Total Time
Prep 15 mins
Cook 18 mins

I was going to make blueberry muffins when I realized that the kids had eaten all my blueberries, so I used mango pulp instead. This fork tender muffin will be very moist. It would be more appropriate at the breakfast table than trying to toss it into a lunch box. I want to thank JeannineMarie in MN for the two most recent pictures that she sent me to include with this recipe.

Ingredients Nutrition


  1. Cut and peel two very ripe (soft to the touch) mangoes and reduce to soft pulp and juice. Combine flour, baking powder, salt and sugar in a large bowl.
  2. In a separate bowl combine oil, milk, and egg.
  3. Mix liquid ingredients with dry until just moist and stir in the mango pulp.
  4. Fill greased muffin tins, or paper muffin cups two-thirds full.
  5. Bake at 400°F for 15-18 minutes.
  6. They are done when they are brown on top and a tooth-pick inserted into the center comes out clean.
Most Helpful

great tasting muffins! i'm not a fan of ultra-sweet stuff, so i tried this out with 2/3 cup of sugar. also i think 1 cup of milk is a bit too much (mix becomes too watery), so i used 2/3 cup of milk instead.

purpledino June 29, 2002

Excellent muffins. I threw in a little coconut as well, about 1/2 cup

Bergy September 23, 2001

I worked with Bill and he had brought these in one day..holy god they were awesome. Just would like to apologize for not doing the reviews sooner )

Nick Corrieri February 03, 2003