-
Preheat oven to 350 degrees F. Prepare 12 muffin cups with large paper liners.
-
Begin by soaking together the rolled oats and soured milk for 10 minutes.
-
While the oats are soaking cream together thee cream cheese, orange zest sugar and vanilla extract until well blended. Set aside.
-
Sift together the flour, brown sugar, baking powder, baking soda, salt & 5 spice powder and set aside.
-
To the oatmeal mixture add the egg and melted butter.
-
Stir until well blended then fold in the dry ingredients just until incorporated, then gently stir in the diced mango.
-
Spoon half of the batter into the muffin cups.
-
Spoon in the cream cheese mixture on top of the batter distributing it evenly among the 12 muffin cups. Top with a final layer of the mango oatmeal batter and bake at 350 degrees F for 25- 30 minutes or until a wooden toothpick inserted in the center comes out clean.
-
Allow these to cool before serving. These also freeze exceptionally well.