE: Store blondies on the countertop in an air-tight container for up to two days. Store any additional leftovers in fridge for up to a week.

TO FREEZE: Place blondies spaced apart on a lined baking sheet. Once solid, place the frozen blondies in a freezer baggie. They will stay fresh for up to four months.

Keywords: healthy blondies, mango dessert

 

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