mango muffins

These Mango Muffins are fluffy, fruity, and delicious! The easy recipe has simple ingredients, plus pureed fresh or frozen mango.

Vanilla Mango Muffins

mango mango puree)

(225 grams) all purpose flour (plain flour)

white sugar

baking powder

salt

eggs

(125 grams) butter (melted and cooled slightly)

vanilla extract

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

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

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

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.

Beat for a minute or so to combine.

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

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

https://embed.mediavine.com/videos/oe53i2iacoygihoyhj7q

These Mango Muffins are light, fluffy, fruity, and delicious! The recipe is super easy to make with simple ingredients. It's full of puréed sweet, juicy mango (fresh or frozen), paired with warming vanilla to make a tasty muffin with no fruit chunks.

Recipe video above. All too often, mango muffin recipes lack actual mango flavour. It&#39;s not enough to just stir chopped mango into a muffin, and one mango is not enough for 12 muffins!But these muffins DO actually taste of mango, with mango puree stirred into the batter and plenty of chopped mango added! They sit tall and proud, with a crunchy top, lovely hint of coconut flavour and a beautiful soft crumb thanks to the moisture from the mangoes. You will need two very big mangos or three medium ones. If you are short, make sure you use the right amount for the puree then lose out on the chopped mango.

Mango muffins

plain flour ((all-purpose flour))

tsp baking soda ((bi-carbonate soda), sifted if lumpy (Note 1))

unrefined coconut oil

tsp white vinegar ((Note 2))

white sugar ((can reduce to 1/2 cup but no less))

mango flesh (, pureed (Note 3), room temp (not fridge cold))

mango

desiccated coconut (, unsweetened (finely shredded coconut))

tbsp demerara sugar ((Note 4))

Preheat oven to 220°C/425°F (200°C fan-forced). Spray a muffin tin with canola oil or grease well with butter. (Note 5)

Batter - Whisk Dry ingredients in a medium bowl. Whisk Wet ingredients well in a separate large bowl until smooth. Pour the Dry ingredients into the Wet ingredients. Use a rubber spatula to mix together until the flour is almost incorporated.

Add-ins - Add the chopped mango and coconut, then mix until you no longer see flour - stop mixing, even if there are a few flour lumps, else the muffin will be dry and tough. The mixture will be thicker than typical muffin batters because it gets a lot of moisture from the mangoes as it bakes.

Crunchy top - Divide between muffin holes, it should be slightly mounded (as pictured in post). Sprinkle the top of each with 1/2 teaspoon of Demerara sugar.

Bake - Place in the oven. Immediately turn the oven down to 200°C/390°F (180°C fan). Bake for 24 minutes or until the surface is golden and crunchy, and a skewer inserted into the middle comes out clean.

Cool - Leave in the muffin tin for 10 minutes then transfer onto a cooling rack. Cool for at least another 10 minutes before grabbing one!

Mango Muffins Recipe made with fresh mango pulp, a few fragrant spices, butter, condensed milk and whole wheat flour to make it a bit healthier.

Mango Muffins Recipe

whole wheat flour (- 120 grams)

baking soda

mango (large-sized Alphonso Mango

nutmeg powder

sugar (or regular sugar)

chopped butter (cold, unsalted

condensed milk

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

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.

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.

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

Blend to a smooth puree. Keep the puree aside.

Preparing mango puree

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.

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

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

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

With a wired whisk, begin to stir very well.

Whisk very well to make a smooth homogeneous mixture.

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

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

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.

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.

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.

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

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.

Preparing mango muffins batter

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.

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. 

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.

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

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

Serve the Mango Muffins as dessert or a sweet snack.

Baking mango muffins

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