It's mango season! Show off fresh mangos in these brownies, where coconut adds another layer of tropical flair and the fruity sweetness is balanced by deep chocolaty deliciousness.
1 box (19.95 oz.) brownie mix
3/4 cup cream of coconut, divided
1 pkg. (.25 oz.) unflavored gelatin
1 cup mango nectar
1 cup diced *mangos, *pureed
2 pkgs. (8 oz. each) cream cheese, at room temp.
1/4 cup powdered sugar
3/4 cup heavy cream
1 1/2 cups bittersweet chocolate chips
Chocolate pieces (optional, for garnish)
Toasted coconut (optional, for garnish)
1. Heat oven to 350°F. Line 9" x 13" baking pan with foil; grease foil. In bowl, combine brownie mix, eggs, 1/4 cup cream of coconut and 1/4 cup water; pour into pan. Bake 20 min., or until toothpick inserted in center comes out clean. Let cool.
2. In heat-proof bowl, sprinkle gelatin over 3 Tbs. cold water; let sit 2 min., or until gelatin is dissolved. Place bowl in pan of hot water; let sit 5 min., or until gelatin melts, stirring often. Stir in nectar and mangos. Spread over brownies. Chill 1 hr.
3. Using electric mixer on medium speed, beat cream cheese, sugar and remaining cream of coconut 30 sec.; spread over mango layer. Chill 1 hr. In pot over medium heat, bring heavy cream just to a boil. Remove from heat; add chocolate. Let sit 2 min. Stir until smooth; spread over cream cheese layer. Chill until set. Garnish with chocolate pieces and toasted coconut, if desired.
Active time: 20 min.
Total time: 50 min., plus cooling and chilling time
Per serving: Cal. 420 Pro. 7g Carb. 45g Fiber 1g Chol. 82mg
Sod. 218mg Total fat: 26g Sat. 14g Trans. 0g
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