This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.
Homemade muffins are one of the easiest ways to level up breakfast, and these coconut mango muffins is an easy recipe with a tropical twist. They’re tender, not too sweet, and packed with juicy mango and chewy coconut. One bowl, no mixer, just fresh flavor and a soft crumb that stays moist.
Craving something more decadent with mango? Try our mango mousse cake. It’s light, creamy, and layered with real fruit flavor.
Here’s Why This Coconut Mango Muffin Recipe Works
Coconut oil = rich texture: It keeps the crumb soft and moist and adds to a tropical coconut flavor.
Fresh mango bits: Tiny fruit pockets stay juicy and sweet without making the batter soggy.
Shredded coconut throughout: Adds chew and amplifies the tropical vibe without needing extracts.
Mango adds moisture naturally: Fresh fruit keeps the muffins soft without needing sour cream or yogurt.
Recipe Tips
Use room temp eggs: Cold eggs can cause the coconut oil to seize. Let them sit out for 10 minutes first.
Chop mango finely: Big chunks can sink or make the crumb soggy. Aim for small, even pieces.
Don’t overmix: Stir just until the flour disappears to keep the muffins tender.
Glaze while warm: A slightly warm muffin helps the glaze set into that perfect thin shell.
Chop small: Dice the mango finely so it distributes evenly without weighing down the batter.
For another mango treat with a tart twist, check out our raspberry mango bars.
Coconut and Mango Muffins
These coconut mango muffins are sweet, sunny, and just a little chewy from all that coconut. They’re easy to pull together and even easier to devour—especially with that glossy glaze on top. Bake a batch and pretend you’re somewhere beach-adjacent.
Pin this now to find it later!
Pin It
Coconut Mango Muffins
If you make this recipe, please leave a star rating and comment.
Ingredients
Wet Ingredients:
- ¾ cup coconut oil, melted (150 grams)
- ¾ cup granulated sugar, 150 grams
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups fresh mango, diced
Dry Ingredients:
- 1¾ cups all-purpose flour, 210 grams
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- ½ teaspoon ground cardamom, optional
- ¾ cup sweetened shredded coconut
Optional Add-ins:
- ½ cup chopped macadamia nuts
- ½ cup chopped dried mango , or white chocolate chips
Glaze:
- ¾ to 1 cup powdered sugar
- 2 to 3 teaspoons milk, or lime juice
- ¼ teaspoon vanilla extract, or coconut extract
Instructions
- Preheat your oven to 375°F. Line a standard 12-cup muffin pan with paper liners or grease the wells well.
- In a large bowl, whisk together the melted coconut oil, sugar, eggs, and vanilla until smooth. Stir in the chopped mango.
- Sift the flour, baking powder, baking soda, salt, and cardamom over the wet mixture. Fold gently with a spatula until you no longer see dry streaks.
- Fold in the shredded coconut and any extras like macadamia nuts or dried mango. Stir just until combined, don’t overmix.
- Divide batter evenly between muffin cups, filling each one just over ¾ full.
- Bake for 20–26 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden. Let them cool in the pan for 10 minutes before transferring to a wire rack.
- Whisk together the powdered sugar, vanilla (or coconut extract), and just enough liquid to reach a drizzle-able consistency.
- Drizzle over the muffins while they’re still slightly warm. Let the glaze set for 10–15 minutes before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
