Mangobananabreakfastdelight Recipes

MANGO-BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Take about 1/4 of the chopped mango and puree in a food processor or blender until it is the same consistency as mashed bananas; it should yield about 1/2 cup pureed mango. Reserve remaining chopped mango.
• Sift flour, baking soda, cinnamon, salt, and pumpkin pie spice together in a large bowl.
• Combine butter, white sugar, and brown sugar in a small bowl until blended; mix in eggs and vanilla extract. Fold into the dry ingredients until just combined. Fold in chopped mango, pureed mango, banana, coconut, and walnuts. Let sit for 10 to 15 minutes. Pour into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 65 minutes.

MANGO DELIGHT

Steps:

• Cut the bread slices into cubes and toast them.
• Dip these in mango juice.
• Cut the mangoes and mash them.
• Cook the vermicelli in water.
• Take a serving bowl.
• First spread a layer of the bread slices (toasted) and soaked in mango juice.
• Add a layer of cooked vermicelli.
• Pour condensed milk to form a thin layer.
• Evenly spread the mashed mango on top of the vermicelli layer.
• Sprinkle cornflakes above this and pour condensed milk to form a thicker layer.
• Sprinkle cashewnuts and decorate with mango slices and vanilla ice-cream topped with a cherry.
• Keep the bowl, covered, in the refrigerator for about 2-3 hours.
• Serve cold!