Mango Muffins in 35 Minutes

Instructions:

1. Dice fresh mango into small, uniform 1/4-inch cubes and toss with lime juice. Blend remaining mango flesh until completely smooth to create the puree.
2. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and ground cardamom.
3. In a medium bowl, beat the egg, then whisk in the mango puree, neutral oil, vanilla extract, and milk until the mixture forms a smooth, consistent emulsion.
4. Pour the wet ingredients into the dry ingredients. Gently fold with a spatula until just combined, ensuring some streaks of flour remain to avoid overmixing.
5. Gently stir in the diced mango chunks.
6. Divide the batter evenly among 12 lined muffin tins.
7. Bake at 375°F (190°C) for 18–22 minutes until the tops are golden brown and a toothpick inserted into the center comes out clean with a few moist crumbs.