Thursday, 16 May 2013

Mango Muffins with chocolate chips

This recipe is taken form Best Recipes recipe #13683. I made a variation by adding in Hershey chocolate chips.

1 large Mango ( I used Indian Mango - I used to use Thai mangos, but Indian Mango is bigger)
1 & 1/4 cup self raising flour
1 teaspoon baking powder
2 eggs
1/2 cup caster sugar
100 g butter (I used unsalted SCS brand)
1/4 cup milk or mango juice (I used the juice and some milk)
1 tablespoon corn oil
  1. Mix flour, baking powder and sugar
  2. Scoop out the flesh of one half of mango and add to the dry mixture. I also added in the chips here. Mix by spoon.
  3. Extract juice from the large pip or stone by hand.
  4. Add eggs, oil and softened butter.  Mix  by hand. Add mango juice and/or milk.
  5. Blend by hand or electric mixer till batter is smooth.
  6. Cube the remaning mango and add to the mixture until evenly distributed.
  7. Pour batter into muffin cases.
  8. Bake at 220 degree celcius.
  9. Original recipe says bake for 20 minutes. I used about 17 mins.  The top browns a bit so maybe you can rotate the tray in the last 5 minutes.
  10. I think they taste better served warm.
  11. The bowl contains the juice squeezed from the pip and the mango cubed.
    Mixing in the mango at step 6.
I managed to make 7 muffins.


  1. WOW! The Muffins look very nice and yummy~~~

  2. Thank you! They turn out pretty well - however, if you want sweeter, can increase the sugar!