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Don't forget the parchment or tin foil liner, like I did the first time!

Prepped Pan

Cream butter and sugar together.

Butter and Sugar

Eggs are next, one at a time.

Add the Eggs

Stir in mango, lemon, vanilla and cinnamon.

Add Mango, Vanilla and Cinnamon

Next, add pecans and coconut.

Pecans and Coconut

Ready for the oven.

Batter Ready for the Oven

Mango Bread, fresh out of the oven.

Mango Bread

The summer months bring us mangos here in the islands - lots of them. (You can read about my experience harvesting mangos - and the consequences - in my blog.) A friend who loves mangos suggested that I come up with a recipe for Mango Bread, so I did! I hope you enjoy it.

Ingredients ...

1/2 cup butter, softened

1/4 cup white sugar

1/2 cup brown sugar

2 eggs

1 cup mango puree (if you use commercial puree, or you puree commercially-frozen mango chunks, omit the white sugar from this recipe, as commercial products have sugar added)

1 tablespoon fresh lemon juice

1/4 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

1 teaspoon Summer's Secret Seasoning

1 teaspoon baking soda

1/4 teaspoon salt

2 cups all purpose flour

1/2 cup chopped pecans

1/2 cup shredded, sweetened coconut

Stuff you'll need ...

9x5 loaf pan

Parchment paper (optional)

Non-stick cooking spray

Large mixing bowl

Electric mixer

Large mixing spoon

Aluminum foil

Long toothpicks or skewers

Cooling rack

Directions ...

Pre-heat oven to 375 degrees. Lay a long strip of aluminum foil or parchment paper along the length of your baking pan, allowing several inches of overhang on each end, spray with non-stick spray, and set aside.

 

In large bowl, cream together butter and sugars. Add eggs one at a time, blending each one completely before adding the next.

 

Next, add the mango puree, lemon juice and vanilla and blend well. Stir in the cinnamon, Summer’s Secret Seasoning, baking soda and salt.

 

When those ingredients are well-blended, switch to using a spoon and stir in the flour, one cup at a time, scraping down the sides of the bowl as needed. Finally, stir in the pecans and coconut

 

Pour the batter into the prepared pan, spreading it evenly. Bake for 45 minutes. Remove from oven and loosely cover with aluminum foil tent. Return to the oven for 15 minutes.

 

Check the break with a long wooded toothpick. If it does not come out clean, return the bread – with the aluminum foil tent – to the oven for 5 more minutes, or until a pick comes out clean.

 

When done, allow the bread to cool on a wire rack for 5 minutes. Remove from pan and cool completely on wire rack. Store leftovers - if you have any - in an airtight container. Freezes well.

Serving Suggestions ...

Try my Mango Bread warm out of the oven or, once cooled, toasted and topped with softened cream cheese. Freeze slices to have with afternoon tea in the winter.