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<\/p>\nEasy-to-make mango coconut streusel muffins with fresh mangos, shredded coconut, coconut milk, brown sugar and flour. Crumbly, moist and bursting with tropical flavours, they make the perfect treat!<\/p>\n
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Did you ever think you could make something so delicious with mangos and coconut? I knew I could! With lots of ripe mangos on hand I paired them with coconut to create these muffins. My family loved them but I still wanted others to taste them and test bake them as well. I decided to test this new muffin recipe on the staff in a small office where I used to help out. This friendly, cheerful group of people always looked forward to the baked treats I brought in. Everyone loved them.<\/p>\n
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Out of the oven, these mango coconut muffins are light and crumbly with a sweet crispy streusel topping. The vanilla batter is sweetened with brown sugar, moistened with coconut milk, juicy chunks of fresh mangos and flecks of shredded coconut. The muffin tops have a sugary, coconut streusel that bakes to a golden crisp. Perfect for breakfast, brunch, snack or dessert, I doubt that anyone will be able to resist them.<\/p>\n
These muffins are:<\/p>\n
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Imported mangos are in season in Canada during spring and early summer. Ripe mangos have an exotic fragrance and sweet tender juicy flesh. They are sweet with just a hint of tart and sour.<\/p>\n
My favourite type is the Ataulfo mango (sometimes called honey mangos). Ataulfo mangos are a vibrant yellow colour in a small to medium sized kidney shape with a tropical fruity aroma. I also love Tommy Atkins mangos. They have a red blush with orange, yellow and green accents and are medium to large sized with a broadly oval shape and mildly sweet taste. For this recipe my preference is Ataulfo mangos but you certainly could use Tommy Atkins mangos instead for this recipe.<\/p>\n
While I\u2019m making these muffins I can never resist snacking on chunks of the delicious sweet mango. I worry I might not have enough left to put in the muffins!<\/p>\n
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<\/h3>\nOnly 1 cup of coconut milk from a 398mL tin is needed for this recipe. Refrigerate the remainder and use it up by adding some to your morning smoothie. In fact why not make it a coconut-mango smoothie!<\/p>\n
I like to use coconut oil in these muffins as it adds a lot more coconut-y goodness. But if you don\u2019t have coconut oil on hand then butter works great too!<\/p>\n
For the maximum sweetness you want to use ripe but firm ataulfo mangos for these muffins. A ripe mango will give when firmly squeezed (very much like a peach or avocado would) and look for a bit of softness, but not mushiness. Also if you smell the mango it should have a pretty pronounced sweet odour when it\u2019s ripe and ready. Most grocers sell firm mangos, so for this reason I usually buy the mangos in advance and let them sit at room temperature for 2 \u2013 5 days until they reach the optimum ripeness.<\/p>\n
The muffins are best eaten warm or at room temperature the day they\u2019re made. To store the muffins for up to 24 \u2013 28 hours, lay a double thickness of paper towels on the bottom of a storage container. Arrange the muffins on top in a single layer. Lightly lay another double thickness of paper towels on top of the muffins. Seal the container and store at room temperature. The paper towel will absorb moisture from the muffins and prevent them from getting soggy. When storing the muffins, the crisp streusel topping will soften but will still be delicious!<\/p>\n
To freeze the muffins you\u2019ll want to do this as soon as they reach room temperature. Follow the same directions as for storing muffins, only place the container in the freezer. To thaw muffins, remove the lid and top layer of paper towels, and leave at room temperature for 3 \u2013 4 hours.<\/p>\n
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These mango coconut muffins are the ultimate treat to enjoy for breakfast, brunch, snack or dessert. Give them a try and let me know how much you love them!<\/p>\n
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