Step 1

Preheat the oven to 400°F/200°C and line a 12-hole muffin pan with paper cases.

Step 2

Cut the mango flesh from the stone and peel, then puree the flesh with a hand held immersion blender (or chop finely).

Step 3

Whisk the flour, sugar, baking powder and salt in a large mixing bowl.

Step 4

Measure 1 cup of the mango puree (the rest can be used for something else) and add to a jug along with the eggs. Whisk well, then add to the dry ingredients with the melted butter and vanilla.

Step 5

Beat for a minute or so to combine.

Step 6

Spoon the mixture into the muffin pan ¾ full and bake for 15 minutes or until risen and an inserted toothpick comes out clean.

Step 7

Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.