Mango Coconut Muffins Delight

Name: Mango Coconut Muffins Delight
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 muffins
Ingredients: 2 ripe mangoes, diced; 1 cup shredded coconut; 1/2 cup unsweetened coconut milk; 1/2 cup granulated sugar; 1/4 cup brown sugar; 1/3 cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt

Highlighted under: Sweet Baking Ideas

I love indulging in the sweet, tropical flavors of mango and coconut, and that’s exactly what inspired these Mango Coconut Muffins. Each bite bursts with juicy mango pieces paired with the light, fluffy texture of coconut. This recipe is not only simple to follow but also creates the perfect breakfast treat or afternoon snack. The combination of the fruity sweetness and the nutty coconut will transport you to a sunny beach getaway right in your kitchen!

Created by

Emily

Last updated on 2026-01-30T19:30:28.909Z

When I first tried combining mango and coconut in a muffin, I wasn't sure what to expect, but the results blew me away! The key is to ensure the mango is perfectly ripe so that it adds the right sweetness and moisture. I also find that adding shredded coconut gives those lovely chewiness that contrasts beautifully with the fluffy muffin base.

After testing a few different versions, I realized that using both coconut milk and shredded coconut created the most delightful flavor. The muffins are perfect for breakfast, but I love enjoying them as a light dessert too, especially with a drizzle of honey!

Why You Will Love This Recipe
The perfect balance of tropical sweetness and coconut richness.
Deliciously moist muffins that stay fresh for days.
Simple preparation, making it a great baking project for all skill levels.

Understanding the Ingredients

The heart of these Mango Coconut Muffins lies in the freshness of the ingredients. Ripe mangoes provide a natural sweetness that complements the nutty flavor of shredded coconut. Make sure to choose mangoes that give slightly when pressed; they should feel soft without being mushy. A less ripe mango can result in a firmer texture, which won’t incorporate well into the muffins. Additionally, the unsweetened coconut milk keeps the batter moist without overpowering the other flavors.

Using a mix of granulated and brown sugar not only enhances the sweetness but also adds depth to the muffin's flavor. The brown sugar helps create a caramel-like richness, while granulated sugar contributes to a lighter muffin structure. The combination works beautifully together, ensuring you get muffins that are both moist and sweet. If you're looking for a lower sugar option, consider substituting half of the sugar with a natural sweetener like honey or maple syrup, but be mindful to adjust the liquid ingredients accordingly.

Baking Tips for Perfect Muffins

To ensure that your muffins rise beautifully, it's important not to overmix the batter once the dry ingredients are added. Gently folding the ingredients together helps maintain that fluffy texture. You’re aiming for a lumpy batter; a few tiny flour streaks are perfectly acceptable. Overmixing could lead to denser muffins due to gluten development, which is something we want to avoid for this light treat.

Another key tip is to keep an eye on the baking time. Ovens vary widely, so start checking at the 20-minute mark. The muffins are done when the tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs attached. If the muffins crack on top, it could indicate the oven temperature was too high, causing them to rise rapidly and then collapse. A gentle approach to your baking temperature can lead to more stable results.

Ingredients

Gather these ingredients to get started:

Muffin Ingredients

2 ripe mangoes, diced
1 cup shredded coconut
1/2 cup unsweetened coconut milk
1/2 cup granulated sugar
1/4 cup brown sugar
1/3 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt

Make sure everything is at room temperature for the best results!

Instructions

Follow these steps to bake your delicious muffins:

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

Mix Wet Ingredients

In a large bowl, whisk together the coconut milk, vegetable oil, eggs, sugar, and vanilla extract until well combined.

Combine Dry Ingredients

In another bowl, sift together the flour, baking powder, and salt.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Fold in the diced mango and shredded coconut.

Fill Muffin Tins

Divide the batter evenly among the prepared muffin tins, filling each cup about two-thirds full.

Bake

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

Allow the muffins to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Enjoy!

These muffins are best enjoyed warm but can be stored in an airtight container for up to three days.

Pro Tips

For an extra touch, you can sprinkle some coconut flakes on top of the muffins before baking for added texture and flavor.

Storage and Freshness

Once baked, these Mango Coconut Muffins can be stored at room temperature for up to three days in an airtight container. If you want to keep them longer, consider freezing them. Allow the muffins to cool completely, then wrap each individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to three months. When you're ready to enjoy, simply thaw them at room temperature or warm them in a microwave for about 15-20 seconds.

For those who want to enjoy this recipe in advance, you can prepare the batter a day ahead, cover it tightly, and refrigerate it. Just give it a gentle stir before filling the muffin tins. Keep in mind that the baking time may slightly increase if the batter is cold from the fridge, so check for doneness around the 25-minute mark.

Variations and Add-Ins

These muffins are wonderfully versatile, and you can customize them based on your preferences. For example, adding chopped macadamia nuts or almonds would enhance the crunch factor, playing beautifully against the tender muffin itself. Alternatively, a sprinkle of cinnamon or nutmeg in the dry ingredients could introduce a warm spice note that contrasts nicely with the tropical flavors.

You might also consider substituting the mango with another fruit such as pineapple or peaches to create different flavor profiles. Just ensure that any fruit used is diced small enough to blend well into the batter. If you want a bit of tartness, mixing in some blueberries or cranberries could offer a delightful surprise burst in each bite.

Questions About Recipes

→ Can I use frozen mango instead of fresh?

Yes, you can use frozen mango, but ensure it's thawed and drained before adding to the mixture.

→ How can I make these muffins dairy-free?

This recipe is already dairy-free with the use of coconut milk, but feel free to substitute with any other plant-based milk.

→ What is the best way to store muffins?

Store the muffins in an airtight container at room temperature for up to three days, or freeze them for longer storage.

→ Can I add nuts or chocolate chips?

Absolutely! Feel free to add 1/2 cup of chopped nuts or chocolate chips for a delicious twist.