Categorized |Desserts

Yummy Mango Muffins.

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I’m not much of a dessert person, but I do enjoy scones (must have raisins) or coconut sweet bread with my morning cup of tea. These days is decaf tea and not those rich cups of Ovaltine and Milo I grew up on. I’ve been hitting the gym quite regularly (have to get in some sort of shape for carnival – look for me if you’re playing in Tribe) so I have to try and stay away from the condense milk sweetened cups of tea I so enjoyed back in those days. I still recall dipping my Crix in the cup and making a meal out of it. GOOD TIMES!

Here’s a simple recipe using chunks of ripe mango to give any boring muffin a punch of true Caribbean flavor. I just love the warm and homely feel you get when you have the alluring scent of baking coming out of the kitchen. If you’re ever trying to sell your home and you have an open house, bake something. Buyers (especially women) will be drawn to the property for sure.

You’ll Need…

1 ripe mango (peeled and cubed)
2 cups all purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup vegetable oil
2 large eggs
1 teaspoon almond extract.

* A nice addition to this would be chunks of pineapple as well – next time I decide to bake I’ll give that a shot.

This takes about 30 minutes from the time you start to the time the warm tasty treats comes out of the oven, so it’s a great treat for the family on a lazy Sunday morning.

Peel the skin from the mango with a vegetable peeler or pairing knife. Cut the mango vertically, with a sharp knife, sliding the knife along the seed on one side. Repeat on other side of the seed; cut any mango away from around the seed and chop the mango into small cubes. Be sure to use a ripe, but firm mango.

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The next step is to mix all the dry ingredients. Combine the flour, sugar, baking powder, and salt in a large mixing bowl; mix well. I used a whisk for this process so everything gets incorporated evenly.

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BTW, while we’re getting the batter ready preheat your oven at 400. Combine the milk, oil, eggs, and almond extract in a medium bowl; whisk until smooth. Then add the milk mixture to the flour mixture; stir just until moistened (try not to over-mix). The final step is to stir the chopped mango gently into the batter. This step can be a bit messy if you’re anything like me, but pour the batter evenly into a 12 cup muffin pan.  Bake the mango muffins until golden brown, 20 – 25 minutes. Remove the muffins from the cups and place on a wire rack to cool slightly.

* Don’t forget to lightly grease the muffin tray or do as I did and give it a good spray with baking spray.

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Didn’t I say it was fairly easy and fast to make? Nothing beats a warm muffin on a cool morning with a hot cup or tea or coffee while you check your Facebook account to maco what your friends are up to. Speaking about Facebook… don’t forget to join our select group of foodies! CLICK HERE TO JOIN US ON FACEBOOK!

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18 Responses to “Yummy Mango Muffins.”

  1. nicole says:

    looks yummy!!! Intend to try it.

  2. Jane says:

    Lovely recipe, I added a couple of teaspoons of dried coconut. I baked at 190 degrees Celsius in a fan oven for 20mins and they were perfect. it's also easy to make a small batch of 6 muffins using 1/2 the stated quantities.

  3. Stacey says:

    It is great what a diverse bunch of foodies read and comment!

  4. Maria says:

    Hi This Is Great, but can you use honey mangos instead of large mangos?

  5. alana says:

    Prepared to make these tonight but my mangoes weren't ripe, so I used peaches! WICKED GOOD! Thanks!

  6. odell says:

    excellent

  7. yasmina says:

    Un délice…my mango was not that sweet (try to find a good mango in Paris :( ) so I put it in a pan with butter and I added a bit of sugar…

  8. Lenny says:

    Would it be nice to replace the milk with coconot milk?

  9. Kayla says:

    Lets see…

    I didn't have milk so I replaced it with powdered milk and water. I added crushed pineapple with some juices. I baked mine at 400 degrees Fahrenheit because I skimmed over the recipe and did not read the Celsius part. I split the batter in two batches because I only had one pan. The first batch I baked at 35 minutes and they were a little too moist in my opinion so my second batch I baked at 45 minutes and they were a little better. My first batch did not get brown but the second batch did a little. I do think some kind of nuts would be good added to them.

  10. Glynis says:

    I added 1/2 cup crushed pineapple and topped the muffins with coconut! YUMMO!

  11. Clare says:

    400celsius? Is this a typo? My oven doesn't go that high :)

  12. Nicci says:

    Thanks Chris,
    My apologies I meant to say include both pureed and chunks.
    I sure will give you an update.

  13. Nicci says:

    Hey Chris,

    This looks great.Mango is one of my favourite fruits.
    Can I puree my mango instead of the chunks for this recipe?

    Thanks

Trackbacks/Pingbacks

  1. […] since they’re the sweetest. The first time I baked these, I used the recipe as is, from Caribbean Pot. While I liked the flavour, I felt the real taste of the mango wasn’t quite coming through. […]

  2. […] – CaribbeanPot Más Recetas InteresantesMagdalenas de pera y jengibreVasos de yogurt natural, granola y […]


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