The one fruit I wait for, every single year, is undoubtedly the king of all fruits – MANGO!!! I must say I’m quite excited to be posting my very first recipe on this blog using my favourite fruit.
Now mangoes can be used to make a lot of recipes, given their unique flavour, however, IMO they can only be used as the main ingredient in recipes owing to their extra sweetness (I’m talking about the ripe ones here. The raw ones are reserved for another post :)).
I wait to bake these muffins each year during the season. You may use any ripe mango variety for these muffins, but I recommend the alphonso, 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. So, the next time I added the puree which gives the muffins the lovely summery yellow colour and the rich mango flavour. If fresh mangoes are not readily available near you or if the season is over, you may use canned mango pulp, in which case, be sure to adjust the sugar in the recipe.
I figured that the recipe is quite versatile and If you like, you could try it out with your own twist & replace the fruit and let me know how it turns out.
Recipe Adapted from Yummy Mango Muffins
Yields around 12 regular sized muffins
2 cups – All Purpose Flour (Maida)
1/2 cup Sugar
1 tbsp Baking Powder
1/2 tsp salt
1 cup Milk
1/4 cup Oil (any flavourless oil)
1 tsp Vanilla Extract
1 medium sized Mango pureed
few mango pieces to garnish
- Preheat the oven to 200 C / 400 F
- Grease the muffin pan that you are using or use paper liners
- Mix all the dry ingredients in one large bowl (flour, salt, sugar, baking powder)
- Whisk all the wet ingredients in another bowl (milk, eggs, oil, vanilla extract)
- Mix the wet ingredients into the dry ingredients & then add the mango puree. Ensure its a smooth batter with all ingredients just mixed right & take care not to over mix.
- Using an ice cream scoop or a spoon, fill the muffin pan to 3/4th level
- Garnish with the cut mango pieces. I loved the colour and simply the way the batter looked.
- Bake for around 20-25 mins, depending on your oven or till a toothpick inserted in the centre one comes out clean.
- The oil used can be any flavourless oil. I used regular sunflower oil. An oil with a strong flavour like olive oil might not gel with the mango flavour
- I got around 6 medium sized muffins, 6 small muffins & 6 donut shaped small cakes. You may bake these any way you want. You may try a bundt cake or even a loaf cake
- I used only 1/3rd cup sugar since the mangoes were too sweet and found it just right for my taste. However, if you like it on the sweeter side, you may use the entire 1/2 cup of sugar
- Do not leave out the salt in the recipe, since it would make it bland otherwise
- I like these plain, however, you may sprinkle some icing sugar for a sweeter tooth.