Mango-Lime Muffins

I’ve gone a little mango crazy recently! Last week it was mango curry, today it’s mango muffins! I know the same thing has happened to you. You discover something new and delicious. After a little while you notice that this new ingredient is making its way into all of your recipes. You’re eating your new favorite ingredient morning, noon and night. Mangoes are my new favorite ingredient.

If you have never tried a mango before, now is the perfect time to give them a try. Mexican mangoes are in season now and Florida mangoes are approaching their peak. In season, the mangoes are sweet and full of flavor. You’ll find yourself wanting to eat it straight out of the skin, neglecting to save some for your recipe. Maybe you should buy two, just in case you eat the first one.

Not sure of what to do with a mango? Follow these simple directions and you’ll be able to coax the fruit from the skin, leaving you with perfectly diced mango.


I'm a mango!

I have a flat pit in the middle!  Slice out the center section.

 

Gently cut the fruit into cubes, being sure not to cut through the skin

Flip the fruit inside out!



Slice off the fruit and enjoy!



Mango-Lime Muffins

Adapted from Muffins

¾ cup canola oil
1 ½ cups flour
1 tsp baking powder
½ tsp salt
1 1/8 cups granulated sugar
1 egg
1 egg white
2/3 cup milk
1 tbsp lime juice
1 tbsp grated lime zest
1 mango, diced
Sift the flour, baking soda and salt together. Add sugar and set aside. In a medium bowl, mix together egg, egg white, oil and milk. Add lime juice and lime zest. Add flour mixture and stir until some streaks of flour remain. Add mango and stir just to combine.

Add ¼ cup batter to muffin liners. Sprinkle the tops of the muffins with sugar. Bake at 375 for 25-27 minutes. Remove from the oven and allow to sit for one minute on a wire rack. Remove from the muffin tin and allow to cool on a wire rack.