Mango & Coconut Muffins
Serves 10+
- Gluten
- Wheat
- Milk
- Eggs
- Sulphites
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Pecan
- Walnut
Enjoy!
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.)
2 packet
shredded coconut
(Contains: Sulphites;)
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 1/2 the shredded coconut.
Spoon muffin batter into the prepared tin. Top with remaining coconut. 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 enjoyed the mango-coconut combination, though some found it bland. Adding crystallised ginger or spices boosted flavour.
- Ease of prep: Customers praised the simple recipe, making it fun to prepare with kids. Some noted missing instructions for baking.
- Suggestions: Drain mango thoroughly to prevent sogginess. Consider making a cream cheese icing with mango juice for extra indulgence.
- Texture: Several found the muffins moist, while others noted dryness. Some experienced issues with stringy mango fibres.
- Portions: The recipe yielded more muffins than expected for some, with up to 18 from a single batch.
