Kidlet and I adore mango! I was a teenager the first time I ever ate a fresh mango and it was in the Dominican Republic right off of a tree. I can still remember how sweet and delicious it was. Kidlet has been lucky to eat them his entire life!

For lunch Kidlet has a mango muffin, checkered apple, green beans, boca nuggest on skewer, and fresh mango chunks.

The muffins in a stack. I am still fighting the winter light issue.
And here is the recipe I concocted for these muffins. It took a few tries to get one that was just right. These are delicious!
Mango Muffins
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Ingredients:
2 3/4 cups all purpose flour
1 cup fresh mango, chopped in to small cubes
1 tsp baking powder
1/2 tsp baking soda
1/2 cup unsweetened flaked coconut
3/4 cup sugar
1 1/4 cup buttermilk
1/4 cup melted butter
1 egg
1/4 cup fresh lemon juice *equal to one lemon*
zest of one lemon
Directions:
1.) Pre-heat the oven to 350 degrees. Lightly spray a muffin tin, or use liners.
2.) In a large bowl, mix flour, baking soda, baking powder, coconut, sugar, and lemon rind. Set aside
3.) In a medium bowl combine buttermilk, butter, egg, and lemon juice
4.)Make a well in the center of the dry ingredients. Add in the wet ingredients and mix lightly until combined. The mixture will be lumpy, be careful not to over-mix!
5.) Carefully fold in the mango chunks
6.) Spoon into your prepared muffin tin
7.) Bake for 25-30 minutes or until a toothpick comes out clean. let cool for 10 minutes before transferring to a baking rack to cool completely.