Mango muffins recipe

(66 ratings)

Mango muffins
  • healthy
Preparation Time15 mins
Cooking Time20 mins plus cooling
Five A DayOne
Cost RangeCheap
Nutrition Per PortionRDA
Calories244 Kcal12%
Sugar19.1 g21%
Fat6.4 g9%
Saturated Fat3.6 g18%
Salt0.3 gRow 4 - Cell 2
Protein4.3 g9%
Carbohydrates40.8 g16%
Salt0.3 gRow 7 - Cell 2

These moist mango muffins are fruity, vibrant, and full of flavour.

Our mango muffins recipe is the perfect summer bake. Juicy and tropical, the mango pieces and fresh fruit juices bring a natural sweetness to the batter, meaning less sugar is needed overall. Our recipe gives you 12 tasty treats that are ready in 35 minutes. Finish off with the drizzling of the delicious passion fruit icing and enjoy.


  • 200g dried mango pieces - chopped
  • 300ml freshly squeezed orange or clementine juice
  • 1 large egg
  • 75g (3oz) unsalted butter, melted
  • 325g (11½ oz) self-raising wholemeal flour
  • 1tbsp baking powder
  • 2 passion fruit
  • 90g (3½ oz) icing sugar




  1. Preheat the oven to 200°C (400°F, gas mark 6). Line a 12-section muffin tray with paper muffin cases.
  2. Put the mango pieces and 200ml (7fl oz) of the fruit juice in a saucepan.
  3. Heat until the juice bubbles around the edges then reduce the heat, cover and cook gently for 5 mins. Leave to cool.
  4. Blend the mango and juice in a food processor or blender until puréed but with some pieces of fruit remaining. Turn into a bowl and beat in the egg, butter and remaining juice.
  5. Sift the flour and baking powder into a bowl, tipping in the grains left in the sieve. Add the mango mixture and stir gently with a large metal spoon until only just combined.
  6. Divide among the paper cases and bake for about 15 mins until risen and golden. Transfer to a wire rack and leave to cool for 15 mins.
  7. Halve the passion fruit and scoop the pulp into a small bowl. Add the icing sugar and stir until mixed. Drizzle the icing over the muffins and serve warm or cold.

Top tips for making mango muffins

Make sure you allow time for the muffins to cool before adding the icing. If too hot, the cakes are more likely to crumble and break when the icing is applied.

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Jessica Dady
Food Editor

Jessica Dady is Food Editor at GoodtoKnow and has over 11 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodtoKnow, Jessica has had the privilege of working alongside Future’s Test Kitchen to create exclusive videos - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies