Diana's Desserts - www.dianasdesserts.com

Fresh Mango Nut Bread

Servings: Makes 1 loaf
What is a Mango?

Mango, a tropical fruit once the size of a small pear, but today many mango hybrids are the size of large grapefruits. Originally cultivated in India, but now Mangos are grown in many places in the world besides India, such as Mexico, and Florida and California in the United States. Mangos are a key ingredient in some of the best chutneys, and have become quite popular in baking and cooking. The fruit is a yellow shaded red color when ripe and is a little soft to the touch. They are peeled before eating. Mangos are best when served chilled. A delicious taste; a bit like a combination of a pineapple and a very ripe peach.

Add this taste of the tropics this summer to your next quick bread! You'll be glad you did....Diana

1/2 cup vegetable oil
3/4 cup granulated sugar
2 large eggs
2 cups all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
3/4 cup fresh mango, peeled and diced
1 tbsp. lime juice
1 tsp. finely grated lime rind
1/4 lb. pecans, shelled and chopped

1 cup confectioners' sugar, sifted
Rind of 1 lime, finely grated
1-2 tbsp. lime juice

Confectioners' sugar, for dusting top of quick bread

Preheat oven to 350 degrees F (180 C). Grease a 9 x 5-inch loaf pan.

In large bowl, beat oil with sugar until smooth. Add eggs, one at a time. Combine flour, baking soda and salt; add to sugar mixture. Fold in mango, lime juice, grated lime rind and nuts. Pour batter into prepared loaf pan. Bake in preheated 350 degree F (180 C) oven for 45 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.

In separate bowl, combine confectioners' sugar and grated lime rind. Add lime juice until mixture is spreading consistency. Drizzle over loaf. Sprinkle with additional sifted confectioners' sugar if desired.

Makes 1 (9 x 5-inch) loaf.

Source: DianasDesserts.com
Date: Aug. 4, 2002