Summer has come and gone and so have most of the mangoes on our two trees. I haven’t had to buy fruit for months since we’ve had fresh mangoes every day. What a dream! Well we have just a few of those glorious golden orbs left and as it happens they all ripened at the same time. I couldn’t let this opportunity pass: time to break out my mango bread recipe.
I adore these exceptionally sweet mangoes as do my family and friends. They don’t have a very long shelf life, they ripen a day or two after they’re picked. A quick chill in the refrigerator and they are ready to eat.
The White Pirie mango has a deep orange color and is delightfully fragrant.
Though mango is the star of this recipe, the combination of raisins, walnuts, coconut and cinnamon bring it all together to make a moist and luscious cake. Thanks to my friend Tamoe who shared her recipe with me.
Toasting a thick slice of mango bread and serving it with a pat of butter takes it to another level.
Maui Mango Bread
Adapted from Tamoe’s Mango Bread recipe
Makes two loaves
Ingredients
2 cups flour
1 1/4 cups sugar (or up to 1 1/2 cups sugar if your mangoes are not on the sweeter side)
2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
3/4 cup plus 2 tablespoons canola oil
3 large eggs, well beaten
1/2 teaspoon vanilla
2 cups finely chopped mango
1/2 cup chopped walnuts
1/2 cup raisins
1/8 cup shredded sweetened coconut
demerara sugar (optional but recommended)
Preparation
Preheat oven to 350 degrees.
Butter two 8 inch loaf pans.
Place flour, sugar, baking soda, cinnamon and salt in a large bowl and mix well. Mix in the oil, beaten eggs and vanilla. Add the mangoes, walnuts, raisins and coconut. Pour into loaf pans and bake for 55 – 60 minutes. If using demerara sugar, bake the bread for 10 minutes then sprinkle the sugar over the tops of each loaf. (If you add the sugar before baking the bread, it will dissolve into the batter). Continue baking for another 45 minutes. Since oven temperatures vary, it’s a good idea to check the bread after it has baked for 53 minutes. If it needs more time, check again every 2 minutes to prevent over baking.
Note: If you are using dark pans the bread will bake quicker than in light pans so check for doneness at 50 minutes.