Mango Muffins

"I was going to make blueberry muffins when I realized that the kids had eaten all my blueberries, so I used mango pulp instead. This fork tender muffin will be very moist. It would be more appropriate at the breakfast table than trying to toss it into a lunch box. I want to thank JeannineMarie in MN for the two most recent pictures that she sent me to include with this recipe."
 
Download
photo by Bassem H. photo by Bassem H.
photo by Bassem H.
photo by Bill Hilbrich photo by Bill Hilbrich
photo by kellyspitko photo by kellyspitko
photo by slumpy44 photo by slumpy44
photo by EmanH photo by EmanH
Ready In:
33mins
Ingredients:
8
Yields:
18 muffins
Advertisement

ingredients

Advertisement

directions

  • Cut and peel two very ripe (soft to the touch) mangoes and reduce to soft pulp and juice. Combine flour, baking powder, salt and sugar in a large bowl.
  • In a separate bowl combine oil, milk, and egg.
  • Mix liquid ingredients with dry until just moist and stir in the mango pulp.
  • Fill greased muffin tins, or paper muffin cups two-thirds full.
  • Bake at 400°F for 15-18 minutes.
  • They are done when they are brown on top and a tooth-pick inserted into the center comes out clean.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. great tasting muffins! i'm not a fan of ultra-sweet stuff, so i tried this out with 2/3 cup of sugar. also i think 1 cup of milk is a bit too much (mix becomes too watery), so i used 2/3 cup of milk instead.
     
  2. Excellent muffins. I threw in a little coconut as well, about 1/2 cup
     
  3. I worked with Bill and he had brought these in one day..holy god they were awesome. Just would like to apologize for not doing the reviews sooner )
     
  4. Probably the best muffins I've ever had! It's mango season here and I used the best variety available, alphonso! I scaled this recipe to make 6 muffins (for my 6 lone muffin cups), and used 1 and 1/3 tablespoon oil (i.e. 1/12 cup) and 1/2 cup mango pulp. I also omitted the egg, as I normally do for muffin recipes, substituted half the flour with whole-wheat flour, and used sugar as my "sweetener". These muffins have an amazing soft, spongy and moist texture, and will make for fantastic breakfasts over the next few days. Thanks!
     
  5. Delicious. I also cut down the milk and sprinkled chopped macadamias and coconut on top. They were a huge success at work.
     
Advertisement

Tweaks

  1. Followed most tweaks listed here, plus made it dairy free and gluten free: used GF flour and soymilk, lowered temp of oven to 365, added 1/2 c shredded unsweetened coconut, cut baking powder to 3t, sugar to 3/4 c. Initially cut soymilk to 3/4c but it needed the extra moisture. I also glazed them just a bit because I thought they could use it. They were delicious! I would leave bigger chunks on mango next time - I used mostly puree.
     
  2. I got interrupted after peeling the mangoes and shredding them into pulp so I added 1/2 squeezed lemon, the juice, to them so they wouldn't turned ugly brown it didn't affect the taste. I made these for Cub Scout snacks, super easy to do and I used paper Batman muffin cups.
     
  3. I reduced the baking powder but I think I’ll reduce it to even less next time. Maybe 2 teaspoons. My batch made 16 child size muffins with added white choc chip. I substituted the sugar for rice syrup and honey to half a cup because that’s all I had. Plus I replace the vegetable oil with coconut oil. What a joy though. Very tasty and the children loved the soft mango pieces as I didn’t purée just roughly chopped. Must also remember to warm the coconut oil and have milk and egg to room temp to ensure oil doesn’t solidify. Make sure your coconut oil is only slightly warm otherwise the egg will get cooked. Thank you so much I’m stoked I have a new fav mango recipe.
     
  4. Unfortunately, the muffins I made did not turn out well. I'm accustomed to following recipe instructions to the letter and I noticed that some of your reviewers did make adaptations. I think the problem with mine was too much liquid. I used 1 cup of mango, and honey instead of sugar. The flavor was good, but even though they were in the oven at 450 degrees for thirty minutes they were not done. The outside had begun to burn when I took them out. Next time I use one of your recipes, I'll read the reviews first. If I make this recipe again, I'll adjust the amount of liquid.
     
  5. Any time that I have to alter a recipe this drastically to have it turn out, I automatically file a new (private) copy to my recipe books because of all the alterations, which is why I gave it only 3 stars. I read every review, and cut the baking powder to 3 teaspoons, and the milk and sugar by 1/3 each. Instead of oil, I used melted butter (personal preference) and added 1 teaspoon of cardamom, which enhances mango anything! The end result was fabulous: a tender, not overly-sweet mango muffin with pureed base and mango chunks. It took 18 minutes baking time until perfection. Next time, I'm trying them with the banana-mango mixture; I can't wait!!! Good core recipe but too much tweaking to warrant a 5 star rating.
     

RECIPE SUBMITTED BY

Some of you know me as Brother William. No, I am not really a Monk, but I have grown to enjoy my simple and solo lifestyle. My love for humanity is based on fellowship rather than sensuality. I PROMISE that I will never share a recipe unless I have tasted the food. Most of the recipes are mine, but I have included a few classics, and some recipes that were written by very creative people, that are just so good that I had to share. From time to time I have found recipes with my name on them in print magazines, but they are always altered in some way by the publisher. So there is no reason why you should not add your own personal touch. If you leave this page with just one thought, I hope that it would be that Cooking is a Creative Sport. I grew up in Glenview Illinois, just north of Chicago. My Mother loved those little exotic cookbooks, that were sold as a weekly series in grocery stores in the 1950's. I was taught to eat whatever was put on my plate so I ate food from a different culture every week. If I had to pick a favorite, it would be Mediterranean. After leaving my Mother's table, I have lived and enjoyed eating in Colorado, Missouri, Montana and Nebraska, before settling in Saint Cloud, Minnesota in 1975. After a 30 year marriage with mixed reviews, I am now pleasantly single again, and plan to stay that way. Up until recently, I had occupied my evenings just talking with people and sometimes sharing recipes, while soliciting donations for Non-Profit Organizations. Yes .. that's right, for over 20 years, I was a Telemarketer. The perfect job for a Taurus. I enjoy reading cook books the same way most people read novels,and I am still improving my skills in the art of Solo Cooking. However; my true passion will always be sharing my favorite recipes with all of you.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes