Summertime in Hawaii is mango madness. From late May to early October, backyard trees and farmer’s markets burst with sweet, golden goodness. According to the National Mango Board, more than 500 varieties of mangoes grow throughout the Hawaiian Islands. This time of year, you’ll find no shortage of tart mango pickles, decadent mango sweet bread, pies, cakes, chutneys, and more at markets and roadside stands in Hawaii.
One of the best parts of mango season is sharing fruit and swapping recipes with friends, family, and neighbors. Last month one of our Estate Update writers visited family on Oahu. They have a 30-foot mango tree in the backyard that dropped more than 25 mangoes a day during her visit! “We were calling all of the neighbors and giving away baskets of mangoes to everyone we could think of,” said Tess. “We also got creative with our mango recipes, and this mango muffin with coconut crumb topping was a real winner,” she said.
Whip up a batch of Paradise Mango muffins today and enjoy with a cup of 100% Kauai Coffee Paradise Mango Twist for a flavor to savor all summer long. Don’t wait! Paradise Mango Twist makes an excellent iced coffee, and it won’t last long!
Recipe makes 12 large muffins or 24 mini muffins.
For the Coconut Crumb Topping
- ¼ cup all purpose flour
- ¼ cup rolled oats
- ½ cup packed brown sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- ¼ cup toasted coconut flakes
- 4 tablespoons melted butter
For the Mango Muffins
- 1 ½cups all purpose flour
- 1 tablespoon baking powder
- ½ cup granulated sugar
- 1 ½ cups quick-cook oats or crushed bran cereal
- ½ teaspoon cinnamon
- ¼ teaspoon dried ginger
- ½ cup butter, softened
- 2 eggs
- 1/3 cup honey
- 1 cup heavy cream
- 1 cup ripe mango, pureed*
- 1 cup sweetened, dried mango chunks, diced**
- Preheat oven to 375 degrees Fahrenheit and line a muffin tin with paper or aluminum baking cups.
- For the crumb topping, lightly toast the coconut flakes and mix with 1/4 cup flour, brown sugar, rolled oats, cinnamon, vanilla, and melted butter, then set aside.
- For the muffins, sift together 1 1/2 cups flour, baking powder, quick oats or crushed bran cereal, cinnamon, and ginger, then set aside.
- In another bowl, cream together the softened butter with the granulated sugar.
- Add the honey and two eggs to the butter and sugar mixture and beat with an electric hand mixer or whisk until light and fluffy.
- Combine the dry ingredients with the wet ingredients, and then incorporate the heavy cream and mango puree to form a moderately thick batter.
- Gently stir the dried mango chunks into the batter until well incorporated.
- Use an ice cream or cookie batter scoop to distribute the batter into the lined muffin tin evenly.
- Top each muffin with a tablespoon full of crumb topping and bake for 20 to 25 minutes or until a toothpick inserted into the middle comes out cleanly.
- Serve with 100% Kauai Coffee Paradise Mango Twist and your favorite mango jam or chutney for a triple mango masterpiece.
*Frozen mango will work too. Defrost and remove any excess water before you puree.
** For an extra kick, use a chili-spiced dried mango. So ono!