2 ripe mangoes, peeled and coarsely grated
1/3 cup melted butter
1 cup sugar
1 egg, lightly beaten
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups plain flour
Makes approx 18 small cupcakes/muffins
When I tried to make this, I discovered that the easiest way to get the flesh off the mango is to peel it with a potato peeler and then grate it on the coarse side of your grater, and then I chopped it lightly to make the pieces a little shorter. You can also substitute tinned mango if fresh is not available, in this case just mash the mango to a paste with your hands.
Cup measures can be bought in most large supermarkets or homeware stores these days and I find them much easier to use than having to weigh everything. A plastic set is best, as you can use them in the microwave if needed and they can also be cleaned in your dishwasher.
To melt butter, place it in a microwave proof container and heat for 20 secs on the lowest power setting (usually 30%), remove, stir and repeat until fully melted.
Preheat your oven to 180 C.
Start by mixing your mangoes and melted butter.
Add in the sugar, egg, vanilla extract, baking soda & salt and mix well.
Finally, mix the flour in and stir until fully incorporated, the mix should be damp and very sticky.
Place paper muffin covers in your muffin pan and spoon in the mixture until it sits just below the top of the pan. These muffins won’t rise very much.
For small muffins, bake for approx 40 mins at 180 C, if you are using a large muffin pan, then increase the time to approx 50 mins.
To check that muffins are done, stick a cocktail stick into one, and swirl around. If it comes out clean or with just crumbs, then they are done. Remove from tins and leave to cool.
Will store for approx 5-7 days in an airtight box.