Sweet juicy mango chunks baked in to a hint of cinnamon flavored bread packaged in a single serve muffin is the best summertime dessert. Who am I kidding? This dessert is great anytime of the year.
Summertime in Hawai’i means mango season. If you know me you know that mangoes are key to my heart. I love mangoes, Haden mangoes to be exact. My favorite way to eat mango is ice cold straight out of the fridge.
I don’t have any mango trees in my yard, but my friends and family must really love me because I have been blessed with so many mangoes gifted to me this year. So much so that I acutally have some over ripe mangoes. Let me be the first to tell you that this does not happen very often.
What other ways can you enjoy mangoes?
- Mango salsa
- In baked goods
How many mango varieties are there?
There are many different varieties of mangoes. Most common in Hawai’i are: Haden, Common, Rapoza, Pirie. Click here for a list of mangoes grown in Hawai’i’.
When is mango season?
In Hawai’i mango trees bear fruit May through October with July being the peak month.
Where do mango trees grow?
Mango trees prefer hot, dry climates.
What are the benefits of mango?
Mango are low in calories and filled with nutrients, especially vitamin C. Vitamin C helps absorb iron and aids in growth and repair.
What can you make with over ripe mangoes?
Well, mango bread muffins of course.
What goes well with mango bread?
You can eat them plain straight out of the oven (well after some cooling of course). Another favorite is ala mode. Add a scoop of your favorite ice cream for a great dessert.
How to make mango bread muffins?
Pre heat oven to 350F. Sift flour in to a large mixing bowl. Add sugar, baking soda, and cinnamon and stir to combine. In another mixing bowl add eggs, butter, oil, lemon juice, and vanilla and stir to combine. Add dry ingredients to wet. Stir to combine. Gently mix in mango pieces. Line cupcake pan and scoop batter into liner. Bake for 25 minutes or until golden brown. Allow to cool for about 10 minutes prior to eating.
- Pre heat oven to 350F.
- Sift flour in to a large mixing bowl.
- Add sugar, baking soda, and cinnamon.
- Stir to combine.
- Into another mixing bowl add eggs, butter, oil, lemon juice, and vanilla.
- Stir to combine.
- Add dry ingredients to wet and stir to combine.
- Gently mix in mango.
- Line cupcake pan and scoop batter into liner.
- Bake for 25 minutes or until golden brown.
- Allow to cool for about 10 minutes prior to eating.
© Relle Lum for Keeping It Relle. Please do not copy and paste or screenshot recipes online or on social media. I’d love it if you share a link with a photo instead. Mahalo!
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