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Thursday, June 3, 2010

Super Yummy Mango Bread

This recipe makes two loafs of bread, maybe... After trying this bread I contemplated scarfing an entire loaf to myself before my husband got off of work and lying to him, telling him that the recipe made only one loaf and I hadn't tried it yet. But I was a good little wifey and did not lie, but I did scarf half a loaf! And it was delicious! Moistest best bread ever! My mom has a mango tree in her yard that is bearing way more mango's than anyone can consume so lucky little me got a couple of buckets full! I obviously couldn't eat a couple of buckets worth of mango's and I didn't want them all to spoil and I was planning on making banana bread the day she brought over the mango's so change of plans, swap the banana for the mango and viola... mango bread. The first time I made this bread I topped it with coconut and the second time I baked it with crystalized ginger, I couldn't tell you which one I prefer, they were both de-lish. I will say the coconut added a whole other aroma to my house. I love when you bake it makes the entire house smell amazing! Anyways here is the recipe.

Best mango bread EVER!: (That's actually the way I have it written down in my little recipe notebook)
 Adapted from a pillsbury banana bread recipe.
1 1/4 cups sugar
1/2 cup butter
2 large eggs
1 1/2 cups ripe mango's pureed (about three medium sized mango's cut and then pureed in a blender)
1/2 cup buttermilk
2 teaspoons vanilla extract
2 cups all purpose flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup of sweetened coconut flakes or 1/2 cup diced crystalized ginger
Directions:
Heat oven to 350 degrees. Grease 2 loaf pans. Mix sugar and butter until fluffy. Add eggs, one at a time, mixing well after each addition. Add mango, mix. Add buttermilk, mix. Add vanilla, mix. Slowly add flour then baking soda and salt, without over mixing. Pour into prepared pans and sprinkle the tops of the batter with coconut or if using ginger, fold ginger into batter before pouring into pans. Bake for 55 minutes.
* mango can be substituted for banana and is almost as delicious. If you use banana you can add 1 cup of walnuts or chocolate chips or both.

Enjoy!

2 comments:

darah. said...

Yuuuuummmmmm. I love mango bread and I wish it was so easy to just get mango from the backyard. The store ones are good, but they get spoiled way too fast and are ridiculously priced. But I am still going to try this recipe!

Brisha and Poata Te'o said...

Darah, try it! I'm actually making a double batch of this bread today, my mom hired me to make some for her neighbors and for my stepdads boss. She's so funny. Anyways you can use canned mango too, if you can find it I'm sure it would be cheaper. I think if you can find like an Indian or ethnic market they would have it, and it would be easier than peeling and cutting and all, and probably only take one can. Just a thought. Fresh mango is probably yummier though. Make it and let me know, since you'll be cooking every day this month anyways :)