I’ve been eyeing mango bread for about a year now. I randomly ran across it somewhere online (I think it’s a Dorie Greenspan original?) but kept putting it off. For some reason the idea of baking with mango intimidated me. Yes, mango intimidated me.
After 1 bite of this muffin I immediately regretted my procrastination.
OH MY GOSH.
It is SOOOO scrumptious! It’s a comforting muffin, like a pumpkin muffin is in the fall. But it’s also refreshing, like a summery lemon muffin. I’ve never had the mango chocolate combo. Have you? It’s not a super common one, but it is 100% meant to be. In fact, when I got fro yo 2 nights ago, I got mango and chocolate, together, in the same bowl. I officially love the combo.
Self rising flour, this was my first time using it. I bought it on sale a few weeks ago, not having any idea what to do with it. I read the ingredients in it, and it’s basically just flour and baking soda. So if you don’t have self rising flour, use regular all purpose flour and add 1 tsp baking soda. You’ll get similar results.
Spiced Mango Chocolate Chip Muffins
Makes 20 muffins or 1 9×5 inch loaf
(The original idea of mango bread is from Dorie, but I created my own recipe for it)
2 1/4 cups self rising flour
1/2 cup vegetable oil
1/2 cup applesauce
1 cup sugar
1/2 cup brown sugar
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
2 tsp fresh grated ginger
1 1/2 cups chopped mango (fresh or frozen)
1 cup chocolate chips (I used semi sweet)
Preheat the oven to 350 degrees F. Spray paper muffin liners with cooking spray. Place the muffin pan on a baking sheet to prevent the bottom of the muffins from over baking.
In a small bowl, whisk together the eggs, oil and applesauce.
In a large bowl, sift together the flour, sugars, baking powder, cinnamon, nutmeg, and salt. Pour the wet ingredients over the dry, and using a spatula, mix until well blended. Stir in the ginger, mango, and chocolate chips. Scoop the batter into the muffin tins, and smooth the top with a rubber spatula.
*I use an ice cream scoop so each muffin has the same amount of batter. And it’s easier then using a spoon.
Bake the muffins for 20-25 minutes or until the top is golden brown and a cake tester or thin knife inserted into the center comes out clean. Transfer the pan to a rack and cool for 5 minutes before removing from the muffin tin. Invert and cool to room temperature right side up on the rack.
*If you leave the muffins upside down, the wire rack will leave marks on the top.
Enjoying a hot muffin with the melty chocolate chips with my morning coffee. That’s what we call ‘good livin.’