Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Mango muffins Recipe
This can be a mango muffin recipe that truly tastes of mango – rarer than you would possibly suppose! With two massive mangoes, the puree flavours the batter and retains the muffin moist, then a number of chopped mango is stirred in. It domes tall, has a crunchy prime and beautiful trace of coconut flavour.
Each mango muffin I’ve tried previously barely tastes of mango, and that features my very own makes an attempt. You’ll be able to’t simply stir chopped mango right into a fundamental muffin combination, and one mango isn’t sufficient for 12 muffins – that’s hardly any mango per muffin!!!
So this yr, I set my sights on lastly nailing a recipe. With mango puree within the batter and chopped mango stirred in, you have to two BIG ripe mangoes for these muffins. You actually need a mixture of each puree and mango items as a result of there’s solely a lot puree the batter can take earlier than it turns into dangerous pudding-like mush (1 cup was the restrict). There’s additionally solely a lot chopped mango you may add earlier than the muffin begins falling aside (2 cups was the restrict).
They dome up fantastically, have a crunchy prime, and the within is tender with – yup, you guessed it – GREAT MANGO FLAVOUR!! I additionally added coconut flavour into this. As a result of coconut plus mango simply works. 🙂
First, let’s discuss mangoes!
Mangoes for muffins
These muffins will solely be nearly as good because the mangoes you utilize. We wish candy and juicy, as a result of the sweetness and moistness of the muffins depends on ripe mangoes.
My favorite is honey gold mangoes (image above) – richest, sweetest flavour – although R2E2’s are an in depth second (the large ones!). Kensington pides and palmer are a bit tangier and Keitt’s have a bit milder mango flavour. Calypso brings up the rear – they at all times look the prettiest at grocery shops however they’ve the least mango flavour. (PS I’m in Australia, these are our most typical mango varieties).
Frozen mango can be used. I’ve included instructions within the recipe.
Muffin substances
And right here’s what you want for the batter.
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Plain flour (all-purpose flour) – Not self elevating flour which already has baking powder inbuilt. Typically talking, desserts and muffins don’t rise as properly and the crumb just isn’t as tender. Higher so as to add your personal rising agent.
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Baking soda (bi-carbonate) – Talking of which, that is what we use to make the muffin rise! Baking soda is ~3x stronger than baking powder and I discover it really works higher for these muffins as a result of the batter is a bit thicker than regular so it wants a little bit of an additional enhance to rise properly.
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Vinegar – Acidity that provides the baking soda a kick begin on the rising! You’ll be able to’t style it in any respect, it’s simply to activate the baking soda. Both vinegar or one thing else with acidity in it (like yogurt or bitter cream) is pretty normal in most of my baking recipes that use baking soda.
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Coconut oil – That is the fats I take advantage of as a result of it has coconut flavour. Use unrefined coconut oil which has the coconut flavour. Refined is coconut oil with the coconut flavour eliminated.
Coconut oil is stored within the pantry and has a scoop-able consistency like butter. To make use of, simply soften for 20 seconds within the microwave.
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Desiccated coconut – That is additionally known as finely shredded coconut in some international locations. To not be confused with flakes / shavings that are bigger. Make sure to use unsweetened, not sweetened.
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Sugar – I take advantage of white sugar right here. I don’t suggest brown sugar as a result of the crumb will get a bit too tender and damp. The muffin makes use of 3/4 cup (150 g) of sugar which works out at 1 tablespoon per muffin, so it’s not too candy. I initially used 1/2 cup of sugar (100 g) however personally felt the muffin was not fairly candy sufficient. Nevertheless, be at liberty to make use of the lessor quantity in the event you favor!
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Egg – Use one massive egg, 55-60g / 2 oz within the shell. Egg is what holds the crumb of desserts collectively, however the extra you utilize, the drier a cake shall be. I used to be fighting a dry crumb for this cake due to the impact of together with the mango puree (moist puree = extra flour required = drier crumb). Ultimately, reducing again to only one egg turned out to be the answer!
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Vanilla – For flavour.
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Salt – Only a pinch, to deliver out the opposite flavours. Commonplace baking follow as of late!
The batter making half is as easy as another muffin – dump and blend, no electrical beaters required. Essentially the most time will go into chopping the mango. Which I by no means actually take into account a chore given how a lot mango-snacking will get accomplished throughout the course of!
Slicing mango FOR THESE MUFFINS
Use the scrappy bits for the puree, and hold the great massive cheek items for dicing.
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Cheeks first – Stand the mango upright on the broader facet (ie the facet that was connected to the tree). Reduce the cheek of the mango off all sides of the seed, aiming to go away as little flesh as potential on the seed.
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Scoop out – Then utilizing a big spoon or scooper (the sharper the sting, the simpler it’s), scoop the flesh out of the pores and skin. Scrape out any extra flesh from the pores and skin – preferrred to make use of for pureeing!
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Take away pores and skin off seed – Reduce the pores and skin off the flesh remaining on the seed.
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Flesh off seed – Then minimize the flesh from across the seed.
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For puree – Then puree the mango utilizing a stick blender, or a small meals processor. You would possibly battle with a big meals processor, not sufficient mango.
We’d like 1 cup of mango puree to combine into the batter. That is 260 grams of mango flesh (9.2 ounces), or 1 1/3 cups of mango chopped into small cubes (as soon as pureed it turns into 1 cup). I measure by weight, and I take advantage of the scrappy bits for the puree and hold the cheeks to cut trigger it’s simpler!
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Chopping the mango – We additionally want chopped mango to stir into the mango. To do that, take a cheek and firstly slice it in half horizontally.
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Cube – Then, preserving the 2 items stacked, minimize right into a grid. If the mango items are too massive then it might probably make the muffin collapse. So chop them pretty small, round 1 cm / 1/3″ or so.
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Measure – We’d like 2 cups of chopped mango. You’ll be able to both chop then measure out 2 cups, or you may weigh the mango then chop (that is what I do) – you’ll want 370 grams (13 ounces).
Making the muffins
Mango chopping accomplished, this half is tremendous simple!
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Spray muffin tin – Spray a 12 gap muffin tin with canola oil, or grease effectively with butter. I don’t use muffin liners for these muffins as a result of I discover you lose an excessive amount of muffin while you peel the paper off!
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Dry – Whisk the Dry substances in a bowl (flour, baking soda and salt).
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Moist – Then whisk the moist substances in a separate bowl (mango puree, sugar, egg, coconut oil, vanilla, vinegar).
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Mix – Pour the Dry into the Moist substances. Use a rubber spatula to combine till the flour is generally combined in however you may nonetheless see bits of flour.
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Add-ins – Then add the chopped mango and coconut. Combine simply till you may not see flour.
ℹ️ This batter is thicker than typical muffin batters as a result of the muffin will get a number of moisture from the mangoes as they bake. Early variations I made with a looser batter resulted in unpleasantly moist muffins!
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Fill and sprinkle – Divide the batter between the holes. It may mound up barely above the outlet as a result of the batter is thicker than regular so it gained’t spill over when it bakes. Sprinkle with the demerara sugar. Full protection and the extra beneficiant the higher, for a crunchier prime!
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Bake – Put the muffins into the oven preheated to 220°C/425°F (200°C fan-forced). Then instantly flip the oven DOWN to 200°C/390°F (180°C fan). Then bake for twenty-four minutes, or till the highest is golden and crisp, and a skewer inserted into the center comes out clear.
ℹ️ The preliminary excessive warmth provides the muffins a kick begin to rise, however then reducing the warmth barely permits them to cook dinner by way of evenly. Early variations baked for the entire time on the increased temperature have been too dry on the surface, although I beloved that the highest was additional golden and crispy!
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Cool for 10 minutes within the muffin tin. Then switch to a cooling rack and funky for at the very least one other 10 minutes earlier than grabbing one!
So there you’ve it. Lastly made a mango muffins recipe I used to be proud of! It was surprisingly tougher than I anticipated. I actually thought it might be as simple as switching the apple in my Apple Muffins with mango.
But it surely appears not. Not in order for you muffins with precise mango flavour.
I hope you’re keen on these as a lot as I do. – Johnsat x
Ingredients
- 2 1/4 cups plain flour (all-purpose flour)
- 1 1/4 tsp baking soda (bi-carbonate soda), sifted if lumpy (Note 1)
- Pinch of salt
- 1/3 cup unrefined coconut oil (or unsalted butter), melted and slightly cooled (Note 2)
- 1 large egg (55 – 60g/2 oz each in shell)
- 1 tsp white vinegar (Note 1)
- 3/4 cup white sugar (can reduce to 1/2 cup but no less)
- 1 tsp vanilla extract
- 1 cup (260g) mango puréed mango (1 1/3 cups small chopped mango reduces to 1 cup once pureed, Note 3), room temp
- 2 cups (370g) chopped mango , small, 8mm to 1 cm max, room temp (Note 3)
- 1/2 cup desiccated coconut , unsweetened (finely shredded coconut)
- 2 tbsp demerara sugar (Note 4)
Instructions
- 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 all the 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!
Notes
1. Baking soda (bi-carbonate) gets a lift boost from vinegar (you can’t taste it!) which gives it a kick start. Works better than baking powder because it’s stronger and this muffin batter is thicker than usual ones. Substitute with 4 teaspoons baking powder, but crumb is not quite as tender.
2. Coconut oil adds great coconut flavour into these muffins! Be sure to get unrefined (coconut flavour) not refined (coconut flavour removed). Otherwise, substitute with unsalted butter. To melt, just pop it in the microwave for 20 seconds on high or use a saucepan.
3. Mangoes – My favourite is Honey Gold (sweet, great mango flavour), followed by R2E2, Kensington Pides then Keitts. Use your favourite – as long as it’s ripe!
Puree mango flesh using a stick blender or food processor, it’s quick. Be sure not to mis-measure: too little = dry muffin, too much = too wet. Either puree then measure out 1 cup, or weight the flesh then puree (which is what I do):
1 cup mango puree = 250g (9 oz) mango flesh = 1 1/3 cups mango chopped into small cubes
Chopped mango pieces: 2 cups small diced mango = 370 g (13 oz). I cut the cheeks of the mango, slice in half horizontally then (keeping the two slices stacked) cut into a grid.
Frozen mango – you will need a total of 630g/22oz frozen mango. Thaw completely and let it come to room temperature, don’t use ice cold (slows down the baking process). Then chop/puree as the recipe calls for.
Room temp – Whether using fresh or thawed, be sure to use the mango at room temp, not fridge cold, otherwise the vast volume of mango added into the batter will make the batter cold so it won’t rise as well and will take longer to bake.
4. Demerara sugar – Large sugar grains that bake up crunchy! Find it in the baking aisle at grocery stores. Don’t have it? Try oats or nuts, or skip it. Don’t use more mango, the muffin won’t rise as well.
5. Muffin liners don’t work that well with mango muffins I find, too much muffin peels off!
Muffins will stay fresh and moist for 4 days. If it’s hot and humid, keep them in the fridge. They can also be frozen for 3 months!
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