FRESH MANGO BREAD
I make lots of these during mango season and give away to friends and family. It's great for breakfast or afternoon snack! Sometimes I even stick it in the toaster for a different texture.
Provided by Grace Lynn
Categories Breads
Time 1h20m
Yield 2 loaves, 20 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Combine all of the dry ingredients.
- Beat eggs with oil and add to flour mixture.
- Add mangos, lemon juice and raisins.
- Mix well.
- Pour into 2 greased 8x4 loaf pans.
- Bake for about 1 hour or until toothpick comes out clean.
MANGO NUT BREAD
We live on the slopes of Haleakala, where carrots, potatoes, cabbage, bananas, litchis and mangoes are grown. This is my favorite recipe using mangoes.
Provided by Taste of Home
Time 1h
Yield 2 loaves.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine the first five ingredients. In another bowl, beat eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in mangoes, dates and nuts (batter will be stiff). , Spoon into two greased 8x4-in. loaf pans. Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 128 calories, Fat 5g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 83mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
MANGO BREAD
This is an old family favorite I got from my grandmother.
Provided by YummyMum
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h30m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 loaf pans.
- Sift flour, baking soda, cinnamon, and salt together in a large bowl; make a well in the center.
- Whisk eggs, butter, sugar, and vanilla extract together in a separate bowl. Fold mango, coconut, and walnuts into the egg mixture; pour resulting mixture into the well in the center of the flour and mix well. Pour batter into prepared loaf pans and let sit at room temperature for 20 minutes.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 244.7 calories, Carbohydrate 32.9 g, Cholesterol 57.8 mg, Fat 11.6 g, Fiber 1.3 g, Protein 3.4 g, SaturatedFat 6.5 g, Sodium 311.8 mg, Sugar 19.7 g
FRESH MANGO MUFFINS
This muffins are the best. Moist, soft, and so flavorful. To get the best and the most of mango flavor, I do not add or mix with other fruits or spices. It's mango muffins. I got a lot of compliments every time I served this to my friends and family.
Provided by indomacarons
Categories Bread Quick Bread Recipes Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Combine flour, sugar, baking powder, and salt in a bowl. Beat eggs, cream, and butter until smooth in another large bowl. Stir flour mixture into egg mixture until batter is moistened. Fold mango into batter until just combined. Evenly divide batter into prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes.
Nutrition Facts : Calories 169.1 calories, Carbohydrate 23.6 g, Cholesterol 63.5 mg, Fat 7.2 g, Fiber 1.2 g, Protein 3.5 g, SaturatedFat 4 g, Sodium 102.3 mg, Sugar 10.4 g
MANGO BREAD
I live in Maui and when it's mango season everyone shares their crop, so you get to try different varieties. I like the Hayden because it's big , but mangos from the supermarket, diced mangoes from the refrigerated section or frozen can be used in this recipe. - Lillian Takaki, Wailuku, Hawaii
Provided by Taste of Home
Time 1h45m
Yield 24 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 325°. In a large bowl, whisk flour, sugar, cinnamon, baking soda and salt. In another bowl, whisk eggs, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in mangoes and if desired, walnuts and raisins. , Transfer to a greased 13x9-in. baking dish lined with parchment. Bake until a toothpick comes out clean, 1-1/4 to 1-1/2 hours Cool completely in dish on a wire rack.
Nutrition Facts : Calories 317 calories, Fat 16g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 274mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 1g fiber), Protein 4g protein.
FRESH MANGO BREAD
The mangoes are the highlight of the bread with a perfect balance of spices, plus the touch of sweetness added by the raisins. One day spent wrapped in plastic seems to intensify the fruit and spice flavors. Recipe adapted from Baking: From My Home To Yours by Dorie Greenspan.
Provided by gailanng
Categories Quick Breads
Time 1h50m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Center a rack in the oven and preheat the oven to 350?F.
- Butter an 8 1/2 x 4 1/2-inch loaf pan, dust the inside with flour and tap out the excess. Put the pan on an insulated baking sheet or on two regular baking sheets stacked one on top of the other. (This extra insulation will keep the bottom of the bread from over baking.).
- Whisk the eggs and oil together.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, spices and salt. Rub the brown sugar between your palms into the bowl, breaking up any lumps, and then stir it inches Pour the wet ingredients over the dry, switch to a sturdy rubber spatula or wooden spoon and mix until blended-the batter will be very thick (really more like a dough than a batter) and not easily mixed, but persevere, it will soon come together. Stir in the mango, raisins and zest. Scrape the batter into the pan and smooth the top with a rubber spatula.
- Bake the bread for 1-1/2 hours, or until it is golden brown and a thin knife inserted into the center comes out clean. (If the bread looks as if it's getting too brown as it bakes, cover it loosely with a foil tent.) Transfer the pan to a rack and cool for 5 minutes before running a knife around the sides of the pan and unmolding. Invert and cool to room temperature right side up on the rack.
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