Fresh Mango Bread



I love mangoes and was very curious to see this recipe...wasn't really sure what to expect because I've never cooked/baked mangoes before plus I've always enjoy them fresh... all i know lots of food blogger hv tried baking it and simply loved it... so since i hv 4 not so sweet mangoes standing in my fridge.. i thought why not gv it a go ey..

The aroma coming from the oven as this bread was baking was wonderful...it tasted very similar to banana bread tho. The mangoes did impart a very subtle flavor to the bread, but it wasn't very prominent... Sonia ate the whole slice to herself... i like it but not crazy abt it.....hb on the other hand loves it..he ate it with ben&jerry ice cream hehhe

Recipe by Dorie Greenspan

Ingredients
3 large eggs
3/4  cup flavorless oil, such as canola or safflower (i used canola oil)
2 1/2 cups all purpose flour
1 cup sugar
1 tsp baking powder
1 tsp baking soda
1 1/2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp salt
1/2 cup (packed) light brown sugar
2 cups diced mango
3/4 cup moist, plump golden raisins
Grated zest of 1/2 lime


Method
Center a rack in the oven and preheat the oven to 350 degrees F. Butter an 8.5 x 4.5 inch loaf pan, dust the inside with flour and tap out the excess. Put the pan on an insulated baking sheet or on two regular baking sheets stacked one on top of the other. (This extra insulation will keep the bottom of the bread from overbaking).

Whisk the 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 up any lumps, then stir it in. Pour the wet ingredients over the 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) and not easily mixed, but persevere, it will soon come together. Stir in the mango, raisins, and zest. Scrape the batter into the pan and smooth the top with a rubber spatula.

Bake the bread for 1.5 hours, or until it is golden brown and a thin knife inserted ino the center comes out clean. (If the bread looks as if it’s getting too brown as it bakes, cover it loosely with a foil tent). I did this at 45 minutes. Transfer the pan to a rack and cool for 5 minutes before running a knife around the sides of the pan and unmolding. Invert and cool to room temperature right side up on the rack.



Errr well i am supposed to bake something using half and half cream and sour cream since its expiring tomorrow and look at what i baked today! welp i better sit down and think hard what to do with my 1L of half and half and sour cream by tonight

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