Mango Muffin – moist, fast and fluffy, get excited about this tropical bread.
Once considered exotic and aphrodisiac, the consumption of mango has increased and is somewhat consumed just like any other fruit, not so exotic anymore. You will find them available in most supermarkets and street corners, especially during mango season. And for mango lovers like me, we are always on the look out for new ways to use up this tropical fruit.
This is one of those SUPER DUPER mango muffins or breads that you can easily whip up with leftover bananas and mango. The first time I tested this recipe was with my “fancy mixer “ and it came out okay – the texture was gummy the flavor was delicious
On the second try, I ditched the mixer (Not that I think the mixer was the culprit here) just wanted to see how it would work out for those times when you are too lazy to pull out a mixer. Surprising enough it turned out just the way I dreamed it would be – Moist, tasty and fluffy.
Say hello to my new favorite banana bread – Mango Banana Muffin Bread and it only took 15 minutes to make- had to pick up my son from summer camp so was in a hurry, had to be out of the oven before I left.
Hey! I see you. Staring at my drizzle with admiration, wishing you could do it just like me. So wanted to give credit to my sous chef (son) but he was nowhere near this muffin, the cat would have been an obvious choice, but sorry to say no cat in my house. So I’m going to own this! It is all MOI. Every single aspect of this icing. We have to give credit where credit is due – hehe…
Say hello to my new favorite banana bread – Mango Banana Muffin Bread
Okay, maybe you have some doubt about my piping skills but I want you to erase every doubt you have about this muffin. It is wickedly good and you are going to DIG it — and the glaze makes it dessert worthy.
Banana Mango Muffin
- 1 large bananas mashed about a cup
- ¼ cup sour cream/ yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 large mango chopped about a cup or more
- ½ cup raisins
- 1 teaspoon ground ginger powder/
- ½ cup 4 ounce unsalted melted butter (replace with oil)
- 1 -2 Tablespoons dark rum optional
Cream Cheese Glaze
- 4 oz. cream cheese room temperature
- ½ cup confectioners' sugar
- 2 to 3 Tbs. cold whole or low-fat milk
- 1 teaspoon pure vanilla extract
- ½ teaspoon lime/lemon
- 1 teaspoon grated lime
- Preheat oven to 350 degrees. Grease a loaf or muffin pan with baking spray; set aside
- In a small bowl whisk together eggs,mashed bananas, sugar (brown and white) sour cream and vanilla.
- In another bowl combine flour, baking powder, baking soda, and salt
- Gradually add wet ingredients to the bowl of dry ingredients add whisk with a spatula until thoroughly mixed.
- Throw in mango, raisin and ginger spice. Fully combine to incorporate ingredients.
- Finally pour in melted butter thoroughly mix. Scrape down sides.
- Pour mixture into prepared loaf pan – bake for about 60-75 minutes, if using a loaf pan or until a toothpick inserted comes out clean
- If using a muffin pan bake for 16 -20 minutes or until a tooth pick inserted comes out clean.
- Let it cool before glazing.
Cream cheese Glaze
- Whip together cream cheese, powdered sugar, vanilla , grated lime, lime juice and 2 tablespoons of milk until very creamy. Add more milk to get desired consistency for drizzling. Pour on cake
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