The mangoes are ripe, fragrant and plentiful here in Australia. Their scent and cheery orange colour calls from the fresh produce at the grocery store. But they’re even better fresh from a friend’s mango tree, which is where I got the mangoes for this recipe.

This Mango Muffin recipe uses the fresh pulp of two mangoes, plus some optional dried mango pieces. Milky delicate macadamia nuts are stirred through the batter for some texture. Expect a vibrant orange muffin that’s sweet, sticky and bound to disappear quickly once served.


Makes: 12 cupcakes        Difficulty: Easy


·      12 hole Muffin Tray

·      Oven thermometer

·      Kitchen timer

·      Kitchen scales

·      Muffin cases (optional)

·      Large bowl

·      Medium Saucepan



·      280g (10 oz) Self Raising Flour

·      110g (4 oz) Raw Sugar

·      80g (3 oz) Macadamia Nuts, finely chopped

·      65g (2.3 oz) Dried Mango, finely chopped (optional)


·      125g (4.4 oz) Unsalted Butter, roughly chopped

·      2 tablespoons Honey

·      2 ripe Mangos pureed, or 425g (15 oz) can of sliced Mango, drained

·      170ml (6 fl oz) Milk

·      1 egg, lightly beaten


  • Preheat oven to 180 degrees Celsius (160 fan-forced; 350F). Grease the holes of the muffin tray with non-stick spray. Line with patty cases. Set the kitchen timer for 20 minutes.
  • Into a large bowl add the self-raising flour, raw sugar, chopped macadamia nuts and chopped dried mango pieces. Stir them together.
  • In a medium saucepan add the butter and honey. Melt together on low heat until the butter has dissolved. Remove from heat and set aside.
  • Remove the skin from the mango flesh. Place 425g of mango flesh into a food processor or blender. Blend until the flesh has pureed. If you’re using tinned mango ensure the slices have been drained before blending them together.
  • Add the mango puree to the melted butter and honey. Stir in the milk and egg. Mix together all of the wet ingredients until everything is well combined.
  • Pour the wet ingredients over the dry ingredients in the large bowl. Use a wooden spoon to gently fold everything together until it’s just combined.
  • Spoon the muffin batter into the holes of the muffin pan. Fill to the top.
  • Check the oven has reached the correct temperature. Place the tray on the middle rack of the oven. Bake for 20-25 minutes. Muffins are done when the tops spring back when lightly touched, and a skewer inserted into the middle comes out clean.
  • Remove the tray from the oven. Let the muffins cool in the tray for at least 10 minutes before removing them to a wire rack to cool completely. If you did not use patty cases, run a butter knife along the inside of the muffin hole to separate the edges from the tin.

Recipe adapted from Family Circle’s The New Muffin Cookbook



  • Do not over-mix the wet and dry ingredients together or the muffins will be tough and rubbery. Stop as the last of the flour mixes into the wet batter. It’s ok if the batter is lumpy.
  • You can dust a little icing sugar over the top for presentation and to reduce the stickiness of the tops
  • Muffins are best eaten the day they are made.
  • These muffins can be served warm. They’re great with butter or a drizzle of honey.