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1
Preheat the oven to 350F.
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2
Place paper liners in 18 standard muffin cups.
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3
Sift together the flour, salt, baking powder, and baking soda in a medium bowl.
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4
Set aside.
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5
Put the butter and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium for 3 minutes.
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6
Add the eggs one at a time, blending each time until fully incorporated, stopping and scraping down the sides of the bowl as needed with a rubber spatula.
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7
Stir in the vanilla extract.
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8
With the mixer on low, slowly add half of the dry ingredients.
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9
Using a rubber spatula, stop and scrape the sides of the bowl to ensure everything is moistened.
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10
Add the sour cream and beat until just combined.
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11
With the mixer on low, add the rest of the dry ingredients until moistened, stopping and scraping down the sides of the bowl with the spatula.
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12
Do not overbeat.
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13
Stir in the mangoes using the spatula or a wooden spoon.
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14
Using a tablespoon or ice cream scoop, fill the prepared muffin cups three-quarters full.
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15
Sprinkle each muffin with 1/4 teaspoon sparkling sugar.
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16
Bake for 18 to 20 minutes, or until pale golden and a toothpick inserted into a muffin comes out clean.
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17
Let cool in the pan.
