Mango and Nut Bread
Sometimes when I go to the market, my greengrocer asks me if I’d like a nice deal on really ripe fruit, the really squishy ones that people don’t want to buy anymore. She knows I bake a lot and I usually say yes. So yesterday she showed me these mangoes, really ripe and sweet scented. At half the price, I immediately said yes.
For a while now, I’ve been meaning to make mango bread, but I never really got around to it. So, mango in shopping tote, I debated with myself on the short trip home how I should make said mango bread. I knew I wanted it to be moist as opposed to cake-y and dry, so some type of liquid had to go in it. The idea of milk and mango together didn’t sit right with me, so I thought about orange juice. When I got home, I noticed we were out of oranges, but I managed to find a tiny tangerine and I used that instead.
This recipe is quite easy and quick. All you need is 15 minutes for prepping and another 45 for baking. This bread keeps very well, so you could easily make it a day ahead you’re planning to serve it. Also, if there’s still some left over and it’s a bit dry, I recommend you toast it and butter it for a nice breakfast treat. I think you could also bake it in a cake pan and top it with coconut cream for a more festive dessert.
Mango & Nut Bread
200gr/1 cup coconut sugar or unrefined brown sugar
3 large eggs
1 mango, fleshed and diced
2tsp tangerine juice
50 gr/1/2 cup shredded coconut
70gr/1/2 cup chopped pecan nuts or walnuts
250gr/2 cups flour
1tsp baking soda
1tsp ground cinnamon
Preheat oven to 180C/380F. Butter and lightly flour a loaf pan. In the bowl of a standing mixer fitted with the paddle attachment, cream the butter and the sugar. Add the eggs and beat well after each addition. Add the diced mango, tangerine juice, coconut, nuts and mix to combine. In another bowl, mix the flour, baking soda, salt and cinnamon. Add the dry ingredients to the mango mix and stir until well combined. Pour into pan and bake for 45 min to 1 hour, depending on your oven.