I love mangos and my son has a bunch of mango pulp in the pantry that's just been sitting around.
So today I thought I'd try some mango muffins. It's not a very common thing to find a recipe for, however. I finally found a recipe that used the pulp instead of the whole fruit, but it looked way too wet.
This is what I tried:
1c mango pulp
1/4c sugar (cut from 1 c)
1 T baking powder
2 c flour
1/2 tsp salt
I INTENDED to cut the milk to 1/2c but forgot and put in the whole cup instead. Sure enough it made a very wet batter. I also intended to use 1/2c sugar but for some reason used 1/4c instead - probably I cut it by half in my head, and then while measuring, cut THAT in half again.
Baked in a 350 oven for 30 minutes.
Sure enough, that batter was way too wet. The muffins taste ok - I was worried I had cut the sugar by too much, but now I'm sure that 1 c of sugar would have been WAY too much. 1/2c would probably be alright, but 1/4c is fine. I don't have much of a sweet tooth so YMMV.
The problem is the texture is all wrong. I can't describe it really - the batter was very fluffy and full of holes. Possibly because it was too wet? CUPCAKES don't come out like this. I used paper cups and the paper peels away taking a significant portion of muffin with it. They taste ok, but the texture spoils it.
I'm debating trying again with half the milk as I originally intended, or just leaving the milk out altogether, maybe increasing the mango pulp to 1.5 c.
Any thoughts or suggestions?