Mango Muffins with Coconut Crumble

Mango Muffins with Coconut Crumble
These quick and easy mango muffins have a delightful tropical taste, and can be eaten hot or cold. Try them as a dessert with a nice warm custard
Serves: 12
Prep time: 
Cook time: 
Total time: 
  • 350 g chopped mango (about 2-3 large mangoes)
  • 3 cups self-raising flour
  • ¾ cup caster sugar
  • 1 cup coconut milk
  • 150g melted butter or macadamia nut oil
  • 2 eggs lightly beaten
  • 2 tsps vanilla extract
For coconut crumble
  • 1 cup desiccated coconut
  • ½ cup plain flour
  • ½ cup sugar
  • 80g soft butter
  1. Preheat oven to 180°C.
  2. Combine flour and caster sugar into a bowl. Add the milk, butter, eggs and vanilla. Mix through lightly until combined.
  3. Lastly fold through the mango chunks. Spoon into muffin cups about ⅔ full. Combine the crumble ingredients and sprinkle over the top of the muffins.
  4. Bake for 30 minutes until golden and cooked through.
Nutrition Information
Calories: 5419 Fat: 274g Saturated fat: 187g Unsaturated fat: 68g Trans fat: 8g Carbohydrates: 689g Sugar: 331g Sodium: 454mg Fiber: 26g Protein: 70g Cholesterol: 867mg
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