When there's mango in my home, it is in abundance. Who buys mangoes by the kilo anyway. It is the entire crate or nothing. And as it happens so often, we can't keep up with eating the mangoes and they start to go bad. So what I try to do is incorporate mangoes in recipes to make it more exciting and appetising to eat. That's what you have to do when you get bored of eating mangoes simply like a fruit. Mango salad is a huge hit with everyone in my family, and when mango is in season, it is a dinner staple which we end up making at least thrice a week. However, the baker in me was itching to bake with mango, and I didn't want the sugar laden mango cheesecake. So I tried my hand on this healthy wholewheat mango cupcake, and it turned out delish! Here's the recipe.
Spray a 9 muffin tray with baking spray. You can also grease it with a little oil and then dust it with some flour.
Alternatively, you can also line the muffin tray with cupcake liners and save yourself the effort of greasing and prepping the tray.
In a bowl, crack the eggs and beat it until it firms soft peaks. If you don't beat the egg enough, your cupcakes won't rise or be soft.
In a separate bowl, sift the flour with baking powder and soda. Now add in the mango puree, oil and give it a good mix. The batter should be dough like at this point. Now add in the milk little by little, mixing the batter to judge how much milk you need to add. The batter we are looking at should be slightly denser than a cake batter. Now fold in the egg 1 tbsp at a time. Once all the egg is mixed, you can adjust the consistency by adding more milk if required.
You can also add mango chunks if you want, or add chocolate chips. Mango and chocolate make a good combination.
Using an ice cream scooper, transfer the batter in the cupcake moulds. Fill the moulds only 3/4 of the way to leave room for the cupcake to rise.
Pop in the oven for about 25-30 minutes. Once the cupcake has risen and is baked to a beautiful golden, insert a toothpick to check whether it is cooked through.
Let it cool in the tray before you try to unmould it.
You can eat it as is, or frost it with slightly sweetened cream cheese.
Mango cupcakes make for a great teatime snack, or you can also pack it in your lunchbox for a healthy after-meal dessert. It is especially a hot among kids, who love the mango taste. And since it has no added sugar and is made with wholewheat, you don't have to worry about your kid eating healthy.
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