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Mango muffin

This mango muffin is dairy-free so if you want frosting, use plant-based “cream cheese”  for those with dairy allergy. For the purée  you can use one fresh, ripe mango  or 1 tin of sliced mango, drained.  Then purée the flesh in a food processor and divide this pulp into two -  one half for the batter, the other half for the frosting. Alternatively use tinned or jarred mango purée  -  this tends to be very sweet. If you want them to look pretty, decorate them with fresh, tinned or  dried mango pieces. I forgot to put aside a couple of slices of mango for  the decoration.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 6 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup flour
  • 1 tsk baking powder
  • 1 pinch of salt
  • 1 large egg
  • ⅓ cup oil
  • 1 cup almond milk
  • 1 tsp vanilla extract
  • ½ cup mango purée
  • For he frosting:
  • ½ cup mango purée
  • ½ cup icing sugar
  • 50 g cream cheese plant-based, if needed
  • Vanila extract to taste

Method
 

  1. Preheat the oven to 180°C.
  2. Mix the flour, salt and baking powder in a large bowl.
  3. Whisk the egg in another bowl with the sugar, add the oil, vanilla, almond milk and mango purée. Pour this mixture into the flour mixture and combine gently.
  4. Spoon the batter into a greased muffin tin, or lined with paper cases or into silicon muffin cases. (Put the silicon cases onto a tray!)
  5. Bake the muffins in the oven for 20- 25 minutes, until golden.
  6. Let them cool for 5 minutes in the tin/cases, then move them to a wire rack.
  7. Meanwhile, make the frosting, by mixing the ingredients together until you get a smooth fluffy cream.
  8. Spoon or pipe the frosting on top the muffins (you might have to cut their top off, if they’ve risen too high) and decorate them with fresh or dried mango pieces.