Mangoes in season, and done with all the other usual preparations with it? Worry not. When it’s the ‘king of fruits’, then the list of dishes that can be made with it is quite endless! Here’s one that gets baked. Mango Muffins made with fresh mango pulp. I’ve made the recipe more nutritious by eliminating the use of all-purpose flour in it, and using whole wheat flour instead.
Table of Contents
About Mango Muffins
I have already shared a yummy and easy eggless Mango Cake recipe on my blog here. This Mango Muffins recipe is also adapted from the cake recipe. These muffins look cute, are rich in flavor and texture and fairly simple to prepare.
However, when preparing the puree from the fresh mangoes at home, it does take a bit of a time there. Still, I would say go for it because the joy of making something from scratch is unmatched when compared to using ingredients or products that are readymade.
Whenever I develop or recreate a recipe, I always try and make it a notch healthier by adding or subtracting ingredients accordingly. Thus, most of my baking too has me using whole wheat flour (atta) instead of all-purpose flour.
This Mango Muffins recipe is also made with whole wheat flour. But if you are not fond of it, then either use your regular all-purpose flour or a half-half mixture of both whole wheat flour and all-purpose flour.
Using the whole wheat flour imparts a nutty aroma to these eggless Mango Muffins. Apart from this, these muffins are deliciously mild in taste with a soft, cushiony texture. Serve these as a light dessert or a sweet, almost a guilt free snack to curb those sudden hunger pangs!
How to make Mango Muffins
Prepare mango puree
1. Peel and chop 1 large Alphonso mango and add the mango cubes in a blender. In a cup measure, it should be ½ cup tightly packed chopped mangoes.
If using store bought mango pulp or puree, then use ½ cup mango pulp. You can also use any pulpy mangoes instead of Alphonso mangoes.
Also, add 3 to 4 tablespoons sugar. The addition of sugar depends on the sweetness of the mangoes. The mangoes I used were sweet, so I added 3 tablespoons sugar.
If the mangoes are very sweet, you can add less sugar. Also, add seeds removed from 3 green cardamom pods and ⅛ teaspoon nutmeg powder.
You can also add ½ teaspoon vanilla extract instead of cardamom and nutmeg.
2. I also added 1 tablespoon dried rose petals. This is an optional step. You can skip adding if you do not have rose petals.
3. Blend to a smooth puree. Keep the puree aside.
Note that the puree or pulp should be thick and not watery or runny. So try using mangoes which give a thick or medium-thick pulp.
4. Place muffin liners in the muffin pan. Also, preheat your oven at 180 degrees C/350 degrees F for 15 minutes before you start baking.
For baking in the convection mode of the microwave oven, use 170 degrees C/330 degrees F as the preheat temperature.
Prepare Mango Muffins batter
5. Take 75 grams unsalted butter or ½ cup roughly chopped cold butter in a pan. Keep the pan on a stovetop and melt the butter on low heat.
6. Stir while the butter is being melted so that it melts quickly. Just melt the butter. No need to heat the butter.
7. Remove the pan from heat, once the butter has melted. Add ½ cup sweetened condensed milk.
8. With a wired whisk, begin to stir very well.
9. Whisk very well to make a smooth homogeneous mixture.
10. Now, add the prepared mango puree.
11. Mix again, very well to a smooth mixture.
12. Now, take 1 cup whole wheat flour, ½ teaspoon baking powder, ¼ teaspoon baking soda and a pinch of salt directly in a sieve.
13. Seive directly in the mango mixture bowl. You can also seive the dry ingredients separately in a plate and then add the flour mixture to the mango mixture.
14. With a spatula, fold the dry ingredients into the wet ingredients.
15. With light hands, gently fold. Do not over do. The batter should have volume and should not fall flat or become doughy like chapati atta.
Depending on the quality of flour, you might get a thick batter like I did. This much thickness is fine.
But if the batter looks very thick, then add some tablespoons of milk. Also, mango puree made at home is usually thick. If you use store bought mango puree, then the batter will be slightly on the thinner side.
16. Folding is the most important step and can make or break your muffins or cake. So, do it properly.
17. This is the cake batter after being folded.
18. With a spoon or a small spatula, add the batter in the muffin liners filling ¾ᵗʰ of the volume of the liners. Gently, even the top with the spatula.
Baking Mango Muffins
19. Place the muffin pan in the preheated oven at 180 degrees C/350 degrees F. For an OTG or regular oven, preheat as well as bake with only the lower bottom element on.
20. Bake Mango Muffins for 30 to 40 minutes. If the top starts to get browned, cover with a foil or butter paper and continue to bake.
Depending on the temperature conditions in your oven, it may take less or more time. It took me 35 minutes to bake the muffins.
For baking in the convection mode of a microwave oven, use the temperature of 170 degrees C/330 degrees F. Again, the baking time will vary in the convection mode of your microwave oven.
21. The final check is a toothpick or wooden skewer coming out clean from the muffins.
22. After 3 to 4 minutes, remove the muffins from the pan and place on a wired tray. Let them cool.
23. Serve the eggless Mango Muffins as a dessert or a sweet snack.
Expert Tips
- While folding the dry ingredients into the wet ingredients, make sure to do it with light hands and over do it. There should be volume in the batter. It should not become doughy like chapati atta or fall flat.
- If your batter is extremely thick, add some tablespoons of milk in it. Also, you may end up getting a slightly thinner batter if using readymade/store-bought mango pulp/puree.
- Substitute for whole wheat flour is all-purpose flour.
- If you don’t have fresh mangoes, use readymade or store-bought mango pulp/puree. Refer to the quantities in the recipe card.
- Ensure using ripe, sweet and pulpy mango varieties for this recipe. Avoid the ones that are fibrous.
- You can use either salted or unsalted butter in this Mango Muffins recipe. Skip adding salt, if using salted butter.
- These muffins can be made in the pressure cooker and convection mode of microwave oven as well. But not in the microwave mode of the microwave.
- If you are using unsweetened condensed milk, add sugar as per your preference. Add flavorings of your choice.
- You cannot substitute baking soda for baking powder or vice versa. Both are essential for this recipe.
- Turn these into an eggless version of mango cupcakes by frosting the muffins with ay frosting of your choice.
- Don’t try to double this recipe as it is. First, experiment at your side and then increase the measurements.
FAQs
You may use melted jaggery instead of condensed milk, also no need to add any sugar if you are using jaggery. Use ⅓ cup of melted jaggery as ½ cup will make it too sweet.
Yes, it is possible. Use ½ cup of readymade or store-bought pulp.
Yes, you can make these muffins with any other juicy variety of mangoes.
No, it is not. In place of cardamom and nutmeg, you can use vanilla extract or essence to flavor.
Yes, you can definitely do that. Use 170 degrees C/330 degrees F as the preheat temperature.
More Muffins To Try!
Dessert Recipes
Dessert Recipes
Cake Recipes
Dessert Recipes
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Mango Muffins Recipe
Ingredients
Dry ingredients
- 1 cup whole wheat flour – 120 grams
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 small pinch salt – if using salted butter skip adding salt
Wet ingredients
- 1 mango large-sized Alphonso Mango – 230 to 240 grams or ½ cup tightly packed chopped mangoes
- 2 to 3 green cardamoms – seeds kept and husks removed
- ⅛ teaspoon nutmeg powder or 2 pinches nutmeg powder
- 3 tablespoons raw sugar or regular sugar
- ½ cup chopped butter cold, unsalted or salted butter – 75 grams
- ½ cup sweetened condensed milk
Instructions
Preparing mango puree
- Peel and chop the mango. Add the chopped mango cubes in a blender.
- In cup measure, it should be ½ cup tightly packed chopped mangoes. If using store bought mango pulp or puree, then use ½ cup mango pulp. You can use any pulp mangoes instead of Alphonso mangoes.
- Add sugar. Note that the addition of sugar depends on the sweetness of the mangoes. I have added 3 tablespoons sugar as the mangoes were just sweetIf the mangoes are too sweet, consider adding less sugar. Add cardamom seeds and nutmeg powder. You can also add ½ teaspoon vanilla extract instead of cardamom and nutmeg.
- Add dried rose petals (optional). You can skip adding if you do not have these.
- Blend to a smooth puree. Keep the puree aside.
Preparing mango muffins batter
- Place the paper muffin liners in the muffin pan. Also, preheat your oven at 180 degrees C/350 degrees F 15 minutes before you start baking. For baking in the convection mode of the microwave oven, use 170 degrees C/330 degrees F as the preheat temperature.
- Take unsalted butter in a pan. Keep the pan on a stovetop and melt the butter on low heat.
- Stir while the butter is being melted so that it melts quickly. Only melt the butter. No need to heat it.
- Remove the pan from heat, once the butter has melted. Add sweetened condensed milk.
- With a wired whisk, begin to stir very well.
- Whisk very well to make a smooth homogeneous mixture.
- Now, add the prepared mango puree. Mix again very well.
- Now, take whole wheat flour (atta), baking powder, baking soda and a pinch of salt directly in a sieve.
- Seive directly in the mango mixture bowl. You can also seive the dry ingredients separately in a plate and then add the flour mixture to the mango mixture.
- With a spatula, fold the dry ingredients into the wet ingredients. With light hands, gently fold. Do not over do. The batter should have volume and should not fall flat or become doughy.
- Depending on the quality of flour, you might get a thick batter. But if the batter looks very thick, then add some tablespoons of milk. Also, homemade mango puree is usually thick. If you use store bought mango puree, then the batter will be slightly on the thinner side.
- Folding is the most important step, so do it properly.
- With a spoon or a small spatula, add the batter in the muffin liners filling more than ¾ᵗʰ volume of the liners. Gently even the top with the spatula.
Baking mango muffins
- Place the muffin pan in the preheated oven at 180 degrees C/350 degrees F. Bake the muffins for 30 to 40 minutes. In an OTG or regular oven, preheat as well as bake with the lower heating element on.
- If the top starts to get browned, then cover with foil or butter paper and continue to bake. Depending on the temperature conditions in your oven, it may take less or more time.
- It took me 35 minutes to bake the Mango Muffins. For baking in the convection mode of a microwave oven, use the temperature of 170 degrees C/330 degrees F. Again, the baking time will vary in the convection mode of your microwave oven.
- The final check is a tooth pick or wooden skewer coming out clean from the muffins.
- After 3 to 4 minutes, remove the muffins from the pan and place on a wired tray. Let them cool.
- Serve the Mango Muffins as dessert or a sweet snack.
Notes
- Use mangoes that give a thick pulp after being blended.
- Make mango cupcakes by frosting the muffins with whipped cream mango icing or mango mousse icing.
- Instead of sugar you can use your preferred sweetener, but not that the taste, texture and flavor will change.
- Recipe cannot be scaled and you will need to make some changes if you plan to scale it.
Nutrition Info (Approximate Values)
This Mango Muffins recipe from the blog archives first published in June 2016 has been republished and updated on 2 Jun 2022.
hi dassana, can I use melted jaggery or joni bella as we call it in kannada instead of condensed milk??
sushma, you can try using melted jaggery instead of condensed milk. i think it will work fine. then you don’t need to add any sugar. 1/2 cup of melted jaggery will make the muffins too sweet, so i would suggest to add 1/3rd cup of it.
Ok. I will make it with condensed milk only. Thank u????
welcome snehal.