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Mango Mini Muffins

Mmm…mangos. Who can resist a perfectly sweet ripe mango? No one in our house, that’s for sure. One of the reasons we love mangos so much is that you can use them to brighten up just about any dish, sweet or savory. We use them for smoothies, salsa, salads, sandwiches, cakes, and of course just by themselves as daily snacks.

I had had the opportunity to sample and learn a whole bunch about mangos last weekend at Camp Blogaway, courtesy of the Mango Board. Fun fact: Mangos are the most popular fruit in the world and are available year-round. Plus they are a nutritional powerhouse – they contain 100 percent of the daily recommended Vitamin C and 35 percent of your Vitamin A, as well as 12 percent of your daily dietary fiber.

As a former mango-mangler, I also learned how to cut mangos the right way to get the greatest possible amount of flesh. Standing your mango stem end down, slice straight down so that you cut off two flat “cheeks” from either side of the pit. Then score the fruit inside the cheeks, and then scoop or slice out the mango from the skin. (You can find a video of how to cut a mango here.)

So what’s our family’s favorite new way to eat mangos? I adapted the Mango Board’s recipe for Mango Bread and made it into these Mango Mini Muffins, which we fondly refer to as MMMs. Mmmmm….

Mango Mini Muffins (adapted from the Mango Board’s Mango Bread)

1/4 cup butter

3/4 cup sugar

2 medium very ripe, soft mangos, peeled and pitted (1 1/2 mangos pureed and 1/2 mango diced)

1 large egg

1 teaspoon vanilla extract

2 tablespoons lime juice

1 cup all-purpose flour

1/2 cup whole wheat flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

For the streusel topping:

1 tablespoon butter

1/4 cup brown sugar

2 tablespoons flour

Preheat the oven to 350 degrees. In a large mixing bowl, cream together the butter and sugar. Add the mango puree, egg, vanilla, and lime juice. In a separate large bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. Add the mango mixture to the flour mixture, stirring until the dry ingredients are just moistened. Stir in the diced mango. Carefully drop the batter, about a teaspoonful at a time, into lined mini muffin tins. To make the streusel, blend together the butter, brown sugar, and flour; then sprinkle about 1/4 teaspoon of the mixture on top of each muffin. Bake for 20 to 25 minutes, or until the muffin tops are firm and golden brown. Makes 2 1/2 dozen muffins.

You can serve these for breakfast, if you’re OK with the sugar, but we found these just as tasty for dessert. Just call them mango cupcakes, and everyone’s happy.

Blogger disclosure: We did not receive compensation for this post, although we did receive a box of mangos to sample from the Mango Board.

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3 Responses to Mango Mini Muffins

  1. Laura @ Family Spice May 15, 2012 at 10:12 am #

    I let my kids devour the mangos I brought home from camp, but I’m torturing them with the mangos that were sent to me! “No, you can’t eat mangos straight up, I have to cook & bake with them!” Bad Mommy!

    • jollytomato May 15, 2012 at 10:47 am #

      Ha! I had to say the same thing yesterday while chopping and pureeing the mangos. I think I had to chop a few extra just to accommodate the hungry kids standing around…


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