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Thursday, October 6, 2011

Fresh Mango Bread

I've been dying to bake this for a long time . I tend to think mango as a filling , topping , making it into milkshake or ice cream but not as main ingredient in a ( baked ) cake ^-^" . So , when I saw this recipe from Dorie Greeenspan's book that I borrowed ( as always :D ) from the library , and think why not . Obviously , 'tis not the mango season , but there's still some mango from the Philippines ( it's the BEST hee hee ) in our wet market . It's more a cake than a bread though and that's the way I like it :D . Instead of raisins , I use dessicated coconut because I love the chewiness and crunchiness it gives to a baked goods .

Fresh Mango Bread

3 large eggs
3/4 cup flavorless oil , such as canola or safflower ( I scaled it down to 2/3 cup )
2 1/2 cups all-purpose flour
1 cup sugar
1 tsp baking powder
1 tsp baking soda
1 1/2 tsps ground ginger
1 tsp ground cinnamon
1/4 tsp salt
1/2 cup packed light brown sugar
2 cups diced mangoes
1/2 cup moist , plump golden raisins
grated zest of 1/2 lime

* Preheat the oven to 350°F/180°C . Butter an 8 1/2 -x-4 1/2 -inch loaf pan ( I use 9x5 ) , dust the inside with flour and tap out the excess.
* Whisk eggs and oil together.
* In a large bowl , whisk together the flour , sugar , baking powder , baking soda , spices and salt . Rub the brown sugar between your palms into the bowl , breaking any lumps , then stir in .
* Pour the wet ingredients over dry , switch to a sturdy rubber spatula or wooden spoon and mix until blended - the batter will be very thick ( really more like a dough than a batter ) ( but in my part it's not that thick :D ) and not easily mixed , but persevere , it will soon come together .
* Stir in mango , raisins and zest . Scrape the batter into the pan and smooth the top with a rubber spatula .
* Bake the bread for 1 1/2 hours or until it is golden brown and a thin knife inserted into the center comes out clean . If the bread looks as if it's getting too brown as it bakes , cover loosely with a foil tent . Transfer the pan to a rack and cool for 5 minutes before running a knife around the sides of the pan and unmolding .








the ( mad ) batter ^_^

4 comments:

  1. How I would love a slice of that with my coffee this morning! I will need to make a note and get some mangoes to make this lovely bread. The picture tells me all I need to know-simply delicious!

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  2. Tina , it's a good recipe , minutes after I took it out from the oven , I immediately cut and tasted it hahahaha

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  3. Hey Sonia ,'tis really good when eaten warm because the crust is really crunchy :)

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