Chocolate Chip and Mango Muffin

Tarla.Dalal's picture

Apr. 28, 2015

Chocolates and mangoes two of kids favourite foods come together to give the traditional muffin a super-friendly facelift. When kids bite into something they love, they are sure to gain a lot of energy and forget all their stress, especially during exam times. These yummy Chocolate Chip and Mango Muffins stay fresh for 3 to 4 days when stored in an airtight container at room temperature, so they are ideal to send to school in the snack box, or carry along when you travel.


Chocolate chips 16 Teaspoon
Mango pulp 4 Tablespoon
Plain flour 1 Cup (16 tbs) (maida)
Baking powder 1/2 Teaspoon
Soda bi carbonate 1 Pinch



Sieve the plain flour, baking powder and soda bi-carb in a deep bowl. Keep aside.

In another deep bowl, combine condensed milk, mango pulp, butter and vanilla essence. Mix well.

Combine the flour mixture and the wet mixture and fold gently using a wooden spoon or spatula.

Add 2 tbsp of water, mix well to get a batter of dropping consistency. 

Place 8 paper cups in 8 muffin moulds of a muffin tray.

Drop spoonful of the batter into each muffin mould and tap it lightly.

Sprinkle 2 tsp of chocolate chips evenly on each muffin mould and bake in a pre-heated oven at 200°C (400°F) for 15 minutes or until a toothpick inserted in a muffin comes out clean.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 123Calories from Fat 22

 % Daily Value*

Total Fat 3 g4.6%

Saturated Fat %

Trans Fat 0 g


Sodium 73 mg3.04%

Total Carbohydrates 24 g8%

Dietary Fiber %

Sugars 5 g

Protein 2 g4%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet