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Freshly baked mango muffins in a silver muffin tray, golden and sugar-crusted, glowing warmly in the sunlight with a sunflower-patterned cloth in the background.
Deepali Ohri

The Ultimate Mango Muffins

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 24 minutes
Course: baking, Dessert
Cuisine: western
Ingredients Method Video Notes

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 

Method
 

  1. 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.
  2. Preheat the oven:
    Heat to 220°C (200°C fan-forced). Grease or spray a 12-cup muffin tin. No liners needed!
  3. Mix dry ingredients:
    In a large bowl, whisk flour, baking soda, and salt.
  4. Mix wet ingredients:
    In another bowl, combine mango puree, sugar, egg, melted coconut oil, vanilla, and vinegar.
  5. Combine:
    Gently mix dry ingredients into wet using a spatula. Don’t overmix — just until you barely see flour streaks.
  6. Fold in add-ins:
    Add chopped mango and desiccated coconut. Fold lightly.
  7. Fill tins:
    Spoon batter into muffin cups, slightly mounding. Sprinkle generously with demerara or raw sugar for a crunchy top.
  8. 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.
  9. 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!).

Video

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.