Mango Pecan Bread Recipes

MAGIC MANGO BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
• In a large bowl, sift together flour, baking soda, salt and cinnamon. In a large bowl, beat together the butter, oil and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla. Blend this mixture into the flour mixture; just to combine. Fold in the mango, raisins, walnuts and coconut; mixing just enough to evenly combine.
• Let stand for 20 minutes then bake in preheated oven for 50 to 60 minutes or until a toothpick inserted into center of the loaf comes out clean.

MANGO BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 loaf pans.
• Sift flour, baking soda, cinnamon, and salt together in a large bowl; make a well in the center.
• Whisk eggs, butter, sugar, and vanilla extract together in a separate bowl. Fold mango, coconut, and walnuts into the egg mixture; pour resulting mixture into the well in the center of the flour and mix well. Pour batter into prepared loaf pans and let sit at room temperature for 20 minutes.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

MANGO-PECAN BREAD

Steps:

• Tip: because mangos are so fibrous, the best way to mash them is to pulse in a food processor; aim for a texture that resembles cottage cheese.
• Preheat oven to 350°; coat a 9 x 5 x 3 inch baking pan with nonstick oil-and-flour baking spray; set aside.
• Whisk the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt together in a big bowl.
• Add in the pecans and raisins; toss well; then make a well in the middle of the dry ingredients.
• Combine the mashed mango, eggs, oil, and vanilla in a bowl; pour into the well in the dry ingredients and mix only enough to combine; the batter should be lumpy.
• Scoop the batter into the prepared pan; spreading to the corners; bake in the lower third of the oven for 50-55 minutes or until the bread begins to pull from the sides of the pan and cake tester comes out clean.
• Cool bread in the pan on a wire rack for 10 minutes, then loosen around the edge with a small thin-blade spatula and turn out.
• Cool the bread right side up to room temperature before cutting.