so apparently june was peak mango “season” (don’t worry, july is still nearly-peak season!). i always struggle to know when things that never grow near me are in season (not too many mango trees here in massachusetts…) but after scoring a crate of mangoes on the cheap at costco, i was curious and google confirmed my hunch that it was mango season… somewhere.
to celebrate, i decided to bake the mangoes a cake. errr, bake a cake made of mangoes, that is. i had recently come across a mango cake recipe that looked great and figured this was a sign that i was meant to try it. the recipe called for finishing the cake by broiling sugar on top and i was a bit nervous about this, as my broiler basically takes food from raw to charred black in the blink of an eye.
right, so, for my second attempt, i decided to nix the broiling of the sugar and put the batter in a muffin tin in hopes of avoiding another raw-in-the-middle, burned-on-top cake. round two was much better (read: edible) but still not quite what i was after. the muffins were, to borrow a term from my friend, “squidgy”. moist baked goods = good, slimy wet sponge baked goods = not so good.
by this time, i was making a serious dent in my costco-sized pile of mangoes and wanted some delicious muffins already! i decided to start over with a muffin batter that i had made successfully in the past, then modify from there. whereas the not-so-successful recipe had me puree the mangoes, this time i decided to dice them into small bits instead. this turned out to be the key: the muffins were waaaaay better with small mango dice studded throughout, rather than pureed mangoes blended into the base. finally, yummy mango muffins! and bonus: you don’t even have to wash the food processor!
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