Vanilla Mango Muffins

These Mango Muffins are light, fluffy, fruity, and delicious! The recipe is super easy to make with simple ingredients. It's full of puréed sweet, juicy mango (fresh or frozen), paired with warming vanilla to make a tasty muffin with no fruit chunks.

Mangoes are not something you would normally find in baked goods, but they pair so well in these vanilla mango muffins.

The secret is to mix a mango purée into the batter.

A mango purée will make a smooth muffin without any large pieces of fruit which makes them easier to eat and also makes the mango flavor shine.

My kids can be picky and they don't like chunks of fruit in baked goods (check out my puréed blackberry cookies - they're naturally bright blue with no chunks!).

Vanilla extract is key to making these mango muffins a comforting start to your day or a great snack that both kids and adults enjoy! Perfect with a refreshing glass of homemade Mango Soda made from scratch.

Why You'll Love This Recipe

The mango and vanilla make a sweet and warm flavor combination.

They're a super easy recipe.

There are no chunks, making them perfect for picky kids.

A great way to use ripe and juicy summer mangos.

Mango muffins make a good breakfast, snack, or dessert.

You can add any mix-ins to the muffins you enjoy such as chopped nuts, coconut, crystallized ginger, or chocolate.

Ingredients 

• Ripe Mango - Fresh mango is either finely diced or pureed in a food processor or blender for mixing into the batter. You could also use thawed, frozen mango.
• All-Purpose Flour (plain flour) - The main dry ingredient helps form the muffins and gives them density. 
• Granulated Sugar - Helps sweeten the muffins along with the natural sweetness of the mango.
• Baking Powder - Helps the muffins rise and become fluffy. 
• Salt - Helps to set the baking powder and balance the flavors in the muffin.
• Eggs - Binds the muffin together and helps them bake properly.
• Butter - Adds a buttery richness to the texture of the muffin.
• Vanilla Extract - Gives these muffins a classic vanilla flavor, which pairs beautifully with the zesty mango.

Step By Step Tutorial

Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.

Prepare for baking. Preheat the oven to 400F/200C and line a 12-hole muffin pan with paper cases or silicone muffin liners. 

Make the mango puree. Cut the mango flesh from the stone and peel, then puree the flesh with a handheld immersion blender (or chop finely).

TIP: If using frozen mango chunks, defrost thoroughly, then puree.

Mix the dry ingredients.  Whisk the flour, sugar, baking powder, and salt in a large mixing bowl.

Mix eggs and puree. Measure 1 cup of the mango puree and add to a bowl along with the eggs, then beat together.

TIP: If you have leftover mango puree, save it to enjoy over yogurt, oatmeal, ice cream or pancakes.

Combine wet and dry ingredients. Add the mango/egg mixture, melted butter, and vanilla to the dry ingredients, and beat gently until fully combined.

Bake the muffins. Spoon the mixture into the muffin pan ¾ full and bake for 15 minutes or until risen and an inserted toothpick comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Tips 

Do not overfill the muffin liners,  as the batter could spill over. Fill them ⅔  of the way full. Use an ice cream scoop for best results and even sized muffins.

Let the muffins cool before serving as it gives the muffin time to sit at room temperature which makes it stay together better and not stick to the paper.

Make sure the melted butter is slightly cooled before adding to the mix to prevent it from cooking the eggs.

Do not overmix the batter. Overmixing all-purpose flour could cause the batter to become tough which doesn’t make a great muffin texture.

Variations

For some extra sweetness, stir in some vegan chocolate chips, dark chocolate, or white chocolate chips or chunks.

Add in some fresh blueberries (or other berries) for a berry mango muffin.

Add some chopped bananas.

Mix the muffin batter with sweetened coconut for a tropical flavor.

Sprinkle with a classic streusel topping.

Stir in some chopped walnuts, pecans, or cashews and stir some into the batter and sprinkle some on top before baking for flavor and crunch.

Storage 

Storing: To store mango vanilla muffins, put them in a plastic bag, seal and store them at room temperature for 3-4 days to keep them moist.

Freezing: For freezing leftover mango muffins, place them into freezer bags and freeze for up to three months. Thaw at room temperature on the countertop or fridge before serving.

FAQs 

Mango Recipes

Still have more seasonal mangoes to use up? Be sure to try these recipes.

More Muffin Recipes

I love making muffins. They're so easy and you can make them in loads of great flavors. Try these!

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📖 Recipe

Vanilla Mango Muffins

Kate Hackworthy | Veggie Desserts

These Mango Muffins are fluffy, fruity, and delicious! The easy recipe has simple ingredients, plus pureed fresh or frozen mango.

5 from 61 votes

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Dessert

Cuisine American

Servings 12

Calories 206 kcal

Equipment

• mixing bowl
• Whisk
• Mini blender or immersion blender
• 12-hole muffin pan
• Oven

Ingredients

 

• 1 ripe mango or 1 cup/250g mango puree
• 1¾ cups (225g) all purpose flour (plain flour)
• ¾ cup granulated white sugar
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 2 eggs
• ½ cup (125g) butter melted and cooled slightly
• 2 teaspoons vanilla extract

Instructions

 

• Preheat the oven to 400°F/200°C and line a 12-hole muffin pan with paper cases.
• Cut the mango flesh from the stone and peel, then puree the flesh with a hand held immersion blender (or chop finely).
• Whisk the flour, sugar, baking powder and salt in a large mixing bowl.
• Measure 1 cup of the mango puree (the rest can be used for something else) and add to a jug along with the eggs. Whisk well, then add to the dry ingredients with the melted butter and vanilla.
• Beat for a minute or so to combine.
• Spoon the mixture into the muffin pan ¾ full and bake for 15 minutes or until risen and an inserted toothpick comes out clean.
• Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Video

Notes

• Do not overfill the muffin liners,  as the batter could spill over. Fill them ⅔  of the way full. Use an ice cream scoop for best results and even sized muffins. 
• Let the muffins cool before serving as it gives the muffin time to sit at room temperature which makes it stay together better.
• Make sure the melted butter is slightly cooled before adding to the mix to prevent it from cooking the eggs. 
• Do not overmix the batter. Overmixing all-purpose flour could cause the batter to become tough which doesn’t make a great muffin texture.

Variations

• For some extra sweetness, stir in some vegan chocolate chips, dark chocolate, or white chocolate chips or chunks. 
• Add in some fresh berries for a mango berry muffin. 
• Mix the muffin batter with sweetened coconut for a tropical flavor. 
• Stir in some chopped walnuts, pecans, or cashews and stir some into the batter and sprinkle some on top before baking for flavor and crunch.

Nutrition

Calories: 206kcalCarbohydrates: 29gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 48mgSodium: 128mgPotassium: 129mgFiber: 1gSugar: 15gVitamin A: 463IUVitamin C: 6mgCalcium: 40mgIron: 1mg

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.