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Easy Mango Bread with Native Mangoes

06.03.2012 · Posted in Breads, Desserts
Easy Mango Bread

It’s mango season here in Puerto Rico and they are plentiful after the winter rains.  Native Puerto Rican mangoes are so sweet when tree ripened and the fragrance just perfumes the air.  They’re all over the island and can be picked up along the interstate highways or picked right off the heavily laden trees surrounding the Balneario, board walk along the beach.   They make a lovely jam with saffron, smoothies with banana and yogurt, juice for rum punches, and quick breads.

The semi-ripe mangoes make a terrific hot chutney or salsa with Scotch Bonnet chilies and the little green mangoes make a tangy sweet and sour pickle reminiscent of Chinese pickled cherries.
This recipe is my twist on a Hawaiian Mango Bread I had while traveling around the South Pacific.  It’s an easy one-bowl recipe that yields a super moist crumb, not overly sweet, with some texture from the slightly crisp crust, walnuts, shredded coconut, and raisins.  Served with cream cheese and a cup of Cafe Loreño coffee its the very best morning starter.
    • 2 cups all-purpose flour
    • 2 tsp baking soda
    • 1/2 tsp baking powder
    • 1/2 tsp salt
    • 2 tsp cinnamon
    • 1 cup sugar
    • 2 cups fresh mango, peeled and diced
    • 1/2 cup raisins (cranraisins. dried figs or dates optional)
    • 1/2 cup chopped walnuts
    • 1/2 cup grated coconut
    • 3 eggs, beaten
    • 3/4 cup vegetable oil
    1. Preheat oven to 350° F.  Grease and flour a 9X5 inch loaf pan.
    2. Place all dry ingredients in a large bowl and whisk to blend.
    3. Make a well in the center of the dry ingredients and add eggs and oil.  Stir until all dry ingredients are wet.
    4. Pour into the prepared loaf pan and bake 45-50 minutes or until a toothpick inserted into the center comes out clean.
    5. Let cool for 10 minutes. If necessary, loosen bread from pan with the thin blade of a knife. Let cool completely on a cake rack.

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  1. [...] little green mangoes make a tangy sweet and sour pickle reminiscent of Chinese pickled cherries. read more Share this:FacebookTwitterStumbleUponLinkedInLike this:LikeBe the first to like this [...]

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