Mango Colada Muffins.
I really don’t know what I did before I made these muffins.
I think I woke up. I think I ninja-kicked Mr. How Sweet out of bed so he would stop snoring. Waddled my way down the stairs and promptly threw myself on the worn carpet where I cried out, “I seriously can’t wake up. I will die if I wake up now!” After relishing in my now 36-hour sugar hangover, I’m pretty sure it was this moment that I remembered brushing my fingers across a squishy mango in the crisper drawer the day before. Right after I declared that I was “never baking again!”
Mangos must be squishy to taste good. Fact.
Other things that have seen better days in my crisper drawer? A molded grapefruit that is jammed beneath five pounds of apples, two pounds of lemons, three more mangos, and two bunches of cilantro, and therefore is far too much work to dig out. A half-used bag of pre-cut celery, opened two weeks ago for chicken noodle soup, but is now being saved for something that I might think of in the next six minutes. A semi-eaten orange that seemed like a good idea at the time but was chucked when the devil on my shoulder wanted frozen peanut butter cups instead.
If you happen to drop by today, I hope you aren’t craving fruit.
But I do have muffins. So feel free to ring my bell.
After recalling the cushiony mango, I was deadset on combining it with creamy coconut and mashed banana, preferably in the form of a frothy, iced beverage laced with shots of tropical rum and served in a sugar-rimmed glass with a large slice of lime. And a cherry.
You see how well that turned out. Muffins are the next best thing. Consciences are for chumps.
Mango Colada Muffins
makes 14-16 muffins
1 cup whole wheat pastry flour
1 cup all-purpose flour
1/4 cup sugar
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1/4 cup butter, melted
1 teaspoon vanilla extract
1 large ripe banana, mashed
2/3 cup chopped mango
1 cup lite coconut milk (I used Trader Joe’s brand)
1 cup shredded coconut
coarse sugar for garnish
Preheat oven to 350 degrees. Line a muffin tin with liners.
Combine flours, sugar, salt and baking soda in a large bowl. In a food processor of blender, add banana, egg, mango, coconut milk, vanilla and butter. Mix or pulse until ingredients are combined and mango is almost but completely blended in with a few chunks remaining. Mix wet ingredients into the dry ingredients to form a batter. Fold in coconut.
Using an ice cream scoop or 1/3 cup measure, add batter to each muffin line and top with coarse sugar. Bake for 15 minutes, or until muffins are cooked through.
I’m thinking that these muffins would make happy hour even happier… perhaps crumbled on said icy drink? That’s todays plan.
90 Comments on “Mango Colada Muffins.”
These look delicious! Although I have recently had the urge to frost everything wtih Mango Cream Cheese frosting, a good thing this is a fantastic candidtate, unlike that leftover Easter Ham….
I’m not a huge mango fan, but the combination of banana and coconut in a muffin sounds heavenly! Why didn’t I think of that??
Oh my GOSH this sounds amazing. Mango and coconut… they belong together (in a muffin). :)
You bring the muffins, I’ll bring the rum.
How did you know what was going bad in my fridge?! Craaazy. My mushy mango and black banana have a purpose now thanks to you.
I made blueberry muffins last night and I was frustrated to find when I peeled the cute paper away from it part of the muffin came with it. Or at least hunks of the muffin. How do you keep this from happening with your muffins? Or is it just the way it’s going to be if I use the lil’ paper cups?
Yum! Definitely going to attempt these delicious muffins this weekend. Never would have thought of putting mango in a muffin.
By the way, I went to trader joe’s today and found such great stuff and thought of you……your finds on your tj adventures are inspiring!
Wow, I never thought about baking with mango! I love all of the ideas I’m getting from your blog. You are so creative! :-)
I’ve never commented before, but I saw this commercial today and thought of you- Birthday Cake Milkshake YUM! http://www.youtube.com/watch?v=TTN1j-ila_Q
Great job! I love the idea of Mango Muffins, very original. :-)
these look like they could almost pass for healthy! yum.
Love this post….my crisper drawer currently has strawberries, 2 oranges that I decided I WOULD eat instead of dessert (4 days ago and they are still sitting there) and 3 lemons.
These muffins sound wonderful!
These sound great! Where on earth do you get whole wheat pastry flour? I’ve been scavenging for whole wheat bread flour too….no luck. Any tips?
ps- I’m going to Ethiopia this summer and will be teaching some women about baking, these would probably be a hit! They have mango :)
You know…I have a whole bunch of mango trees where I live in India…and then my grandma has her own farm of Aplhonso Mangoes…so u know, I always have a stock pile of mango with me…and we make this dish called Rasa…which is just thick mango puree spiced with cardamom and nutmeg…and is heaven in itself…with fried rice wafers, papads, puffs and yum…But has become regular and need a change…and these look just perfect for that!!
Btw…Your writing is hilarious and u re my favorite blogger at the moment!!
HIP HIP HORRAY! Want to make these Mango cupcakes. Mango season is almost here. Bananas are always in season, and I can make my own fresh coconut milk. OH…YUM! THANK YOU SO MUCH!
You seriously make me laugh all the time! I absolutely love reading your blog!!!
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Easy and delicious!
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Just made these for breakfast because I had a super ripe mango and banana that needed to be used. They rose perfectly with a lovely domed top that no muffin of mine has ever had. We cut them in half and topped them with copious amounts of coconut oil. Delicious! They were so yummy that now I am going to pick up another mango just to make them again. Thanks for the recipe.
Trying American recipes aren’t easy because of difference in available ingredients. This however, is easy and is a must try. This is also the first time I am reading ur blog and I love it.