Coconut & Mango Blondies
Coconut & Mango Blondies — a Dawn Foods recipe in 3 components. Uses Dawn Foods Flavouring Compounds, Mango – 1 kg.
- mixing time (slow speed)
- 1 min
- mixing time (medium speed)
- 2 min
- baking temperature (deck oven)
- 180 °C
- baking time
- 35-40 min
- icing warming temperature
- 45 °C
Ingredients
Blondie
| Ingredient | Quantity |
|---|---|
| Dawn Blondie Mix | 1000 g |
| Warm water | 240 g |
| Melted butter | 200 g |
| White chocolate chunks | 180 g |
| Dawn Foods Flavouring Compounds, Mango – 1 kgMango Compound | 160 g |
| Desiccated coconut | 105 g |
Finish
| Ingredient | Quantity |
|---|---|
| Delicream Coconut | 200 g |
| Chocuise Flakes White RAC SG | 100 g |
Mango icing
| Ingredient | Quantity |
|---|---|
| White Glossy Icing | 50 g |
| Dawn Foods Flavouring Compounds, Mango – 1 kgMango Compound | 5 g |
| Yellow food colouring |
Method
- Blondie
Add the Blondie mix, water and melted butter to a mixing bowl fitted with a beater. Mix on slow speed for 1 minute, then a further 2 minutes on medium speed.
- Blondie
Add the Mango Compound, desiccated coconut and chocolate chunks and blend in on slow speed.
- Blondie
Deposit 1000 g of the batter into a greased/lined foil tray bake tin.
- Blondie
Bake in a deck oven at 180 °C for 35-40 minutes.
- Blondie
Allow to cool thoroughly.
- Finish
Melt the white Chocuise flakes, then add the Coconut Delicream and mix until smooth.
- Finish
Spread over the cooled Blondie and allow to set.
- Mango icing
Warm the White Glossy Icing to 45 °C, add 5 g of Mango Compound and add yellow colour as needed.
- Mango icing
Drizzle the Mango Icing over the Blondie.
Allow to dry, then cut into the desired portion size.
Dawn Foods recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.