Hello, I'm Melissa's flatmate, Ashley. Usually I benefit from Melissa's baking hobby, but last week the tables turned. I needed to use up a mango that was a ticking time bomb of ripeness. After searching online for "mango recipes", I found quite a few variations on muffins and decided to cobble one together. The results were great! They didn't stick around for very long. Here's the recipe I used, with my variations in brackets:
2 cups all-purpose flour
1 cup sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon (thanks Melissa! I borrowed some from you :)
½ teaspoon salt
3 eggs, lightly beaten
¾ cup vegetable oil (Holy crap that seems like a lot! You can replace some of the oil with applesauce. I didn't have any so I used all the oil. I also didn't have any plain vegetable oil so I used extra virgin olive oil. Me Gusta. If you were my mom, you might use mayonnaise, which sounds weird but is actually delicious in baked goods.)
1 tablespoon lime juice (I didn't have any so I used lemon juice instead)
2 cups diced ripe mango (my mango was very ripe, so I pureed it instead)
1 medium ripe banana, mashed (my mango only yielded 1 cup, so I used a large banana, and added enough orange juice to bring the total amount of fruit up to 2 liquid cups)
½ cup raisins (ew, gross. I omitted these)
½ cup chopped walnuts (my husband in allergic, so I replaced the walnuts with shredded coconut instead)
In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt. In another bowl, combine the eggs, oil and lime (or lemon) juice; add to the dry ingredients just until moistened. Stir in the mango, banana, raisins (Yuck. Omit.) and nuts (substitute with coconut to avoid killing your allergic loved ones).
Fill paper-lined muffin cups two-thirds full. Bake at 350˚F (175˚C) for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. If you're anything like my husband and you hate paper muffin liners with an irrational passion, you can do what I did, which is to grease the muffin pans first with butter, then coat them with shredded coconut instead of the typical flour. It results in a tasty and cute alternative. The recipe yielded about 20, but I wish I did them a bit bigger, so I would recommend condensing it into 18 cups max.