Mango Macaroon Brownies

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  • Approximate Yield: 24 – 4” x 4” brownie squares per full sheet pan
  • Brownies, Cookies & Bars
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BakeMark Products Used

Westco gourmet brownie mix (#48240 1/50 lb)
Westco macaroon cookie mix (#09944 1/50 lb)
Trigal Dorado mango filling (#30886 1/40 lb)
Westco coating sugar (#09411 1/25 lb)

Alternate Products Used

Westco extra moist brownie mix (#48235 1/50 lb)



Mix some Westco Macaroon Cookie Mix according to the directions on the bag for a small batch.


Scale and deposit 2 LB of macaroon mixture onto paper lined full sheet pans. Spread evenly. Place in the freezer for 2 hours.

Remove pans from freezer. Spread evenly 1 LB of Trigal Dorado Mango Filling per pan over the macaroon mixture.

Mix some Westco Gourmet Brownie Mix according to the directions on the bag for a small batch. Do not over mix.

Scale and spread 4 LB of brownie batter over the Trigal Dorado Mango Filling.


Bake at 325-360°F for approx. 25 minutes. Do not over bake. Brownies are done when their internal temperature reaches 209°F.


Let the brownies cool down. Once cooled, turn the brownies out of the pans and cut into desired size. Dust with Westco Coating Sugar, if desired.

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