Diana's Desserts - www.dianasdesserts.com

Diana's Mango Bread with a St. Kitts Twist

Servings: Makes 2 (9 x 5-inch) loaves
Mangoes are plentiful from June thru August in St. Kitts and Nevis in the Carribean. So I put a St. Kitts/Nevis twist to Diana's Mango bread.

This is lovely with tea, coffee or vanilla ice cream.

2 cups all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
1 cup butter
1 1/2 cups granulated sugar
3 eggs
2 cups fresh mango puree, (approximately 2 medium or 4 small mangoes)* (see Mango Purée below)
1/2 cup toasted coconut
3 tbsp. shredded fresh ginger
1 cup raisins soaked in 1/2 cup rum, brandy or combination of both
1/4 cup chocolate chips

Preheat oven 350 degrees F. Grease or spray with nonstick cooking spray two (9 x 5-inch) loaf pans and line bottom of pans with parchment paper. Grease or spray parchment paper also.

In a small bowl, soak the 1 cup raisins in 1/2 cup rum, brandy or combination of both. Set aside.

*Note: If needed, raisins may be soaked in 1/2 cup warm water instead of rum or brandy.

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

With electric mixer set on medium speed, beat butter and sugar until light and fulffy. Reduce mixer to #2 speed, add eggs one at a time, then turn off mixer. With a wooden spoon stir in mango puree. Gently fold flour mixture into mango mixture, then fold in toasted coconut, shredded ginger and chocolate chips.

Drain raisins well and fold into batter. Spoon batter in prepared pans. Bake in preheated oven for 1 hour to 1 hour and 10 minsutes. Let cool in pans for 15 minutes then transfer to wire rack to cool completely.

Mango Purée

2 medium (or 4 small) mangoes, peeled, pitted and cut into pieces
6 tbsp. granulated sugar
1 1/2 tbsp. lemon juice

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

Makes 2 (9 x 5-inch) loaves.

Photograph taken by Diana Baker Woodall© 2006

Source: Adapted from a Diana's Desserts Recipe
Submitted By: Tessa Crag Chaderton
Date: September 1, 2006