1/2 cup (1 stick/4 oz/113g) unsalted butter
1 cup granulated sugar
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
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.
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
Date: October 3, 2005