Perfect for breakfast, lunch, or snacks, these small batch dairy-free dried mango muffins are packed with flavor. They are also the perfect way to use up that dried mango (or any fruit, really) that’s been sitting in your pantry for way too long.
A few months ago, I picked up a bag of dried mango from our local BJ’s because it’s seriously the best. Like, better than any other brand I’ve tried. The first time I had gotten a bag, it was gone in two days flat. I was telling The Little about how excited I was to have some again, and asked her if she would be interested in trying some, too.
Of course she said yes. Who can resist such a delicious treat?! So I ripped open the bag when we got home, handed The Little a piece for herself, and took a bite. It wasn’t as good as I remembered it, but maybe my tastebuds were a little off that day… The Little took a bite a few seconds later and instead of oohing and ahhhing about it, she made a funny face.
I picked up the bag to see if something had changed, but everything looked the same. And that’s when I noticed it. The small lettering on the top of the package that said unsweetened.
Face. Palm.
The unsweetened variety was most definitely not the same and most definitely not very good. It just wasn’t for me. (That’s a fancy way of saying it was effing disgusting and not at all what I had hoped it would be.)
So instead of throwing it directly in the trash and feeling cranky with myself for wasting $14 on a bag of dried mango, I tucked it into the back of our pantry and told myself that I’d find something to make with it. Eventually. I’m pretty sure I even went so far as to look up ideas on Pinterest to see if there was anything that was of interest. There wasn’t, so it sat. And sat and sat and sat in our pantry.
Until today.
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