Tropical Mango Muffins

Course Desserts and Sweets
Yields 12 muffins
1 1/2 cups (300 g) cubed peeled ripe mango
1 1/4 cups (163 g) all-purpose flour
1 cup (130 g) whole wheat flour
1/3 cup (36 g) sweetened flaked coconut, divided
2 tsp (10 ml) baking powder
1/2 tsp (2 ml) salt
1/4 tsp (1 ml) baking soda
1/2 cup (110 g) packed brown sugar
1 egg [55 g]
1 cup (250 ml) Milk
1/4 cup (57 g) butter, melted


Instructions Preheat oven to 375°F (190°C). Line a 12-cup nonstick muffin pan with paper or silicone liners, or butter generously.
In a blender or food processor or with an immersion blender, purée 1 cup (200 g) of the mango. Cut remaining mango into 1/4-inch (0.5 cm) cubes.
In a large bowl, combine all-purpose and whole wheat flours, 1/4 cup (27 g) of the coconut, baking powder, salt and baking soda. In another bowl, whisk together puréed mango, sugar, egg, Milk and butter. Pour over dry ingredients and sprinkle with cubed mango; stir just until moistened.
Spoon into prepared muffin pan. Sprinkle tops with remaining coconut. Bake for 20 to 25 min or until tops are firm to the touch. Let cool in pan for 10 min. Transfer to rack to cool completely.


Tips Fresh or frozen mango works well in these muffins. Use a very ripe, fragrant and slightly soft fresh mango. If using frozen, be sure to let it thaw completely and drain off the liquid before measuring.

For the Adventurous: Replace half of the mango with papaya and add 1/2 cup (74 g) chopped macadamia nuts to the dry ingredients.