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.
Recipe adapted from Family Circle’s The New Muffin Cookbook
You will need: 12-hole muffin tray