I just love mug muffins. There’s something amazing about mixing up an egg with some coconut flour and eating a big ol’ muffin a minute later.
I’ve made so many mug muffin variations; it’s almost embarrassing. Not quite though, because mug muffins are awesome!
Mangoes are in season again and so now I want to eat everything with mangoes! The first time I tried a mango, I thought it was the most amazing thing ever, and I still think that.
So obviously mug muffins plus mango equals amazingness!
This mug cake is sweet and mango-y and soft and moist and delicious! You’ll love it. You’ll also love that you’ll only have to spend 3 minutes in the kitchen!
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Where to find:
- egg – 1
- canned full-fat coconut milk – 2 tablespoons
- coconut flour – 2 tablespoons
- mango – 1/4 cup diced
- baking soda – pinch
- unsweetened coconut flakes – 2 tablespoons
- In small bowl, add all ingredients except for coconut flakes and mix well.
- Scoop into small ramekin or large coffee cup.
- Sprinkle coconut flakes on top.
- Microwave for 1-1/2 to 2 minutes.
- Let cool a bit and enjoy!
Hi Heather,
Love this recipe because I love mangoes. Printed it and I am definitely going to try it but I will bake it in the oven – I do not use microwaves. Thanks for sharing. Pinned & twitted.
I don’t suppose you have an oven temp/time for those of us who don’t use microwaves? Looks yummy!
Haven’t tried it but I don’t see why you couldn’t throw the ramekin in the oven at 350 until it’s cooked through.