Step 1

Preheat the oven to 375 degrees Fahrenheit/190 degrees Celsius. Line muffin pan with paper cups or brush cups with oil for easy unmolding.

Step 2

In a bowl, whisk together the flour, salt, baking soda, baking powder, cardamom and optional nutmeg.

Step 3

Whisk in the sugar.

Step 4

Add the mango puree, oil, vanilla extract and apple cider vinegar to the bowl.

Step 5

Use a spatula to mix the wet ingredients into the dry ingredients. Don't overmix - stop when all the ingredients are integrated with no dry flour. A lumpy batter is fine.

Step 6

Stir in the raw cashews.

Step 7

Use a ¼ cup scoop to fill each of the muffin tins, almost to the brim. Sprinkle a bit of sugar on each muffin (optional).

Step 8

Bake the muffins 24 minutes until a toothpick inserted in the center of a muffin comes out dry. Let the muffins stand five minutes before unmolding.