Fresh Mango Muffins Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by bethany
Reviewed: Jun. 21, 2014
These are great with some changes. I added half a cup of unsweetened shredded coconut, a teaspoon of vanilla, 2 full cups of flour (1/2 a cup of that was whole wheat), 2 cups of diced mango, and milk instead of cream. Great for breakfast with coffee!!
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Reviewed: Apr. 26, 2014
After cooking for nearly an hour the muffins are still really wet. 2 cups of flour and two mangoes next time. Kids judged it to be a little tart, so more sugar also
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Cooking Level: Intermediate

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Reviewed: Mar. 29, 2014
I made these with sugar substitute and they were good!
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Reviewed: Mar. 13, 2014
3 cups of mango seems too much & out of the proportion to the flour.
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Cooking Level: Intermediate

Home Town: Bangkok, Bangkok (Krung Thep Maha Nakhon), Thailand
Living In: Chicago, Illinois, USA
Reviewed: Jan. 15, 2014
I will definitely make these again. Very moist, semi-sweet muffin. I like that this recipe is very flavorful without overdoing the amount of sugar and butter. Using ripe mangos gives you all the sweetness needed.
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Reviewed: Jan. 5, 2014
I tried making it using only one mango (probably 1.5 to 2 cups after dicing it finely), and I feel like it would have been better to use two. I'm used to using only 1 egg for a batch of muffins, so I was surprised to see that this recipe called for 3. However, I used 3 anyway, and I'm glad I did because that gave the muffins a nice cake-like texture. These are not excessively sweet like the muffins you buy in the store, so if you want something sweeter, you may want to double the sugar, but for those who want something healthier, you could probably omit the sugar entirely and use low-fat or skim milk in place of the heavy cream.
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Cooking Level: Intermediate

Home Town: Mentor, Ohio, USA
Living In: Albany, New York, USA

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