7
directions:
Preheat oven to 375 degrees. Spray muffin tin with non-
stick spray. Mix together flour, baking powder, salt, nutmeg
and baking soda. Set aside. In a small bowl, whisk together
half and half and buttermilk. Set aside. Beat butter and
sugar on medium-high speed until light in color and fluffy,
about 3 minutes. Beat in both eggs one at a time. Add dry
ingredients alternately with the half and half/buttermilk
mixture. Add diced mango and gently fold in to blend. Fill
the prepared muffin pan wells. Bake until muffins are lightly
golden and firm to the touch, about 15 to 20 minutes. Let
cool in the pan for 5 minutes. Transfer the muffins to a wire
rack set over a baking sheet. Prepare a glaze using 1 cup
confectioner's sugar and 2-3 tablespoons milk, adding a little
at a time to get the consistency you want. Pour over top of
partially cooled muffins or dip the whole muffin, then let set.
Contributed by The National Mango Board
tropical mango
doughnut muFFins
Makes 6 servings
Prep time: 20 minutes
Cooking time: 20 minutes
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
Fun Fact:
Mangos are always in
season; they're available
all year long!
