Description
This recipe is a great way to use up excess, overripe mangoes. It makes two loaves of delicious, moist mango bread – perfect for breakfast or with your afternoon cup of tea.
Ingredients
2 cups all-purpose flour
2 teaspoons cinnamon
2 teaspoons baking soda
½ teaspoon salt
1 cup raisins
1 cup chopped walnuts*
1¼ cups sugar
¾ cup vegetable oil
2 eggs, lightly beaten
1 teaspoon vanilla
2 cups mostly mashed mango**
Zest and juice of 1 lemon
2 tablespoons demerara sugar, optional
Instructions
Preheat oven to 350 degrees F. Prepare two 9″ x 5″ loaf pans with cooking spray then line each pan with parchment paper, allowing a 1″ overhang on the long edges to create a cradle to lift the finished mango breads. Set aside.
In a large mixing bowl, whisk together the flour, cinnamon, baking soda, and salt. Gently fold in the raisins and walnuts. Set aside.
In another mixing bowl, combine the sugar, vegetable oil, eggs, vanilla, mango, and lemon juice.
Create a well in the dry ingredients and add the wet ingredients. Mix just until combined, do not over mix.
Divide the batter between the prepared loaf pans and let stand for 20 minutes.
Bake for 1 hour, rotating halfway through, until the center of the loaves no longer jiggle and a toothpick inserted comes out clean. Optional step: 10 minutes into baking, sprinkle the tops of the loaves with demerara sugar for a light crunchy topping.
Let cool on a baking rack for 15 minutes then remove from the pans. Allow to cool completely on the baking rack.
Notes
*Substitute with macadamia nuts for a special treat.
**You want most of the mango mashed for its moisture but keep some chunks of fruit.
- Prep Time: 15 minutes
- Inactive Time: 20 minutes
- Cook Time: 1 hour
- Category: Quick breads
- Cuisine: Hawaiian-American
Nutrition
- Calories: 206.65
- Sugar: 13.49 g.
- Sodium: 147.17 mg.
- Fat: 10.55 g.
- Saturated Fat: 1.49 g.
- Carbohydrates: 27.07 g.
- Fiber: 1.33 g.
- Protein: 2.55 g.
- Cholesterol: 13.64 mg.
Keywords: mango, walnut, raisin