DNX FOOD Recipes Mango muffins

Mango muffins

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This is a mango muffin recipe that actually tastes of mango – rarer than you might think! With two big mangoes, the puree flavours the batter and keeps the muffin moist, then lots of chopped mango is stirred in. It domes tall, has a crunchy top and lovely hint of coconut flavour.

Freshly made Mango muffins

Mango muffins

Every mango muffin I’ve tried in the past barely tastes of mango, and that includes my own attempts. You can’t just stir chopped mango into a basic muffin mixture, and one mango isn’t enough for 12 muffins – that’s hardly any mango per muffin!!!

So this year, I set my sights on finally nailing a recipe. With mango puree in the batter and chopped mango stirred in, you will need two BIG ripe mangoes for these muffins. You really need a combination of both puree and mango pieces because there’s only so much puree the batter can take before it turns into bad pudding-like mush (1 cup was the limit). There’s also only so much chopped mango you can add before the muffin starts falling apart (2 cups was the limit).

They dome up beautifully, have a crunchy top, and the inside is soft with – yup, you guessed it – GREAT MANGO FLAVOUR!! I also added coconut flavour into this. Because coconut plus mango just works. 🙂

Inside of Mango muffins
Freshly baked Mango muffins

Ingredients in mango muffins

First, let’s talk mangoes!

Mangoes for muffins

These muffins will only be as good as the mangoes you use. We want sweet and juicy, because the sweetness and moistness of the muffins relies on ripe mangoes.

Honey gold mangoes

My favourite is honey goldmangoes (picture above) – richest, sweetest flavour – though R2E2’s are a close second (the giant ones!). Kensington pides and palmer are a little tangier and Keitt’s have a little milder mango flavour. Calypso brings up the rear – they always look the prettiest at grocery stores but they have the least mango flavour. (PS I’m in Australia, these are our most common mango varieties).

Frozen mango can also be used. I’ve included directions in the recipe.

Muffin ingredients

And here’s what you need for the batter.

Ingredients in mango muffins
  • Plain flour (all-purpose flour) – Not self raising flour which already has baking powder built in. Generally speaking, cakes and muffins don’t rise as nicely and the crumb is not as soft. Better to add your own rising agent.

  • Baking soda (bi-carbonate) – Speaking of which, this is what we use to make the muffin rise! Baking soda is ~3x stronger than baking powder and I find it works better for these muffins because the batter is a little thicker than usual so it needs a bit of an extra boost to rise nicely.

  • Vinegar – Acidity that gives the baking soda a kick start on the rising! You can’t taste it at all, it’s just to activate the baking soda. Either vinegar or something else with acidity in it (like yogurt or sour cream) is fairly standard in most of my baking recipes that use baking soda.

  • Coconut oil – This is the fat I use because it has coconut flavour. Use unrefined coconut oil which has the coconut flavour. Refined is coconut oil with the coconut flavour removed.

    Coconut oil is kept in the pantry and has a scoop-able consistency like butter. To use, just melt for 20 seconds in the microwave.

  • Desiccated coconut – This is also called finely shredded coconut in some countries. Not to be confused with flakes / shavings which are larger. Be sure to use unsweetened, not sweetened.

  • Sugar – I use white sugar here. I don’t recommend brown sugar because the crumb gets a little too soft and damp. The muffin uses 3/4 cup (150 g) of sugar which works out at 1 tablespoon per muffin, so it’s not too sweet. I initially used 1/2 cup of sugar (100 g) but personally felt the muffin was not quite sweet enough. However, feel free to use the lessor amount if you prefer!

  • Egg – Use one large egg, 55-60g / 2 oz in the shell. Egg is what holds the crumb of cakes together, but the more you use, the drier a cake will be. I was struggling with a dry crumb for this cake because of the effect of including the mango puree (wet puree = more flour required = drier crumb). In the end, cutting back to just one egg turned out to be the solution!

  • Vanilla – For flavour.

  • Salt – Just a pinch, to bring out the other flavours. Standard baking practice these days!

How to make mango muffins

The batter making part is as straightforward as any other muffin – dump and mix, no electric beaters required. The most time will go into chopping the mango. Which I never really consider a chore given how much mango-snacking gets done during the process!


Use the scrappy bits for the puree, and keep the nice large cheek pieces for dicing.

  1. Cheeks first – Stand the mango upright on the wider side (ie the side that was attached to the tree). Cut the cheek of the mango off each side of the seed, aiming to leave as little flesh as possible on the seed.

  2. Scoop out – Then using a large spoon or scooper (the sharper the edge, the easier it is), scoop the flesh out of the skin. Scrape out any excess flesh from the skin – ideal to use for pureeing!

  1. Remove skin off seed – Cut the skin off the flesh remaining on the seed.

  2. Flesh off seed – Then cut the flesh from around the seed.

  1. For puree – Then puree the mango using a stick blender, or a small food processor. You might struggle with a large food processor, not enough mango.

    We need 1 cup of mango puree to mix into the batter. This is 260 grams of mango flesh (9.2 ounces), or 1 1/3 cups of mango chopped into small cubes (once pureed it becomes 1 cup). I measure by weight, and I use the scrappy bits for the puree and keep the cheeks to chop cause it’s easier!

  2. Chopping the mangoWe also need chopped mango to stir into the mango. To do this, take a cheek and firstly slice it in half horizontally.

  1. Dice – Then, keeping the two pieces stacked, cut into a grid. If the mango pieces are too large then it can make the muffin fall apart. So chop them fairly small, around 1 cm / 1/3″ or so.

  2. Measure – We need 2 cups of chopped mango. You can either chop then measure out 2 cups, or you can weigh the mango then chop (this is what I do) – you’ll need 370 grams (13 ounces).

Making the muffins

Mango chopping done, this part is super easy!

  1. Spray muffin tin – Spray a 12 hole muffin tin with canola oil, or grease well with butter. I don’t use muffin liners for these muffins because I find you lose too much muffin when you peel the paper off!

  2. Dry – Whisk the Dry ingredients in a bowl (flour, baking soda and salt).

  3. Wet – Then whisk the wet ingredients in a separate bowl (mango puree, sugar, egg, coconut oil, vanilla, vinegar).

  4. Combine – Pour the Dry into the Wet ingredients. Use a rubber spatula to mix until the flour is mostly mixed in but you can still see bits of flour.

  1. Add-ins – Then add the chopped mango and coconut. Mix just until you can no longer see flour.

    ℹ️ This batter is thicker than typical muffin batters because the muffin gets a lot of moisture from the mangoes as they bake. Early versions I made with a looser batter resulted in unpleasantly wet muffins!

  2. Fill and sprinkle – Divide the batter between the holes. It can mound up slightly above the hole because the batter is thicker than normal so it won’t spill over when it bakes. Sprinkle with the demerara sugar. Full coverage and the more generous the better, for a crunchier top!

  3. Bake – Put the muffins into the oven preheated to 220°C/425°F (200°C fan-forced). Then immediately turn the oven DOWN to 200°C/390°F (180°C fan). Then bake for 24 minutes, or until the top is golden and crisp, and a skewer inserted into the middle comes out clean.

    ℹ️ The initial high heat gives the muffins a kick start to rise, but then lowering the heat slightly allows them to cook through evenly. Early versions baked for the whole time at the higher temperature were too dry on the outside, though I loved that the top was extra golden and crispy!

  4. Cool for 10 minutes in the muffin tin. Then transfer to a cooling rack and cool for at least another 10 minutes before grabbing one!

Picking up Mango muffins

So there you have it. Finally made a mango muffins recipe I was happy with! It was strangely more difficult than I expected. I really thought it would be as easy as switching the apple in my Apple Muffins with mango.

But it seems not. Not if you want muffins with actual mango flavour.

I hope you love these as much as I do. – Nagi x

Watch how to make it

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Freshly made Mango muffins

Mango muffins

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4.91 from 20 votes
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Recipe video above. All too often, mango muffin recipes lack actual mango flavour. It’s not enough to just stir chopped mango into a muffin, and one mango is not enough for 12 muffins!But these muffins DO actually taste of mango, with mango puree stirred into the batter and plenty of chopped mango added! They sit tall and proud, with a crunchy top, lovely hint of coconut flavour and a beautiful soft crumb thanks to the moisture from the mangoes. You will need two very big mangos or three medium ones. If you are short, make sure you use the right amount for the puree then lose out on the chopped mango.


Dry ingredients:

  • 2 1/4cupsplain flour(all-purpose flour)
  • 1 1/4tspbaking soda(bi-carbonate soda), sifted if lumpy (Note 1)
  • Pinchof salt

Wet ingredients:

  • 1/3cupunrefined coconut oil(or unsalted butter), melted and slightly cooled (Note 2)
  • 1large egg(55 – 60g/2 oz each in shell)
  • 1tspwhite vinegar(Note 1)
  • 3/4cupwhite sugar(can reduce to 1/2 cup but no less)
  • 1tspvanilla extract
  • 1 cup (260g)mango puréed mango (1 1/3 cups small chopped mango reduces to 1 cup once pureed, Note 3), room temp


  • 2 cups (370g)chopped mango, small, 8mm to 1 cm max, room temp (Note 3)
  • 1/2cupdesiccated coconut, unsweetened (finely shredded coconut)

Crunchy topping:

  • 2tbspdemerara sugar(Note 4)


  • Preheat oven to 220°C/425°F (200°C fan-forced). Spray a muffin tin with canola oil or grease well with butter. (Note 5)
  • Batter – Whisk Dry ingredients in a medium bowl. Whisk all the Wet ingredients well in a separate large bowl until smooth. Pour the Dry ingredients into the Wet ingredients. Use a rubber spatula to mix together until the flour is almost incorporated.
  • Add-ins – Add the chopped mango and coconut, then mix until you no longer see flour – stop mixing, even if there are a few flour lumps, else the muffin will be dry and tough. The mixture will be thicker than typical muffin batters because it gets a lot of moisture from the mangoes as it bakes.
  • Crunchy top – Divide between muffin holes, it should be slightly mounded (as pictured in post). Sprinkle the top of each with 1/2 teaspoon of Demerara sugar.
  • Bake – Place in the oven. Immediately turn the oven down to 200°C/390°F (180°C fan). Bake for 24 minutes or until the surface is golden and crunchy, and a skewer inserted into the middle comes out clean.
  • Cool – Leave in the muffin tin for 10 minutes then transfer onto a cooling rack. Cool for at least another 10 minutes before grabbing one!

Recipe Notes:

1. Baking soda (bi-carbonate) gets a lift boost from vinegar (you can’t taste it!) which gives it a kick start. Works better than baking powder because it’s stronger and this muffin batter is thicker than usual ones. Substitute with 4 teaspoons baking powder, but crumb is not quite as tender.2. Coconut oil adds great coconut flavour into these muffins! Be sure to get unrefined (coconut flavour) not refined (coconut flavour removed). Otherwise, substitute with unsalted butter. To melt, just pop it in the microwave for 20 seconds on high or use a saucepan.3. Mangoes – My favourite is Honey Gold (sweet, great mango flavour), followed by R2E2, Kensington Pides then Keitts. Use your favourite – as long as it’s ripe!Puree mango flesh using a stick blender or food processor, it’s quick. Be sure not to mis-measure: too little = dry muffin, too much = too wet. Either puree then measure out 1 cup, or weight the flesh then puree (which is what I do):1 cup mango puree = 250g (9 oz) mango flesh = 1 1/3 cups mango chopped into small cubesChopped mango pieces: 2 cups small diced mango = 370 g (13 oz). I cut the cheeks of the mango, slice in half horizontally then (keeping the two slices stacked) cut into a grid.Frozen mango – you will need a total of 630g/22oz frozen mango. Thaw completely and let it come to room temperature, don’t use ice cold (slows down the baking process). Then chop/puree as the recipe calls for.Room temp – Whether using fresh or thawed, be sure to use the mango at room temp, not fridge cold, otherwise the vast volume of mango added into the batter will make the batter cold so it won’t rise as well and will take longer to bake.4. Demerara sugar – Large sugar grains that bake up crunchy! Find it in the baking aisle at grocery stores. Don’t have it? Try oats or nuts, or skip it. Don’t use more mango, the muffin won’t rise as well.5. Muffin liners don’t work that well with mango muffins I find, too much muffin peels off!Muffins will stay fresh and moist for 4 days. If it’s hot and humid, keep them in the fridge. They can also be frozen for 3 months!

Nutrition Information:

Calories: 252cal (13%)Carbohydrates: 41g (14%)Protein: 4g (8%)Fat: 9g (14%)Saturated Fat: 7g (44%)Polyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.002gCholesterol: 14mg (5%)Sodium: 122mg (5%)Potassium: 138mg (4%)Fiber: 2g (8%)Sugar: 22g (24%)Vitamin A: 588IU (12%)Vitamin C: 19mg (23%)Calcium: 13mg (1%)Iron: 1mg (6%)

Mango madness

Life of Dozer

He always gets the seed*. 😇

* Supervised. He’s only allowed to nibble the flesh off, as you’ll see in today’s recipe video. I don’t let him eat the seed.

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