Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 5 ingredients (flour through cardamom) in a medium bowl; make a well in center of mixture. Stir in mango. Combine buttermilk, butter, vanilla, and egg; add to flour mixture, stirring just until moist (batter will be stiff).
Spoon batter into 12 muffin cups coated with cooking spray; sprinkle evenly with 2 tablespoons sugar. Bake at 400° for 23 minutes or until the muffins spring back when touched lightly in center. Remove muffins from pans, and cool on a wire rack.
These are a family favorite and I have made them for years. They are so easy to make, especially if you use jarred mango pieces instead of taking the time to slice up a fresh mango. I typically use a little more cardamom and omit the sugar topping. The texture of the muffin is almost like cake and then these bites of sweet mango...heaven.
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