Mango Cardamom Muffins

These Mango Cardamom Muffins are individual breakfast treats of delicious muffin batter that enrobes sweet ripe mango pieces and is scented with ground cardamom. They make a great weekend breakfast, or a portable breakfast or snack throughout the week.

Mango Cardamom Muffins pinnable image

I love how easy it is to whip up a batch of these Mango Cardamom Muffins. The fresh mango is so delicious and so sweet that it made perfect sense to dice one up and mix it into a cardamom flavored batter.

The path to making these Mango Cardamom Muffins

Lately, I have been enjoying a Mango Lassi in the mornings. So I started thinking about other ways I could enjoy the sweet, delicious mango.

I had recently made a danish recipe that had cardamon in it for one of our Darin Baker Challenges. I decided that I would pair the mango and the cardamom and try to make a muffin of sorts. The flavors just seemed to me that they would go well together.

I had also successfully made these delicious Sesame Cardamom Chews and Banana Cake Cookies that are flavored with Cardamom, and realized it was a spice I really enjoyed. I loved the idea of using it in a muffin. So, Mango Cardamom Muffins made a kitchen debut!

fresh mango that has been scored

What you need to make this muffin recipe

Mangos: Be sure the mango you use is ripe. To tell if the mano is ripe enough to use, just gently squeeze it in your hands. It should give a little. If it doesn’t give, then it is not ready to use.

Muffin Pan: A 12 cup muffin pan is great. Personally, I still love my old fashioned non-stick muffin pan. However, I still use paper liners when using it. You can opt for a silicone muffin pan also and skip the liners.

Ground Cardamom: this spice is a nice spice to have around, and you won’t need a lot of it. However, it goes great in other recipes like this Mango Cardamom Muffin.

Paper Liners: If you are using paper liners, there are two things to remember. Food can still stick to paper liners. So, if you make these muffins and use liners, be sure to either spray the paper liners with cooking spray or use a non-stick parchment paper liner.

overhead view of baked muffins in the muffin pan

Tips for a successful Mango Cardamom Muffin Recipe

  • Dice the mango into tiny pieces and when adding it to the flour mixture, make sure to add any juice that has released from the mango.
  • When measuring the flour, lightly spoon the flour into the measuring cup and then level it with a knife. Do no tap the cup. You don’t want the flour to pack into the cup. This will make your muffin heavy.
  • Don’t overmix the muffin batter. Mix only until the wet and dry ingredients have just combined.

Other recipes you may enjoy with cardamom

This Strawberry Rhubarb Tart is lightly spiced and oh so delicious! It makes a great dessert, but I have also been known to eat this for breakfast!

Grumpy loves pears, and this Warm Pear Cobbler is a perfect recipe to pair with Cardamom.

Pinnable Image for Mango Cardamom Muffins

*If you made these Mango Cardamom Muffins, please give them a star rating*

Mango Cardamom Muffins

Mango Cardamom Muffin

A muffin full of delicious sweet mango complimented with the warm and sweet cardamom spice.
5 from 1 vote
Print Pin Rate
Course: Breakfast & Brunch
Cuisine: American
Keyword: Mango Cardamom Muffins
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 12
Calories: 174kcal


  • 2 cups all-purpose flour
  • 2/3 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground cardamom
  • 1 cup chopped peeled ripe mango
  • 1 tablespoon lemon juice
  • 1 cup almond milk
  • 1/4 cup butter
  • 1 teaspoon vanilla extract
  • 1 large egg


  • Preheat oven to 400°.
  • Lightly spoon the flour into dry measuring cups, and level with a knife.
  • Combine the flour, sugar, baking powder, salt, baking soda, and cardamom in a medium bowl. Make a well in the center of the mixture. Stir in the mango.
  • Whisk together almond milk, lemon juice, butter, vanilla, and egg. Add the egg mixture to the flour mixture, stirring just until moist (batter will be stiff).
  • Spoon batter into 12 muffin cups coated with cooking spray.
  • Bake at 400° F for 23 minutes or until the muffins spring back when touched lightly in the center.
  • Remove muffins from pans, and cool completely on a wire rack.


Serving: 1g | Calories: 174kcal | Carbohydrates: 30g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 26mg | Sodium: 234mg | Fiber: 1g | Sugar: 14g

About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.


  1. Barbara Bakes August 29, 2008 at 12:47 pm - Reply

    I’ve been wondering what to use my leftover cardamom in too, and it’s a Cooking Light recipe – I’m definitely going to have to give this one a try!

  2. Katie August 29, 2008 at 12:55 pm - Reply

    That picture of the cross cut of the muffin looks amazing. I haven’t eaten breakfast yet and you are making me really hungry.

  3. Sally Parrott Ashbrook August 29, 2008 at 1:36 pm - Reply

    My husband looooooves mangoes (they really are incredible), so I’m going to have to adapt these to be gluten-free and egg-free!

  4. Jenny August 29, 2008 at 2:20 pm - Reply

    Look at you and your great muffins?!! These look and sound great! I need to make some this weekend!

  5. Jojo August 29, 2008 at 7:18 pm - Reply

    Wow! Mango muffins. The thought had actually never occurred to me before. Those muffins look fabulous! Might give the recipe a try some time. 🙂 I’m a complete muffin addict.

  6. noble pig August 29, 2008 at 10:10 pm - Reply

    Mango and cardamom is a classic pairing, I love this!

  7. cookinpanda August 29, 2008 at 11:57 pm - Reply

    Hey, these sounds awesome! Mango and cardamom are so perfect together.

  8. RecipeGirl August 30, 2008 at 12:41 am - Reply

    This is REALLY strange. I had that SAME recipe sitting on my counter next to my mangoes last week. Never got around to making them because the little guy wanted to eat the mangoes by themselves!!

    btw… I know you were having trouble with my blog feed. I think it’s fixed now. Buggy blogger!!

  9. Aunt LoLo August 30, 2008 at 1:22 am - Reply

    Ooh…cardamom and mango? Sounds AWESOME.

    Thanks for stopping by The Chow Review!

  10. Hannah August 30, 2008 at 2:22 am - Reply

    Those sound great, sort of like a mango lassi in muffin-form – especially if you used soy yogurt in place of the egg! Maybe I’ll have to try that…

  11. Pam August 30, 2008 at 5:23 am - Reply

    This looks amazing. I’ll have to remember this recipe the next time I get mangos. I too have left over cardamom.

  12. Sarah September 1, 2008 at 11:56 am - Reply

    these look awesome. My little boy would love them. Ever since I used cardamom in the daring Bakers danish braid I love it.

  13. momgateway April 6, 2009 at 3:58 am - Reply

    Unleavened and yummy looking! Thanks!

  14. Megan May 17, 2009 at 4:09 pm - Reply

    These sound awesome. I wish I had one this very second. I think I have everything to make them but the mangos, and well… that is a pretty important element and can’t leave it out. Shoot, I’ll have to wait. 🙁 How is the hubby doing??? Still much pain?

  15. Anonymous January 6, 2020 at 12:28 pm - Reply


Leave A Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

Latest Cookbook Available Now

As an Amazon Associate, I earn from qualifying purchases.

Pescatarian Cookbook Preorder Now Image

One Pot Paleo Cookbook by Shelby Law Ruttan