Coconut Mango Muffins – She Bakes Here.
In the link above, that recipe likes mango puree or food processor method, no chunks of mango. I will add another who does like chunks of mango…all personal preferences .
to make them for brunch on the patio
Mango Coconut Muffins
(Adapted from Five Points Brunch Cookbook)
1 mango diced small (about 1 1/2 cup)
1/2 cup flaked coconut
1 cup granulated sugar
1 stick of butter (8 tablespoons), room temp (plus more for tins)
3 eggs, lightly beaten
1 1/2 teaspoons salt
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
2 1/4 cup all-purpose flour
3 tablespoons milk
2 teaspoons baking powder
Preheat oven to 350° and butter muffin tins.
In large bowl cream the butter and sugar together until fluffy, either by hand or in mixer for a few minutes. Add eggs, cinnamon, salt and vanilla into the butter mixture, beat until well combined. Add half the flour and mix well, add the milk and continue to mix, add the remaining flour and baking powder until incorporated (the batter will be thick). Gently fold in the mango and coconut.Spoon into prepared baking tins or paper cups filling 3/4 full. (I used paper cups and it yielded 10 muffins). Optionally top muffins with a few bits of coconut and small mango pieces. Bake for 25-30 minutes until muffins are light golden brown and firm to touch. Serve warm or room temperature. Best the day they are made, store in air tight container.