This recipe base was originally from my grandmother's muffin recipe for fruit added to her homemade recipe.
We never had mango where I lived in New York or even heard of it until I moved to Florida.
The mango worked perfectly with her recipe for muffins!
Now having a mango tree, we get to enjoy these mango muffins often.
They are so easy to make and perfect every time!
We just love fresh fruit muffins like banana biscuit mix, blueberry, strawberry, and apple is other favorite morning muffin for breakfast!
Also, another fun recipe to try is our Mango No-Bake Cheesecake, a delicious vintage recipe for the 1970s.!
Scroll down to this easy recipe to print it off
Tropical Mango Muffins A Great Breakfast Treat!
I love making these muffins!
Living in Florida, I get a lot of company and surrounded by mango trees in our neighborhood.
These are the perfect breakfast muffins to wake up to when entertaining friends and family and give you that getaway Island feeling.
These are the perfect portable breakfast for a road trip or getaway weekend.
The tropical flavors are just perfect!
Ingredients You Will Need for Exact Measurement Scroll Down to the Printable Recipe Card
- peeled mango pureed in food processor drain if lots of juice
- sugar
- cinnamon
- baking soda
- vegetable oil
- flour
- pinch of salt
- eggs
Florida Mango's are delicious!
Mango muffins are freshly baked, giving that sunshine feeling of warmth from the Florida paradise and the sweetness of tropical fruits all in one!
We have two trees in our yard and are lucky to have an abundance of mango.
Did you know you can chop and freeze it? Check out my instructions on freezing mango how to cut and store mango.
I also have a great recipe for a mango pineapple dump cake if you love mango it's a must-make!
Try Some Of Our Other Favorite Recipes
Mango Muffins
Bing Cherry Muffins
Mom's Blueberry Muffins
Apple Pie Sour Cream Muffins
Best Ever Mango Muffin Recipe Pin for later
Muffin Tips and Ideas
I love this easy recipe for Best Ever Mango Muffins, it's super simple to make.
When I have my first cup of coffee of afternoon tea, this tasty muffin goes perfectly with it.
These also freeze well and taste great with fresh fruit of any kind topping with whipped cream.
Just get creative, this can also be made into a small 9 x 9 pan for a delicious style muffin cake.
Make sure to drain some of the juice if it's super juicy!
Best Ever Mango Muffin Recipe
Yield: 12
Prep time: 15 MinCook time: 35 MinTotal time: 50 Min
These are a delicious fresh-baked mango muffin perfect in the summertime when mangoes are abundant. These are very sweet with just a subtle hint of cinnamon. One of the most treasured family recipes for years.
Ingredients
- 2 1/2 cups peeled mango pureed in food processor drain if lots of juice
- 2 cups of sugar
- 1 teaspoon cinnamon
- 2 teaspoon baking soda
- 1/4 cup vegetable oil
- 2 cups flour
- pinch of salt
- 2 eggs
Instructions
- In a large mixing bowl add the pureed mango, eggs, oil, cinnamon, baking soda, sugar, and salt mixing together.
- Add the flour and stir till blended.
- Pour into greased muffin pan and bake on 350 degrees until the middles are set around 35 to 40 minutes.
- Sprinkle with powdered sugar or a cinnamon-sugar mixture on top when cooled.
Nutrition Facts
Calories
275.84Fat (grams)
5.68 gSat. Fat (grams)
0.98 gCarbs (grams)
54.44 gFiber (grams)
1.2 gNet carbs
53.25 gSugar (grams)
38.07 gProtein (grams)
3.36 gSodium (milligrams)
197.15 mgCholesterol (grams)
27.28 mgThese are auto-generated calculations by the recipe card
Best Ever Mango Muffin Recipe Pin for later
Try Some of these other Breakfast Ideas
Baked Blueberry Donuts
One-Pan Easy Raspberry Scones
Grilled Blueberry Muffins
Zucchini Blueberry Iced Muffins
Cake Mix Blueberry Muffins
Disclosure: This recipe was originally shared in 2015. It was edited and re-published in 2020.
They look so beautifully golden brown and delicious, Claudia.
ReplyDeleteMmmm... These sound wonderful! Sharing and pinning!
ReplyDeleteOoh, may try this today since I have mangoes I need to eat. Thanks! Visiting from Fridgg. (GraceGrits)
ReplyDeleteShould it be 2 1/2 cups of mango before or after pureed? I would love to make these muffins!
ReplyDeleteI measure the mango before it goes into the blender to 2 1/2 cups of mango then puree it
DeleteI have mango pulp.How many cups can i use
ReplyDelete2 1/2 cups of fresh pulp, as stated.
DeleteWhere did the eggs go?
ReplyDeletehi there right after the mango thanks
Deleteall purpose or self raising flour?
ReplyDeleteregular all purpose I never used self rising flour before I am sure you can use it if you omit the rising agent
DeleteGoing to try this. Can I use spelt flour and coconut sugar in this recipe?
ReplyDeleteCoconut sugar is fine, when you sub spelt flour its very low in gluten, so it's best to keep some of that regular flour to get the right structure and texture in whatever you're baking. Usually in a recipe that calls for all purpose you would use half spelt half regular. Hope that helps
DeleteWhat is the best process for making these muffins ahead and freezing them?
ReplyDeleteI like to freeze mine on a cookie sheet then throw them in freeze bags when they are solid and frozen.
DeleteThese look delicious. The calories seem too low for so much sugar, plus flour,etc. Only 12 muffins???
ReplyDeleteOoh these look really good and super moist! I love the mango...what a delicious spring muffin!
ReplyDelete