echinacea side effects

Blog
Contact

Mango Bread from Another Galaxy

by Marge Perry on March 31, 2013

A long time ago, in a galaxy far, far away… I was in Maui taking photos of rainbows. Oh wait—that was this past January. As in, two and a half months ago.

Shortly after that trip, inspired by a tasting at a roadside stand, I made mango bread. It’s like banana bread, but less cloying (not that I have anything against banana bread!) and more, well, tropical. The musky melon flavor of the mango really comes through—as does sweet coconut, which is tempered by aromatic cardamom, ginger and cinnamon.

I meant to share this recipe a long time ago, but then time warped and we were in a new galaxy and…well, you all know how that goes. At long last, here it is: this incredibly easy, gently spiced loaf cake. Hurry—make it now, before we enter a new dimension!

Print Options

Mango Bread

3 large mangos

2 large eggs

¾ cup canola oil

1 teaspoon vanilla extract

½ teaspoon coconut extract

2 cups flour

½ cup cornmeal

½ cup brown sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cardamom

1 teaspoon ginger powder

1 teaspoon ground cinnamon

¾ teaspoon salt

½ cup shredded sweetened coconut

  1. Preheat oven to 350F. Coat a 9 x 5-inch loaf pan lightly with oil, sprinkle with flour and tap off the excess.
  2. Peel and chop two of the mangos into course pieces: puree in a blender, food processor or using an immersion blender. The puree should be the consistency of chunky apple sauce. Dice the third mango in ½-inch pieces.
  3. Lightly beat the eggs; whisk in the oil and extracts.
  4. In a separate bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, cardamom, ginger powder, cinnamon and salt. Stir in the egg mixture until just combined. Stir in the mango and coconut. Transfer to the prepared pan; tap against the counter a couple of times to get rid of any air bubbles and bake in the center of the oven, turning the pan once, until a tester inserted in the center comes out with dry crumbs; about 55 minutes. Allow to cool at least 20 minutes before removing from the pan.

Makes 1 loaf

{ 8 comments… read them below or add one }

Susan Siegeltuch April 1, 2013 at 4:38 am

I’m going to make this Marge. Sounds delicious and I love the idea of “less cloying!”
See you soon at TRICKY TRAY!
Susan

Reply

Kurt Jacobson April 2, 2013 at 8:12 am

Wow, does that look good! It just so happens I love mangos.

Reply

Ivy Manning April 2, 2013 at 4:02 pm

Since my picky Mr. Tofu doesn’t eat bananas, this recipe just may bring the quick bread category back into my kitchen. Yay! Thanks for a great idea.

Reply

Robert J. April 16, 2013 at 7:26 am

I made this and loved it. Do you have a great recipe for granola?

Reply

Marge April 17, 2013 at 10:15 am

I am so glad you liked it. I do have a granola recipe, and will try to post something in the next few days.

Reply

Carlton Matthews April 17, 2013 at 7:12 am

This sounds delicious. I am not sure about the coconut though. If I remove it will it change the consistency of the bread?

Reply

Marge April 17, 2013 at 10:14 am

You absolutely can make this without the coconut– I have. In place of the coconut extract, use vanilla. Enjoy!

Reply

Miachel (Spiced Curiosity) April 17, 2013 at 8:37 am

Beautiful! I’ll be making this for a get-together on Saturday.

Reply

Leave a Comment

{ 2 trackbacks }

Previous post:

Next post: