This is the recipe I made from my recent deluge of mangoes. It calls for nuts and raisins, but you can omit either or both. Dried, chopped mango might be a nice substitute for the raisins if you want to “mango” it up. For the type of nut, I would use walnuts, pecans or even macadamia nuts. Using oil, instead of butter, makes for a very moist cake with good staying power that can easily be frozen.
The recipe is from fellow Villager Marlin Ebbert who recommends making it in smaller pans- one for keeping and two for sharing. I used my mini Bundt pans, which made six small mango breads. If you just make one big loaf, or use a larger container, adjust the cooking time. Test by putting a wooden skewer in the center of the loaf and pushing halfway down. When it comes out clean, it’s done.
Best Mango BreadCourse: BreadCuisine: FloridaDifficulty: Easy
2 cups flour
1 cup sugar
1 1/2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
1 tsp vanilla
3/4 cup oil
3 eggs, room temp
2 cups chopped mangoes
1 cup raisins
1/2 cup chopped nuts
- Combine first 5 dry ingredients.
- Combine vanilla, eggs and oil.
- Add egg mixture to dry ingredients.
- Stir in mangoes, raisins (if using) and nuts.
- Combine all ingredients (don’t over mix) and let stand for 20 minutes.
- Pour into 3 7″ x 2″ greased loaf pans.
- Bake at 350 degrees for 40- 45 minutes.
- Cool 10 minutes, then turn out loaves to finish cooling.
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