Go Back
–+ servings
Close-up of freshly baked mini mango monkey breads in a muffin tin, topped with chopped pistachios.

Mini Mango Monkey Bread

Print Pin
Course: Breakfast, brunch, Dessert, Snack
Keyword: Mango monkey bread recipe, Muffin tin monkey bread
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 12 mini monkey breads
Calories:

Ingredients

  • 1 mango small diced (~1 cup)
  • 1 cup sugar divided
  • 1 TB cinnamon
  • 2 12-oz packages buttermilk biscuits
  • 12 TB butter 1.5 sticks, melted
  • 1/4 cup chopped pistachios

Instructions

  • Preheat oven to 350ºF.
  • Peel and dice mango (save the pit to snack on later!).
  • Combine cinnamon and 1/2 cup sugar in a large mixing bowl. Reserve 1 TB of the mixture and set aside.
  • Cut the biscuits into quarters & toss with cinnamon sugar mixture to coat. Stir in the mango.
  • Divid coated biscuit mixture among a 12-cup greased or lined muffin tin (recommend silicone liners).
  • Stir the remaining 1/2 cup sugar into the melted butter. Pour the melted butter-sugar mixture over the cake mixture in the muffin cups. Sprinkle the remaining cinnamon-sugar mix on top. Bake for 20-25 minutes.
  • Remove from oven and sprinkle chopped pistachios on top. Let cool and enjoy!
  • Store leftovers in fridge and reheat leftovers in a 350ºF convection oven for 8-10 minutes.

Notes

You can swap the pistachios for chopped walnuts or pecans
For the biscuits, make sure to use the regular buttermilk biscuits and not the Grands is you choose to use Pillsbury