Magic Mango Bread

SUBMITTED BY: SACKPAC PHOTO BY: opal~/~dragonfly

"I never particularly cared for mangos until I tried this recipe. This recipe came from a friend in Hawaii and is the only bread I now make."

PREP TIME	30 Min
COOK TIME	1 Hr
READY IN	1 Hr 30 Min

SERVINGS & SCALING

Original recipe yield: 2 - 9x5 inch loaves

USMETRIC

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INGREDIENTS

2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 cup butter, softened
1/2 cup vegetable oil
1 1/2 cups white sugar
3 eggs
1 teaspoon vanilla extract
3 cups peeled, seeded and chopped mango
1/2 cup raisins
1/2 cup chopped walnuts
1/2 cup shredded coconut

READ REVIEWS (58)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
In a large bowl, sift together flour, baking soda, salt and cinnamon. In a large bowl, beat together the butter, oil and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla. Blend this mixture into the flour mixture; just to combine. Fold in the mango, raisins, walnuts and coconut; mixing just enough to evenly combine.
Let stand for 20 minutes then bake in preheated oven for 50 to 60 minutes or until a toothpick inserted into center of the loaf comes out clean.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jan. 16, 2004 by BANSREEPARIKH

This was really delicious. When I tried it the day I made it, it was just okay. The taste was good, but there was very little mango flavor. After being in the fridge for a few days, it was delicious. It needs a couple of days for the flavors to come together. One thing I noticed is that it didn't rise very much, and the mangos settled to the bottom of the bread. What I'll do next time is chop the mangoes into smaller pieces and mix the mangoes with a little flour before I mix them into the batter. Regarding the rising, I read in another review that this is the way it is. This is a great way to use mangoes.

20 users found this review helpful

Reviewed on Jan. 16, 2004 by WASSERMANS

This bread is great because it is extremely moist and filled with a range of textures. However, if you really want a strong mango flavor, be sure to use VERY ripe mangos. I brought this bread to the office and the whole loaf was gone in less than two hours!

15 users found this review helpful

Reviewed on Jan. 16, 2004 by Cooking4TenOf Us

I tried this in my bread machine which was unsuccessful. I had to place the pan in the oven to finish baking. Even with this minor delay, it turned out great. Even my husband who doesn't like mangoes asked for seconds. I substituted chopped dates for raisins and doubled the coconut while omitting the nuts. Definitely give it a try.

14 users found this review helpful

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