I first tried mango bread at a picnic, and while I don’t remember anything else about the event, I do remember this bread. It was brown, tasted like spice cake, had a nice shape and little orange flecks throughout. At the time, I wasn’t crazy about mangoes, but this recipe won me over.
After requesting the recipe, I was told it was from Saveur. I looked it up and made a mental note to try it, but waited about four years to do so.
Mangoes were on sale everywhere this week, and I finally remembered to try this recipe. A key feature is that it calls for 1/2 cup of mango puree, and while I wasn’t really happy about having to clean my processor just to puree 1/2 cup of mango, I did it anyway. Next time I might try using a half cup of pureed mango baby food or something similar. Other than having to puree a mango (and clean up after), this recipe is about as simple as it gets.
I think a bit of ginger along with some candied ginger or maybe some golden raisins might make a nice addition for next time.
- 3 large mangoes
- 1 1/2 cups (6.8 oz) unbleached all-purpose flour
- 1 cup granulated sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon freshly ground nutmeg
- 1/3 cup vegetable oil or coconut oil
- 2 large eggs
- 1 egg yolk
- 3/4 tsp. vanilla extract
- 1/2 cup chopped and toasted walnuts or pecans
- 1/2 cup shredded unsweetened coconut
- Preheat oven to 350°. Grease an 8 ½ by 4 ½ inch loaf pan and line with a strip of parchment and dust with flour.
- Peel and chop the mangoes into small pieces. Puree enough mango to make ½ cup, then set the rest of the chopped pieces aside.
- In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, cinnamon and nutmeg.
- Make a well in the center of the dry ingredients and add oil, eggs, yolk, mango purée, and vanilla. Stir well, then fold in mango, nuts, and coconut.
- Pour batter into prepared pan and bake for an hour or until a skewer comes out clean.