Step 1

Peel and chop the mango. Add the chopped mango cubes in a blender.

Step 2

In cup measure, it should be ½ cup tightly packed chopped mangoes. If using store bought mango pulp or puree, then use ½ cup mango pulp. You can use any pulp mangoes instead of Alphonso mangoes.

Step 3

Add sugar. Note that the addition of sugar depends on the sweetness of the mangoes. I have added 3 tablespoons sugar as the mangoes were just sweetIf the mangoes are too sweet, consider adding less sugar. Add cardamom seeds and nutmeg powder. You can also add ½ teaspoon vanilla extract instead of cardamom and nutmeg.

Step 4

Add dried rose petals (optional). You can skip adding if you do not have these.

Step 5

Blend to a smooth puree. Keep the puree aside.

Step 6

Place the paper muffin liners in the muffin pan. Also, preheat your oven at 180 degrees C/350 degrees F 15 minutes before you start baking. For baking in the convection mode of the microwave oven, use 170 degrees C/330 degrees F as the preheat temperature.

Step 7

Take unsalted butter in a pan. Keep the pan on a stovetop and melt the butter on low heat.

Step 8

Stir while the butter is being melted so that it melts quickly. Only melt the butter. No need to heat it.

Step 9

Remove the pan from heat, once the butter has melted. Add sweetened condensed milk.

Step 10

With a wired whisk, begin to stir very well.

Step 11

Whisk very well to make a smooth homogeneous mixture.

Step 12

Now, add the prepared mango puree. Mix again very well.

Step 13

Now, take whole wheat flour (atta), baking powder, baking soda and a pinch of salt directly in a sieve.

Step 14

Seive directly in the mango mixture bowl. You can also seive the dry ingredients separately in a plate and then add the flour mixture to the mango mixture.

Step 15

With a spatula, fold the dry ingredients into the wet ingredients. With light hands, gently fold. Do not over do. The batter should have volume and should not fall flat or become doughy.

Step 16

Depending on the quality of flour, you might get a thick batter. But if the batter looks very thick, then add some tablespoons of milk. Also, homemade mango puree is usually thick. If you use store bought mango puree, then the batter will be slightly on the thinner side.

Step 17

Folding is the most important step, so do it properly.

Step 18

With a spoon or a small spatula, add the batter in the muffin liners filling more than ¾ᵗʰ volume of the liners. Gently even the top with the spatula.

Step 19

Place the muffin pan in the preheated oven at 180 degrees C/350 degrees F. Bake the muffins for 30 to 40 minutes. In an OTG or regular oven, preheat as well as bake with the lower heating element on.

Step 20

If the top starts to get browned, then cover with foil or butter paper and continue to bake. Depending on the temperature conditions in your oven, it may take less or more time.

Step 21

It took me 35 minutes to bake the Mango Muffins. For baking in the convection mode of a microwave oven, use the temperature of 170 degrees C/330 degrees F. Again, the baking time will vary in the convection mode of your microwave oven.

Step 22

The final check is a tooth pick or wooden skewer coming out clean from the muffins.

Step 23

After 3 to 4 minutes, remove the muffins from the pan and place on a wired tray. Let them cool.

Step 24

Serve the Mango Muffins as dessert or a sweet snack.