This is a mango muffin recipe that actually tastes of mango rarer than you might think!
It domes tall, has a crunchy top and lovely hint of coconut flavour.
So this year, I set my sights on finally nailing a recipe.
See ingredients photo above for how it looks when melted (clear liquid)
I also added coconut flavour into this.
Because coconut plus mango just works.
Ingredients in mango muffins
First, lets talk mangoes!
Mangoes for muffins
These muffins will only be as good as the mangoes you use.
We want sweet and juicy, because the sweetness and moistness of the muffins relies on ripe mangoes.
Kensington pides and palmer are a little tangier and Keitts have a little milder mango flavour.
(PS Im in Australia, these are our most common mango varieties).
Frozen mangocan also be used.
Ive included directions in the recipe.
Muffin ingredients
And heres what you need for the batter.
Plain flour (all-purpose flour) Not self raising flour which already has baking powder built in.
Generally speaking, cakes and muffins dont rise as nicely and the crumb is not as soft.
Better to add your own rising agent.
Baking soda (bi-carbonate) Speaking of which, this is what we use to make the muffin rise!
Vinegar Acidity that gives the baking soda a kick start on the rising!
See ingredients photo above for how it looks when melted (clear liquid)
You cant taste it at all, its just to activate the baking soda.
Coconut oil This is the fat I use because it has coconut flavour.
Useunrefinedcoconut oil which has the coconut flavour.
See ingredients photo above for how it looks when melted (clear liquid)
Refined is coconut oil with the coconut flavour removed.
Coconut oil is kept in the pantry and has a scoop-able consistency like butter.
To use, just melt for 20 seconds in the microwave.
Desiccated coconut This is also calledfinely shredded coconutin some countries.
Not to be confused with flakes / shavings which are larger.
Be sure to use unsweetened, not sweetened.
Sugar I use white sugar here.
I dont recommend brown sugar because the crumb gets a little too soft and damp.
However, feel free to use the lessor amount if you prefer!
Egg Use one large egg, 55-60g / 2 oz in the shell.
In the end, cutting back to just one egg turned out to be the solution!
Salt Just a pinch, to bring out the other flavours.
Standard baking practice these days!
The most time will go into chopping the mango.
Which I never really consider a chore given how much mango-snacking gets done during the process!
Scrape out any excess flesh from the skin ideal to use for pureeing!
Remove skin off seed Cut the skin off the flesh remaining on the seed.
Flesh off seed Then cut the flesh from around the seed.
For puree Then puree the mango using a stick blender, or a small food processor.
You might struggle with a large food processor, not enough mango.
We need 1 cup of mango puree to mix into the batter.
These muffins have a great dome!
Chopping the mangoWe also need chopped mango to stir into the mango.
To do this, take a cheek and firstly slice it in half horizontally.
Dice Then, keeping the two pieces stacked, cut into a grid.
These muffins have a great dome!
If the mango pieces are too large then it can make the muffin fall apart.
So chop them fairly small, around 1 cm / 1/3 or so.
Measure We need 2 cups of chopped mango.
Making the muffins
Mango chopping done, this part is super easy!
Spray muffin tin Spray a 12 hole muffin tin with canola oil, or grease well with butter.
Dry Whisk the Dry ingredients in a bowl (flour, baking soda and salt).
Prevent screen from sleeping
Combine Pour the Dry into the Wet ingredients.
Add-ins Then add the chopped mango and coconut.
Mix just until you might no longer see flour.
Early versions I made with a looser batter resulted in unpleasantly wet muffins!
Fill and sprinkle Divide the batter between the holes.
Full coverage and the more generous the better, for a crunchier top!
Bake Put the muffins into the oven preheated to 220C/425F (200C fan-forced).
Then immediately turn the oven DOWN to 200C/390F (180C fan).
Coolfor 10 minutes in the muffin tin.
Then transfer to a cooling rack and cool for at least another 10 minutes before grabbing one!
So there you have it.
Finally made a mango muffins recipe I was happy with!
It was strangely more difficult than I expected.
I really thought it would be as easy as switching the apple in myApple Muffinswith mango.
But it seems not.
Not if you want muffins with actual mango flavour.
I hope you love these as much as I do.
Hes only allowed to nibble the flesh off, as youll see in todays recipe video.
I dont let him eat the seed.
