Yes, that was me you saw at the grocery store buying the case of mangoes. The variety called Ataulfo (a.k.a. champagne) are in season, which means you can find them on sale right now and stock up for the months ahead. I prefer this variety since they have a smaller seed than their more prevalent cousin the Tommy Atkins. Freeze some for a refreshing treat in a cocktail or smoothie once the Midwest temperatures reach a more tropical level in the summer. I have enjoyed these mangoes sliced on a toasted English muffin with Greek yogurt, a squeeze of lime juice and dusting of chili powder. Working these into a muffin sounded like another great way to celebrate this sweet fruit and that turned out to be a delicious idea!

Mango Oatmeal Muffins

by Inspired by the Seasons

1 1/2 c all purpose flour
1/2 c rolled oats
1/2 tsp salt
1 c granulated sugar
2 tsp baking powder
2 eggs
3/4 c vanilla Greek yogurt
6 T unsalted butter, melted and cooled
1 tsp vanilla
1 c diced mango (about 3 of the Ataulfo variety)
1/2 c chopped pecans

Heat oven to 400 degrees. Grease one muffin tin or use muffin liners.

Whisk dry ingredients together in a large bowl, set aside. In a medium sized bowl add eggs, yogurt, vanilla and butter and mix until well blended. Add the wet ingredients to the dry and stir until just combined. Stir in mangoes and pecans.

Divide batter evenly among the muffin cups, they will be pretty full. Bake in oven 20-25 minutes until golden brown.