This is perfect muffins if you love sweet potato and mango. Yes, both are naturally sweet tuber sweet potato and king of fruit yes mango. This is an ultimate combination.
I have earlier tried mango muffins but not tried sweet potato in muffins. Finally, I did it, yes, this recipe is inspired from the Toni Tipton-Martin. “Jubilee.”
How to choose best sweet potato?
Even though sweet potatoes are available year-round but are most abundant in markets in autumn and winter.
There are two types of sweet potatoes one has tan skin and light-yellow flesh; others have darker red-orange skin and flesh.
Red-orange sweet potatoes are slightly more moist and sweeter than the tan variety, which has the same texture as a russet potato when cooked and mashed.
I found that baking or roasting the sweet potato yields better taste than by boiling.
If you do not have much time to put on the oven but need a sudden mashed sweet potato, then cook them in microwave. Check the recipe here.
Sweet potatoes, however have more fiber and are slightly lower on the glycemic index than white potatoes.
According to Office of Dietary Supplements (ODS), a baked sweet potato with its skin will provide around 1,403 mcg of vitamin A, or 561% of a person’s daily requirement.
How to choose the sweet mango?
Mango are king of fruits and rich in fiber, boosts immunity and help with getting a clear skin. However, choosing a best mango will be challenge.
Fist mango’s color does not dictate its ripeness; instead, focus on its feel and smell. A mango is ripe when it is extremely fragrant and oozes sap without prodding.
Squeeze gently to judge ripeness. A ripe mango will give slightly, indicating soft flesh inside. Select mangos that are firm, smooth and free of blemishes. Avoid mangos that are incredibly soft.
I have seen two types of mango in grocery stores, one slender one called honey (Ataulfo ) Other one is fiber rich and can be sweet or some time with tart notes.
Once you got your sweet potato and mango in hand make this sweet potato mango muffins.
How to make this sweet potato mango muffins?
First prepare sweet potato puree You can either do that with following methods
- Roasting – Roasting sweet potatoes gives a delicious caramelized flavor, making the puree extra delicious. Preheat oven to 425°F/218°C. Pierce sweet potatoes with a fork and warp it in aluminum foil and bake for 45 minutes or until tender, and the skin is wrinkled. Allow to cool before peeling.
- Boiling – Peel sweet potato and cut into 1.5 cm (half-inch) cubes. In a pan, bring water to a boil and add sweet potato chunks. Reduce to a simmer and cook until tender, around 15 minutes.
- Steaming – Peel and cut sweet potatoes into 1.5 cm (half-inch) cubes and steam, using a steamer, until soft.
- Microwaving: Place sweet potato on microwave-safe plate and microwave 5 minutes, turning halfway through. If it doesn’t comes after fork tender after 5 minutes, continue microwaving in 30 second increments.
Once you roast the sweet potato then process it with either,
- Food Processor
- Blender – Use a high speed blender if you have it in hand.
- Immersion blender – Place the cooked potato into a pan and blend until smooth
- Masher – Will gives a chunkier puree.
You make the sweet potato puree two days ahead and use it.
Prepare mango, peel the mango, skin and cut the flesh near stone into two equal pieces and then dice them into ¼ inch pieces.
Combine dry ingredients in a large bowl
Then make wet ingredients and incorporate sweet potato puree along with it and carefully add the dry ingredients, make sure not to over mix the dough.
Finally fold in mango pieces set aside few pieces so that you can add it on top of muffins.
I did not glaze the muffin if you want you can. But they are sweet with out it.
They are best on the day it is baked, next day it good too. If you are fan of soft muffins, then this is one.
I made this sweet potato mango muffins as part of #Muffin Monday.
- Banana Mocha Chip Muffins from Jolene’s Recipe Journal
- Cranberry Orange Pistachio (Vegan) Muffins from Food Lust People Love
- Creamed Corn Muffins from Palatable Pastime
- Lemonade Muffins from Karen’s Kitchen Stories
- Scotch Bonnet Cornbread Muffins from Passion Kneaded
- Simple Summery Squash Muffins from Culinary Adventures with Camilla
- Soft Blueberry Muffins from Making Miracles
- Sour Cream Rhubarb Muffins with Pecan Streusel from A Day in the Life on the Farm
- Sweet Potato Mango Muffins from Zesty South Indian Kitchen
#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.
Sweet Potato Mango Muffins
- 1 ½ cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon baking soda
- ½ teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/4 cup packed dark brown sugar
- 1 cup mashed cooked sweet potatoes at room temperature
- 1 cup finely diced mango
- 1/2 teaspoons grated orange zest
- 1 large egg
- 1/2 teaspoon vanilla extract
- Preheat the oven to 425°F/218° C. Line 12 muffin tin with liner or grease well and set aside.
- In a bowl, whisk together the flour, cinnamon, ginger, baking soda, and salt.
- In a separate large bowl, use a wooden spoon to beat together the oil, granulated sugar, and brown sugar until well mixed. Stir in, egg, and orange zest, vanilla extract and stirring for 1 minute, until smooth. Then add sweet potato puree and mix well. Stir in the flour-spice mixture and the vanilla, mixing just until blended. To this add mango and fold in well.
- Pour the batter prepared muffin tin. Top with rest of mango into the batter. Bake the muffin at 425°F / 218°C for 5 minutes then reduce the temperature to 350°F (177°C) (do not open the oven door or remove the muffins, just leave them in and reduce the temperature) and bake for another 10 minutes or until a wooden pick inserted in the center comes out clean. Let cool the muffin in muffin tin for 5 minutes then transfer to wire rack and cool completely.
This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.