22 Reviews of Mango Muffins

From: Bergy

On Sep 23, 2001

Excellent muffins. I threw in a little coconut as well, about 1/2 cup

From: purpledino

On Jun 29, 2002

great tasting muffins! i'm not a fan of ultra-sweet stuff, so i tried this out with 2/3 cup of sugar. also i think 1 cup of milk is a bit too much (mix becomes too watery), so i used 2/3 cup of milk instead.

From: Nick Corrieri

On Feb 3, 2003

I worked with Bill and he had brought these in one day..holy god they were awesome. Just would like to apologize for not doing the reviews sooner )

From: Sueie

On Dec 10, 2002

Delicious. I also cut down the milk and sprinkled chopped macadamias and coconut on top. They were a huge success at work.

From: LonghornMama

On May 3, 2005

Excellent! I followed the recipe as stated, using sugar, with great results. My mangoes were small, it took about 3 1/2 to get 1 1/2 c which I then mushed to pulp. Got 16 muffins. Tender, moist, the mango pulp works very nicely in evenly distributing mango flavor. These would be wonderful for breakfast, snack or a luncheon. I wouldn't change a thing! Thanks, Bill!

From: Ashley Lopez

On May 9, 2008

fantastic. I added a banana, it was a wonderful combo.

From: warigia

On Jun 19, 2008

Excellent! So soft and great taste! Used whole wheat flour.

From: Terri Mallia

On Jun 16, 2003

Unfortunately, the muffins I made did not turn out well. I'm accustomed to following recipe instructions to the letter and I noticed that some of your reviewers did make adaptations. I think the problem with mine was too much liquid. I used 1 cup of mango, and honey instead of sugar. The flavor was good, but even though they were in the oven at 450 degrees for thirty minutes they were not done. The outside had begun to burn when I took them out. Next time I use one of your recipes, I'll read the reviews first. If I make this recipe again, I'll adjust the amount of liquid.

From: Anu

On May 7, 2002

Probably the best muffins I've ever had! It's mango season here and I used the best variety available, alphonso! I scaled this recipe to make 6 muffins (for my 6 lone muffin cups), and used 1 and 1/3 tablespoon oil (i.e. 1/12 cup) and 1/2 cup mango pulp. I also omitted the egg, as I normally do for muffin recipes, substituted half the flour with whole-wheat flour, and used sugar as my "sweetener". These muffins have an amazing soft, spongy and moist texture, and will make for fantastic breakfasts over the next few days. Thanks!

From: KitchenManiac

On May 17, 2003

Ok in general this was a good recipe. I doubled the recipe. one batch was the recipe to the T. And then what I did was the second lot of muffins, I added 3/4 cup of mashed bananas. It was wonderful! The combination. Try it. You won't regret it.