As a play on the flavors in an Indian Mango Lassi drink, this Mango Muffins Recipe has deep mango flavor with a hint of vanilla and cardamom and a soft, tender crumb.
One day a while ago, Mike came home with a box of mangoes. He was so excited because he found them up at a local Indian market for me because I had asked him for Indian (Alphonso) mangoes.
I asked him where the mangoes were from and he proudly exclaimed “The Indian market!” I checked the produce stickers and had to laugh when I saw that they were from Mexico.
He still gets the best husband in the world award for that though.
I first had an Alphonso mango in Kuwait last year. I’m telling you, all other mangoes pale in comparison. I have no desire to eat any other mango…ever. They are that good.
I’m ruined for other mangoes! And the problem is that I have yet to be able to find Alphonso mangoes here. I’m in withdrawal, friends. And what’s worse is I was stuck with a box of lesser mangoes to contend with.
Not that there’s anything wrong with other mangoes per se; really their only fault is that they aren’t Alphonso mangoes. And yes, I know I sound like a junkie waiting for my next hit, lol.
But anyway, I sucked it up and made muffins. Really good muffins, actually.
Mango Muffins Recipe
As a play on the flavors in a Mango Lassi, I added yogurt (which also happens to give these muffins a very tender crumb) and cardamom (which makes them smell divine). When you’re working your way through upwards of a dozen mangoes, I’d say this isn’t too shabby.
And these muffins are very easy to make! I puree the mango in with the wet ingredients. And then stir the wet ingredients into the dry ingredients. Don’t over-mix the batter, a few lumps are fine! Pour the batter into a muffin tray, bake, and enjoy.
More Fabulous Mango Recipes:
- Blackened Fish Tacos with Cabbage Mango Slaw from Skinnytaste
- Crab and Shrimp Zucchini Enchiladas with Mango-Jalapeno Salsa from Peas & Crayons
- Mango White Chocolate Ganache Macarons from Eats Well With Others
- Raspberry Mango Popsicles from Tutti Dolci
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Mango Lassi Poppy Seed Muffins
- 1 medium very ripe mango peeled and pitted
- 1 large egg
- 1/3 cup avocado oil
- 2/3 cup plain unsweetened yogurt not Greek yogurt
- 2/3 cup sugar
- 1 1/2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon fine salt
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon baking soda
- 2 teaspoons poppy seeds
- Preheat the oven to 400F; line a muffin tray with paper liners.
- Add the mango, egg, oil, yogurt, sugar, and vanilla extract to a food processor or blender and process until smooth.
- Whisk together the flour, baking powder, salt, cardamom, and baking soda in a large bowl.
- Add the wet ingredients to the dry and stir to combine, being careful not to over-mix.
- Transfer the batter to the prepared muffin tray and sprinkle the sesame seeds on top.
- Bake until a toothpick inserted inside comes out clean or with just a couple crumbs, about 20 minutes.
- Cool 10 minutes in the tray and then transfer the muffins to a wire rack to finish cooling.
Looking for more mango inspiration?
This post was first published on An Edible Mosaic on June 19, 2015. I updated it with more information on March 20, 2020.
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