Desserts · CRESPO KITCHEN

Glazed Mango Doughnut Muffins

Mango muffins with nutmeg and a simple sugar glaze.

40 min approx.12 servingsFresh mango

Dish photograph: Glazed Mango Doughnut Muffins. National Mango Board · National Mango Board — permission for industry use. Original. Photography credits.

Ingredients

3 cups all-purpose flour
2 ½ teaspoons baking powder
¾ teaspoon salt
½ teaspoon nutmeg
¼ teaspoon baking soda
¾ cup half and half
2 tablespoons reduced-fat buttermilk
10 tablespoons unsalted butter, room temperature
¾ cup granulated sugar
2 large eggs
1 mango, peeled, pitted, small dice
1 cup confectioner's sugar
3 tablespoons milk

Method

Heat the oven to 375°F and grease a muffin pan. Combine flour, baking powder, salt, nutmeg and baking soda; separately mix half-and-half with buttermilk.
Beat butter and sugar for about 3 minutes until fluffy. Beat in eggs individually, then alternate the dry mixture with the dairy mixture. Gently fold in mango.
Divide among 12 wells and bake for 15–20 minutes, until lightly golden and firm. Cool in the pan for 5 minutes, then move to a rack.
Gradually mix milk into confectioners’ sugar to make a pourable glaze. Spoon over the warm muffins and let it set.

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Research sources

Adapted from the credited source, with wording and translation for RCF; not tested in our kitchen. Times are estimates. Sources consulted for ingredients and techniques:

mango.org

Recipe credit: National Mango Board