One day a while ago, Mike came home with a box of mangos. He was so excited because he found them up at a local Indian market for me because I had asked him for Indian (Alphonso) mangos.
I asked him where the mangos 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 mangos pale in comparison. I have no desire to eat any other mango…ever. They are that good.
I’ve been ruined for other mangos, and the problem is that I have yet to be able to find Alphonso mangos here. I’m in withdrawal, friends. And what’s worse is I was stuck with a box of lesser mangos to contend with. (Not that there’s anything wrong with other mangos per se; really their only fault is that they aren’t Alphonso mangos.) 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. 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 mangos, I’d say this isn’t too shabby.
Wondering how to cut a mango? Cooking Light has you covered with a video tutorial here.
- 1 medium very ripe mango, peeled and pitted
- 1 large egg
- ⅓ cup (80 ml) light olive oil (or vegetable oil)
- ⅔ cup (160 ml) plain, unsweetened low-fat yogurt (not Greek yogurt)
- ⅔ cup (133 g) sugar
- 1½ teaspoons pure vanilla extract
- 2 cups (255 g) all-purpose flour (or whole wheat pastry flour)
- 2 teaspoons baking powder
- ¾ teaspoon fine salt
- ½ teaspoon ground cardamom
- ¼ 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.
- Pour the batter into the prepared muffin tray and sprinkle the poppy seeds on top.
- Bake until a toothpick inserted into the center of a muffin 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?
Mango Coconut Chicken Rolls with Spring Mix and Sesame-Ginger Sauce
Garlicky Red Quinoa Patties with Mango Black Bean Salsa
And here are a few more fabulous mango recipes from around the web…
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
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
Delicious breakfast food & drink!
Cheers,
Rosa
I know what you mean by Indian/Pakistani mangoes!
What an awesome muffin flavor! I love mango lassis, so I’m sure I would love these too :)
I have to laugh, you sound just like my husband does about mangos. He is from India and is always on the hunt for Alphonso mangos. We can’t find them here in Georgia. The ones that say they are don’t taste like he remembers. He would adore your muffin recipe but I would have to hide the mangos from him before I made it.
So wish I had one of this with my cup of coffee right now! Perfect breakfast!
Those muffin tops are PERFECTION. And they’re such a great color!
The flavors going on in these muffins are perfection. I bet the crumb is amazing, too, with the addition of yogurt! Yum!
These muffins are total brilliance! I’m ready to mango it up!!!! <3 Thanks for including my mango recipe in the yumminess!
I’ve never heard of Alphonso mangos – now I’m on a mission to find one! I love mangos and these muffins look mouthwatering! (that’s a lot of mmmms ;) )
Oh I can totally relate to your situation! I have a list a mile long of foods that have raised the bar so high, that I am forever being disappointed with their lesser relatives :( That was lovely that you were able to make such great muffins with the mangos. They look absolutely gorgeous!
So glad you took one for the team and made these muffins … they look and sound amazing! Pinning to make soon!
I do very much enjoy a mango lassi. Pinning this to make with my lesser mangos. (I agree with you about the Alphonso mangos. Have you tried an Ataulfo mango, which is small and super sweet — much better in my mind than the normal Tommy Atkins or other larger varieties we normally get in the U.S.)
I love mangoes and the color of these muffins is just beautiful. What a perfect breakfast!
Absolutely love mango! These look so perfect.
Very creative! Fabulous combination – hope you find your mangoes so!
Love mango! I can almost taste these. Your other mango recipes look fantastic, too!
Such a creative great idea! They are gorgeous fluffy muffins.
These muffins look perfect! I love the color and such a great use for a case of mangoes. Every now and then I buy some and half go bad before I get through them. Now I need to make these muffins.
This look fresh out of the oven dreamy! I love the color and airy texture – and the touch of cardamom (my favorite!)
Now you’ve gotten me curious about Indian mangoes! I traveled throughout India many years ago, and fell in love with the food! Unfortunately since I live in LA, our mangoes are from Mexico. These muffins are not only pretty, I’ll bet they taste delicious!
Now this a unique recipe idea I’ve never seen! Gorgeous photography too! Those poppy seeds are popping out of the screen.
I agree! Alphonso mangoes are like nothing else.
Ah, the elusive Alphonso mangoes. They are even hard to find in NYC! Well, you can’t blame the guy for trying…or you for turning them into these fabulous muffins!
Of all the lassis mango lassi is my favourite. Infact, mangoes are my favourite fruit. When you say Alphonso mangoes, I feel its all a hype because honestly we get so many varieties in India and they are all so good that I find that theres a lot of hullabaloo about the Alphonsos. They are good indeed, but not one those will make you forget the others. That’s only my opinion though :) But we concur on Mango Lassis for sure
My husband spent 4 months in India where he had mango trees outside his apartment. He had the same thoughts you did. No other mangos compare. These look really tasty.
We are going to India in March to celebrate our 35th anniversary and will definitely be on the lookout for Alphonso mangos now. I must try these after all your praising. :) The name of this and the lovely color and poppyseed tops had me at the start. Beauties!
Looks delicious!!!
have featured it here on a post on Fusion Indian Sweets
artsycraftsymom.com/best-indian-dessert-modern/