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Mango Bread with Crystallized Ginger

in Diana's Recipe Book

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(total ratings: 1)
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Servings: 8-10
In a tropical mood? Try making your next quick bread using delicious fresh mangoes (some mangoes are available as early as January, but those that come on the market later are generally of better quality. Mexican mangoes are plentiful from April through September; Florida mangoes are in good supply from May through August, usually peaking in June and July). Mangoes have a wonderful flavor, a taste similar to if you were to combine pineapple and peaches. If you want, add shredded coconut or chopped macadamia nuts (or both) to the ingredients for an authentic "island" delight.

1/2 cup (1 stick/4 oz/113g) unsalted butter
1 cup granulated sugar
3 eggs
1 cup fresh mango puree, approximately 1 to 2 medium sized mangoes* (see Mango Purée below)
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup crystallized ginger, diced into small pieces

Optional Ingredients:
1/4 cup shredded coconut
1/4 cup chopped macadamia nuts, toasted

Preheat oven to 350 degrees F (180 degrees C). Butter or spray with nonstick cooking spray a 9 x 5-inch loaf pan. Line bottom of pan with parchment paper and butter or spray paper also. Set aside.

In a small bowl, combine flour, baking soda and salt. Set aside.

With an electric mixer set on medium to medium-high speed, beat butter and sugar until well blended. Reduce mixer speed to low and add the eggs, one at a time, and beat on medium speed until the mixture is creamy. Stir in the mango puree by hand.

Using a wooden spoon, stir the dry ingredients into the mango mixture. Gently fold in the crystallized ginger (and shredded coconut and/or chopped macadamia nuts, if using).

Spoon the batter into prepared loaf pan (batter will be quite thick). Bake in preheated 350 degree F (180 degree C) oven for 55-60 minutes, or until a toothpick or wooden skewer inserted into center of bread comes out clean. Remove from oven and let cool in pan for 15 minutes, then remove bread from pan and transfer bread to a wire rack to cool completely.

Makes 1 (9 x 5-inch) loaf, approximately 8 to 10 servings.

Mango Purée

1 medium (or 2 small) mangoes, peeled, pitted and cut into pieces
3 tbsp. granulated sugar
1 1/2 tbsp. lemon juice

Purée mango, sugar and lemon juice in blender or food processor until smooth.

Pureed mango can be kept refrigerated for up to 3 days, or freeze in tightly sealed or vacuum packed freezer bag for up to 8 months to one year.

Photograph taken by Diana Baker Woodall© 2005

Source: DianasDesserts.com
Date: October 3, 2005


Reviewer: Baker Bob
This bread is delicious, and fairly easy to make. It is even easier if you can find fresh mango already sliced. I discovered fresh slices at Trader Joes and Costco. I used stem ginger in syrup the first four times simply because it was in my pantry. I rinsed off the syrup and chopped it in a food processor. I replaced the macadamia nuts with brazil nuts at first. I recently made two gluten free loaves with crystallized ginger, coconut and macadamia nuts. The result was simply superb. The only drawback to this recipe it the cost of crystallized ginger and macadamia nuts. I have gotten compliments every time I have made this bread. I will be baking this again. And again.


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