Truth be told, I’m not much of a mango lover. My husband LOVES mangoes and eats them quite a bit in the summer and then will get dried mangoes when he can’t find them fresh. I have always tried to like them because he makes them look amaaazing but just never grew on me. Well, I’m not gonna lie – I made these muffins with my husband in mind BUT I ate most of them! Yep. I surprised myself and loved the flavor and I might even find myself grabbing a fresh mango this summer ….you never know!?
I’m not quite sure what made these dried mangoes more palatable to me but I was actually finding myself snacking on them while whipping these muffins up and trust me, that hasn’t been the case for many years when my hubby offered me a piece or bite — I cringed after every time I tasted them. I don’t know …maybe I’m growing up and developed a taste for them like I did with brussel sprouts (well, the brussel sprout thing was nothing like with mangoes — I despised brussel sprouts growing up and now they are one, if not my most favorite veggie!) I used Anthony’s Goods Dried Mangoes in this recipe and though I’m sure any dried mango works, I highly suggest Anthony’s Goods because they made a believer out of me! I also use their flours and other seasonings as well so these dried mangoes were definitely a must try since I love all of their other products. In this particular recipe, I do use a little erythritol to keep the sugars down (but do use a little honey as well). Head on over and check out Anthony’s Goods products and grab the mangoes while you’re perusing so you can whip these muffins up.
The light and bright flavors make this a super yummy treat to have on hand this summer. The lime just brightens the muffins up …it’s not over powering at all, in fact you might want to add another 1/2 of lime, juiced if you really want to get that jolt of lime flavor. I like to have my muffins with coffee in the morning but I could see this being an after dinner dessert while you’re sitting on the porch watching your kids play! No kids? No problem — munch on one with a good book in hand while the sun is setting!
I’m looking forward to the summer months! I’m off for the summer (with the exception of summer school til noon in August) so I’m going to be playing in the kitchen, in the sun and enjoying my time off! I’m sure if you follow me on insta, you’ll see one of these muffins in hand while I’m sitting on my balcony, soaking in in the moments that I don’t have to rush out the door to work! The count down has been on but at this moment, I have 9 days left! WOOHOO! Ok, I digress — but please …send me a shout out if you make these muffins. I’d love to hear from you!
- Preheat oven to 350 degrees.
- In a large bowl, whisk almond flour, coconut flour, baking soda, baking powder, shredded coconut and erythritol. Set aside while mixing up the honey, eggs, limes and vanilla. Slowly incorporate the wet ingredients in with the dry and mix to combine. Mix in the chopped mango.
- Place parchment cupcake liners or use coconut oil to lightly coat 8 muffin pockets in your muffin tin. Using a large scooper, add a scoop of batter to each muffin pocket.
- Bake 20 minutes (ovens vary so give or take a minute or 2 - the muffin should be firm but bounce back up when pressed with finger).
- Top the muffins with a piece of dried mango slice by lightly pushing through top of muffin while it's warm.