Island Style Mango Bread

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(Original Post Date:  June 7, 2010)

Here is my updated version of the Mango Bread. (You can see that the top of the loaf is domed instead of being flat.)

I love mangoes.  But have you ever heard the phrase, “Your eyes are bigger than your stomach”?  Apparently, that was me.  I was at the Asian market, and bought this huge box of mangoes.  I ate about half of them within a week… but the remaining mangoes were starting to get a little too soft.

Time to make mango bread!  With the addition of coconut and macadamia nuts, this has a nice “island” flavor to it.  (That would be the Hawaiian Islands, not to be confused with the South Shetland Islands of Antarctica…)

 

UPDATE 6/20/2013:  This is still one of my favorite recipes to make with mangoes… but I have always been a little bit disappointed by the look of the loaves produced.  I prefer quick breads to have a domed top, and this recipe always gives a bit of a flat top.  

This was the flatter topped loaf that the original version of the recipe produced

Well, after reading the awesome book “BakeWise: The Hows and Whys of Successful Baking” by Shirley Corriher… I know now why this happens.  This recipe in it’s original form has the wrong ratio of baking soda to baking powder.  Originally, I used 1 tsp. baking powder and 1 T. (which is 3 tsp.) of baking soda.  According to Ms. Corriher (a biochemist with classic French culinary training), 1 tsp. baking powder will leaven 1 c. of flour.  If using baking soda, then only 1/4 tsp. of baking soda is required to leaven 1 c. of flour.  After trying different combinations of baking powder to baking soda, I think the recipe works MUCH better by using 1 T. (3 tsp.) of baking POWDER, and only 1/2 tsp. baking SODA.  The recipe below is the updated version.

Also, I found a bottle of something called “Coconut Bakery Emulsion” at Home Goods for $3.  I substituted the vanilla extract with the Coconut Bakery Emulsion and decreased the cinnamon to 1 tsp. (instead of 1 T.) – and loved the variation of more coconut flavor mixed with the mango.  You can do it either way – using the full amount of cinnamon + vanilla extract, or change it up and try coconut emulsion instead (if you can find it) with a little less cinnamon.

Mango Bread:

  • 4 c. flour
  • 1/2 tsp. baking soda
  • 1 T. (which is 3 tsp.) baking powder
  • 1 tsp. salt
  • 1 T. cinnamon
  • 1/2 tsp. ground ginger
  • 2 c. sugar
  • 1 c. brown sugar
  • 3 T. vanilla extract (or Coconut Bakery Emulsion)
  • 1 c. canola oil
  • 1/2 c. plain yogurt
  • 6 eggs
  • 4 c. chopped mangoes
  • 2/3 c. chopped macadamia nuts
  • 1 c. flaked coconut

1.  Preheat the oven to 350 degrees and grease and flour 2 loaf pans.  (This time I was feeling a little lazy, and instead of using my metal loaf pans, I just sprayed my two silicone loaf pans with non-stick spray.)

2.  Sift the flour, baking soda, baking powder, salt, and spices in a large bowl.

3.  Combine the sugars, vanilla, oil, yogurt, and eggs in another bowl.  Mix thoroughly.

4.  Slice the mangoes, remove the skin, and chop the fruit into small pieces.  I used about 6 small mangoes to get about 4 c. of chopped mango.

5.  Dump the wet ingredients into the dry, and mix until just combined.

6.  Fold the mangoes, macadamia nuts, and coconut into the batter.

7.  Divide the batter between the two loaf pans, and sprinkle with sugar or decorating sugar.

8.  Bake at 350 degrees for about 1 hour and 5 minutes.  Remove and cool for 5 minutes on a wire rack before inverting.  Cool completely before wrapping with plastic wrap to store.

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