If you’ve ever bitten into a mango muffin hoping for a burst of tropical mango flavor — only to be disappointed — you’re not alone.
As a passionate baker and dessert creator, I’ve tried countless mango muffin recipes. Most left me wondering: Where’s the mango?
So, I took it as a challenge. This summer, I set out to create the ultimate mango muffin — one that’s juicy, soft, and truly tropical, with both mango puree and fresh mango chunks. And after several tweaks, I’ve landed on a recipe that I promise you’ll love!
🌞 Why You’ll Love These Muffins
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Packed with REAL mango flavor, not just a hint.
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Uses two or three, ripe mangoes — no shortcuts!
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Desiccated coconut give an irresistible tropical touch.
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Beautifully domed tops with a light, crunchy sugar crust.
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Moist, soft crumb without being too dense or wet.
🥭 Choosing the Best Mangoes
These muffins are only as good as the mangoes you use. Look for mangoes that are:
✅ Very ripe and sweet
✅ Juicy but not mushy
✅ Fragrant
In India, you can use Alphonso, Kesar, or Safeda mangoes. Frozen mango works too (just thaw and drain well before pureeing).
The Ultimate Mango Muffins
Ingredients
- 2 & 1/4 cups all-purpose flour ((335 g ))
- 1 1/4 teaspoon baking soda
- Pinch of salt
- 1/3 cup unsalted butter, melted and slightly cooled ((75 g))
- 1 large egg
- 1 teaspoon white vinegar,
- 3/4 cup white sugar ((150 g))
- 1 teaspoon vanilla extract
- 1 cup mango puréed mango ((260g))
- 2 cups chopped mango ((370g) )
- 1/2 cup desiccated coconut ( (45 g))
- 2 tbsp tablespoons demerara sugar
Instructions
- Prepare the mango:Peel and chop two large mangoes. Puree the scrappy bits to make 1 cup mango puree. Dice the remaining cheeks into small cubes (about 1 cm), yielding 2 cups chopped mango.
- Preheat the oven:Heat to 220°C (200°C fan-forced). Grease or spray a 12-cup muffin tin. No liners needed!
- Mix dry ingredients:In a large bowl, whisk flour, baking soda, and salt.
- Mix wet ingredients:In another bowl, combine mango puree, sugar, egg, melted coconut oil, vanilla, and vinegar.
- Combine:Gently mix dry ingredients into wet using a spatula. Don’t overmix — just until you barely see flour streaks.
- Fold in add-ins:Add chopped mango and desiccated coconut. Fold lightly.
- Fill tins:Spoon batter into muffin cups, slightly mounding. Sprinkle generously with demerara or raw sugar for a crunchy top.
- Bake:Bake at 220°C for 5 minutes, then lower the heat to 200°C and bake another 18–20 minutes, until golden and a skewer inserted comes out clean.
- Cool:Let cool in the pan for 10 minutes, then transfer to a rack. Cool at least 10 minutes more before enjoying (if you can wait!).
Notes
💡 Tips & Tricks
✨ If using frozen mango, thaw and pat dry to avoid extra moisture.✨ For eggless, replace egg with ¼ cup yogurt or applesauce.
✨ Sprinkle extra desiccated coconut on top before baking for a beautiful finish.
✨ Store muffins in an airtight container at room temp for 2–3 days or freeze for up to 1 month.
💛 Why I Love This Recipe
These muffins remind me of Indian summers — the smell of ripe mangoes in the air, the burst of sunshine in every bite. Coconut adds a soft richness that complements the mango perfectly. Every time I bake these, my kitchen smells like a tropical escape!
If you try this recipe, please tag me on Instagram @DeepaliOhriBakes — I’d love to see your beautiful muffins!
