I picked up an entire tray of plump, golden and green tinged mangoes from Harris Farm https://www.harrisfarm.com.au/pages/drummoyne – warm weather results in the most succulent fruit varieties in Australia and Mangos are at the top of my family’s list! Since I really love to eat and cook, I immediately started thinking of ways to incorporate these juicy edible orbs into beautiful baked goods.
These Father’s Day Mango, Lime and Coconut Muffins are bursting with pieces of fresh mango, zesty lime and coconut for texture. I’ve topped them with additional slices of mango and a sprinkle of coconut blossom sugar.
Try them yourself, or if you are short of time, order a batch of 12 from me by sending an email to firstname.lastname@example.org or via my Instagram account magdalenatomasevic
|About to go into the oven…|
Father’s Day Mango, Lime and Coconut Muffins
Makes 12 abundant muffins
2 eggs, preferable organic
100ml olive oil (I use Lomondo)
1 teaspoon vanilla extract
200ml cream with the juice of half a lime squeezed in and stirred through
3 ripe fresh mangos, flesh diced into bite sized pieces
1/4 cup desiccated coconut
3/4 cup raw caster sugar
2 cups self raising flour
6 teaspoons coconut blossom sugar or brown sugar
Place all of the WET ingredients into a large mixing bowl and whisk until smooth and combined.
Add two of the DICED MANGOS and stir though gently.
Add all of the DRY ingredients and stir through with a fork until just combined. *Do not over-mix or your muffins will be hard. Once baked, the muffins should have a moist, soft, pull-apart texture.
Slice the third mango into short lengths and press into the top of each muffin. Sprinkle each one with half a teaspoon of sugar.
Bake in a preheated oven at 180 degrees fan forced for 20 minutes.
Serve warm with a side offering of butter or enjoy as is.