Tropical Coconut and Mango Muffins

Tropical Coconut and Mango Muffins on a cooling rack

Overview

Tropical Coconut and Mango Muffins on a cooling rack

Tropical Coconut and Mango Muffins

By Amy // Posted Oct, 16 2021 // Category Muffins

My Tropical Coconut and Mango Muffins took a bit of experimentation to get to the final recipe, but it was well worth it as it tastes absolutely amazing.

I was thinking about Thailand and the Cook Islands when I designed this recipe. Tropical fruits are my favourite, and you really can’t go wrong with these two beautiful flavours.

Each bite comes with a burst of mango, and this is complimented by the hint of coconut coming from the moist and soft muffin. The muffins aren’t too sweet as well, there’s plenty of natural sweetness coming from the mangoes. I love the added texture coming from the toasted desiccated coconut on the topping.

Check out my favourite muffin recipes.

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tips

1. Ingredients

I used a beautiful large Kensington mango (500gr) for this recipe, but any large, slightly firm mango would do. You need the buttermilk and egg to be at room temperature so that cold ingredients don’t alter the baking time. Simply leave on the counter for 1-2 hours before baking. 25 grams of desiccated coconut goes into the batter, and you need more as topping. With the diced mango, 2/3s go into the batter and 1/3 is used as topping.

2. Equipment

I used a Wiltshire 12 Cup Muffin Tin for this recipe. You’d also need a large mixing bowl, large bowl and whisk to prepare the muffin batter and a chopping board / knife for cubing the mango. If you want, you can use a cooling rack after the muffins have come out of the oven.

3. How do you make muffin liners?

You can make muffin liners at home! Cut 12cm (5inch) squares out of baking paper. Place it on the muffin cup and then find a jar or glass that fits in the muffin cup. Press the cup/jar into the muffin cup and press your hand on the baking paper so that you can define the creases on the baking paper. This helps it to stay in shape.

4. How to prepare the Mango?

As mentioned before, a slightly firm mango is recommended as it is much easier to handle. As you are making small cubes, it would be easier to peel the mango and then cut out two cheeks, letting your knife cut along the flat side of the long seed inside. Then slice the mango into long sticks, then cut again to cube. They need to small 1/2cm cubes.

5. Don’t overmix

Please be careful not to overmix the muffin batter. When you add the wet ingredients to the dry ones, you just need to gently fold the ingredients together while scraping the sides and bottom. When the ingredients have just come together, add the mango and gently fold again until the mango has been well dispersed throughout the batter. 

*Disclosure: The links to Amazon products are affiliate links. I will be paid a commission if you use this link to make a purchase

RatingDifficultyBeginner

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Tropical Coconut and Mango Muffins on a cooling rack

Yields9 Servings
Prep Time10 minsCook Time22 minsTotal Time32 mins

 200 g self-raising flour (1 1/4 cups)
 125 g caster sugar (1/2 cup)
 25 g desiccated coconut, plus more for topping
 50 ml neutral vegetable oil
 140 ml buttermilk, at room temperature
 1 tsp coconut essence
 1 egg, at room temperature
 1 large mango cut into small cubes (2/3 or batter, 1/3 for topping)

1

Preheat the oven to 200 C (390 F). Spray a muffin tin with some neutral oil or line it with some muffin liners.

2

Prepare the dry ingredients. In a large mixing bowl, whisk the flour, sugar and desiccated coconut together.

3

Prepare the wet ingredients. Combine the buttermilk, oil and eggs, and coconut essence together in a large bowl. Stir together well with a whisk or a fork.

4

Make a well in the centre of the dry ingredients. Place the wet ingredients in the middle of the well and then fold together gently. Do not over-mix. Add two thirds 2/3 of the diced mango into the batter and fold gently until evenly dispersed.

5

Spoon the muffin batter equally into the prepared muffin tin, you should fill around 9. Top with the remaining diced mango and sprinkle some desiccated coconut on top.

6

Bake the muffins for around 22-25 minutes or until a skewer comes out clean. Muffins also should spring back after pressed in the centre. Transfer to a cooling rack and serve when at room temperature. Store in an airtight container at room temperature for 2-3 days. Up to a week in the fridge.

Category

Ingredients

 200 g self-raising flour (1 1/4 cups)
 125 g caster sugar (1/2 cup)
 25 g desiccated coconut, plus more for topping
 50 ml neutral vegetable oil
 140 ml buttermilk, at room temperature
 1 tsp coconut essence
 1 egg, at room temperature
 1 large mango cut into small cubes (2/3 or batter, 1/3 for topping)

Directions

1

Preheat the oven to 200 C (390 F). Spray a muffin tin with some neutral oil or line it with some muffin liners.

2

Prepare the dry ingredients. In a large mixing bowl, whisk the flour, sugar and desiccated coconut together.

3

Prepare the wet ingredients. Combine the buttermilk, oil and eggs, and coconut essence together in a large bowl. Stir together well with a whisk or a fork.

4

Make a well in the centre of the dry ingredients. Place the wet ingredients in the middle of the well and then fold together gently. Do not over-mix. Add two thirds 2/3 of the diced mango into the batter and fold gently until evenly dispersed.

5

Spoon the muffin batter equally into the prepared muffin tin, you should fill around 9. Top with the remaining diced mango and sprinkle some desiccated coconut on top.

6

Bake the muffins for around 22-25 minutes or until a skewer comes out clean. Muffins also should spring back after pressed in the centre. Transfer to a cooling rack and serve when at room temperature. Store in an airtight container at room temperature for 2-3 days. Up to a week in the fridge.

Tropical Coconut and Mango Muffins
Nutrition Facts

Servings 9


Amount Per Serving
Calories 234
% Daily Value *
Total Fat 8.1g13%
Saturated Fat 2.3g12%
Cholesterol 19mg7%
Sodium 25mg2%
Potassium 108mg4%
Total Carbohydrate 33.3g12%
Dietary Fiber 6.5g26%
Sugars 21.5g
Protein 1.6g4%

Calcium 2%
Iron 9%
Vitamin D 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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