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Mangoes are a versatile fruit that can be used in a range of desserts, including mango muffins. A basic recipe includes cake flour, milk, vegetable oil, eggs, sugar, baking powder, salt, almond extract, and chunks of ripe mango. The batter is poured into muffin tins and baked for at least 20 minutes. Other fruits can also be added to the batter, and sweet cream cheese filling or frosting can be added as well. However, those with tree nut allergies or sensitivity to poison ivy should be cautious, as mangoes can cause an allergic reaction.
Though prevalent in its native tropical habitats of South Asia, the fruit of the evergreen tree Mangifera indica is grown and sold as mango worldwide in 2011. This fruit is sumptuous enough to be eaten as is, however, it is also used in a range of delicious desserts such as mango muffins. Not only do cooks whisk chunks of mango into standard cupcake batter, but they also put some on top for added color and texture.
In addition to adding this fruit’s extra burst of vitamins A and C to a typically mouth-watering pie dessert, making mango muffins also means a distinctly sweet flavor, tender texture, and fruity freshness. While the ingredients vary, a basic recipe on the culinary website Caribbean Pot uses the chunks of a ripe mango to make a dozen muffins. In addition to the mango, this recipe consists of 2 cups (about 260 g) of cake flour, 1 cup (about 235 ml) of milk, 0.25 cups (about 60 ml) of vegetable oil, two eggs, 0.5 cups (about 115 g ) of sugar, 1 tbsp. (or 14.3 g) of baking powder, 0.5 teaspoon (about 2.5 g) of salt and 1 teaspoon (about 5 g) of almond extract.
Making mango muffins is no different than making most other standard muffins. Start by washing and cubing the mango, then whisking the ingredients together in a bowl, in dry to wet order with about half of the mangoes last. After the batter is poured into greased or paper-lined muffin tins, the rest of the mango chunks are spread on top of the batter, which will need to bake at least 20 minutes in an oven set to 400°F (about 205°C) .
Mango muffins don’t hold the fruit muffin monopoly, of course. Other types of fruit such as strawberries, peaches, bananas and raisins are habitual inhabitants of the batter. The freshly ripened fruit of a region is usually the ideal ingredient for muffins. Often, the mango shares space with other fruits in the same batter, such as with the banana mango muffin recipe on the Eat, Live, Run website or the added pineapple chunks suggested by the Caribbean Pot website. sweet cream cheese filling or a finishing frosting are common additions to mango muffins.
New mangoes should be wary of, as should those with tree nut allergies such as cashews or who are especially sensitive to poison ivy. While uncommon, this fruit can cause an allergic reaction that resembles poison ivy rash, according to the United States Department of Agriculture. This is due to both plants belonging to the cashew family Anacardiaceae – a category that produces several plants that are toxic to some humans.
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