Juicy Mango & White Choc Chip Muffins
Serves 10+
- Gluten
- Wheat
- Milk
- Eggs
- Soy
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Pecan
- Walnut
- Gluten
- Wheat
Enjoy! We’ve replaced the shredded coconut in this recipe with white chocolate chips due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
Ingredients
1 tin
Mango Slices In Juice
1 packet
Plain Muffin Mix
(Contains: Gluten, Wheat May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut.)
1 packet
White Chocolate Chips
(Contains: Milk, Soy May be present: Gluten, Peanuts, Sesame, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
Not included in your delivery
200 ml
milk
(Contains: Milk)
1
egg
(Contains: Eggs)
2.5 tbs
vegetable oil
Cooking Steps
Preheat oven to 180°C/160°C fan-forced. Grease and line a 12 hole muffin tin. Drain mango slices in juice, then roughly chop.
In a large bowl, place plain muffin mix, the milk, egg and vegetable oil. Mix until just combined. Gently stir through drained mango and white chocolate chips.
Spoon muffin batter into the prepared tin. Bake until golden and a skewer inserted comes out clean, 25-30 minutes. Transfer to a wire rack to cool completely, then serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the mango and white chocolate combination, though some found it unusual. A few suggested trying tinned peaches for a different taste.
- Ease of prep: Customers praised the simplicity, with minimal ingredients and easy steps. Some parents enjoyed making these with their children.
- Suggestions: For added flavour, try using coconut oil or adding a splash of vanilla. Ensure mangoes are well-drained to prevent excess moisture.
- Portions: The muffins were noted as a good size, making them suitable for school lunches.
