Mango Bread
Mango Bread made with mango puree, ½ cup coconut and ½ cup nuts.
Servings 10
Cost 5
Ingredients
- 3 large mangos
- 1 ½ cups unbleached all-purpose flour (200 grams)
- 1 cup granulated sugar (200 grams)
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon freshly ground nutmeg
- ⅓ cup vegetable oil or coconut oil
- 2 large eggs
- 1 egg yolk
- ¾ tsp. vanilla extract
- ½ cup chopped and toasted walnuts or pecans
- ½ cup shredded unsweetened coconut
Instructions
- 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.
