Mango Muffins with coconut and lime, wonderfully moist and fluffy, bursting with real mango flavour. Made with mango puree, fresh mango chunks, desiccated coconut and lime juice, plus a light sprinkle of brown sugar on top for a crunchy topping with a caramel hint, these muffins are sunshine in every bite.
If you are looking for a tropical twist on the classic mango muffin recipe, these muffins are everything you need and more. Unlike many dense or overly sweet muffins, this recipe is carefully balanced for maximum flavour, tender crumb and vibrant mango flavour that make one's mouth water.
The combo mango puree and fresh mango chunks ensure bakery style results with very little effort. The muffins are a perfect addition to your sweet breakfast or brunch menu, packed lunch or afternoon tea.
I absolutely love mangos, and although they tend to be associated with summer and sunshine, nowadays they are readily-available all year round. They might not be in season now, and granted, they are tastier when they are, but they are still great to use in your baking.
Plus, mango puree is a lifesaver in the winter months. Look for a brand that has a very high percentage of fresh mango pulp in its ingredient list, I have used Kissan mango pulp in various recipes like: Mango Lassi and Mango Cheesecake Popsicles with excellent results.
You can, of course use fresh mangoes that you can turn into puree yourself, that's absolutely fine. Buying ready-pureed mango is convenient and budget-friendly, as you get to make lots of recipes out of a tin.
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
- mango puree - I used Kissan mango pulp, but you can also use fresh mangoes that you can puree yourself in a blender or food proceessor
- mango chunks - I used a whole mango for this
- self-raising flour - for a light and fluffy texture
- baking powder - adds a good height to the muffins
- melted butter - adds richness and moisture
- eggs - used at room temperature for maximum results
- desiccated coconut & lime juice - for a tropical touch
- granulated sugar - added to the muffins for sweetness
- light brown sugar - sprinkled on top for a nice crunch and a hint of caramel
Step-by-step photos and instructions
- in a large mixing bowl, sift the flour and baking powder, add the desiccated coconut and granulated sugar, and mix well
- crack the eggs in a jug, and use a fork to beat them well
- pour in the melted butter and mango puree, and mix
- combine the dry ingredients with the wet ingredients, add the mango chunks, and use a spatula to mix into a batter
- divide the mixture between the muffin holes, sprinkle the brown sugar on top, and bake at 190 degrees Celsius (375 Fahrenheit) for 20 minutes or until a skewer inserted in the middle comes out clean
Expert tips
The mango puree helps with the moisture retention, which keeps the muffins moist and fluffy for a lot longer. It also enhances the mango flavour, making these mango muffins the best you can bake.
The fresh mango chunks add a great texture and extra mango flavour, and I highly recommend using both puree and chunks for maximum results. The lime juice adds freshness and balances the sweetness of the sugar.
The desiccated coconut comes with a lovely tropical touch, but it also helps draw excess moisture, so the muffins are perfectly baked with no sogginess whatsoever.
You can use frozen mango too, just make sure it's well thawed and drained to avoid excess moisture, which will result in a flat top. The muffins can be stored in an air-tight container for up to 3-4 days.
Other mango recipes
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Mango Muffins with Coconut and Lime
Ingredients
- 210 g self-raising flour ( 1 â…” cups)
- 40 g desiccated coconut (½ cup)
- 2 small eggs
- 250 ml mango puree (1 cup)
- 1 whole mango, peeled and cut into chunks
- 65 ml melted butter (½ cup)
- 1 teaspoon baking powder
- 75 g granulated sugar (6 tbsp)
- 2 tablespoon light brown sugar
- juice from 1 lime
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Instructions
- Preheat the oven to 190 degrees Celsius (375 Fahrenheit).
- In a large mixing bowl, sift the flour and baking powder, add the granulated sugar and desiccated coconut, and mix well.
- In a jug, crack the eggs and use a fork to beat them well, then pour over the melted butter, lime juice and mango puree, and mix.
- Combine the dry ingredients with the wet ingredients, add the mango chunks ( you can reserve a quarter to top the muffins), and mix to get a batter.
- Divide the mixture between 12 muffin holes lined with muffin cases, top with reserved mango chunks if you wish, and sprinkle the brown sugar over each muffin.
- Bake for 20 minutes or until a skewer inserted in the middle comes out clean, and the muffins have risen nicely.
Video
Notes
- mango puree keeps the muffins moist, fluffy and flavourful
- fresh mango chunks add freshness, extra flavour and a nice texture
- desiccated coconut and lime juice add a tropical touch
- store fresh muffins to an airtight container for up to 3-4 days
Nutrition
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