If you have followed my blog, you know that I have several mango trees in my yard. Last year was a bumper crop. I had more mangoes than I knew what to do with. I made everything with mangoes. Finally, we decided after giving many away to freeze the rest. We cut them into chucks and froze them - all 40 quart bags of them. Yes, I had mangoes!
Well, I try to use them as much as possible from the freezer, but it seems like they are multiplying in there. Guess what - my trees are loaded again. So I have been trying new and familiar recipes. I found this one and made changes. I sent it to work with my husband for all of his employees. I have to do something here !! They loved it so I am sharing it with you.
This bread is super moist and good for breakfast or anytime of the day. If you don't like mangoes, you can add other frozen fruit and I think it would be great. The recipe calls for fresh mangoes, but I used the ones from the freezer. You could use fresh or frozen. Just be careful to drain frozen fruit if they contain a lot of juice. See my note on the recipe.
This recipe calls to make it one large loaf pan, but I decided to use four small loaf pans instead.
You can see the coconut and the pecans in this photo.
I took some additional photos of my setting. I kept changing the dollies in the white vase.
My daughter gave me this little ceramic flower holder for tiny flowers like the ones the grand kids pick that usually have really short stems. It is so cute.
Well enough about my photos, here is the recipe.
Island Mango Bread print this recipe
This bread has lots of flavor that come together to make a yummy and quick bread.
½ cup sour cream
½ cup margarine
2 large eggs
1 cup sugar
1 ½ cups chopped mangoes (very ripe)
* I used frozen mangoes, thaw them and then drained the juice
½ - ¾ cup sweetened flaked coconut
1 teaspoon vanilla
1 teaspoon coconut extract
1 teaspoon rum extract
2 teaspoons baking soda
½ teaspoon salt
2 cups flour
⅓ cup raisins (optional)
½ cup pecans (optional)
Set oven to 350 degrees
1. Mix sour cream and margarine together until well blended
2. Add eggs, sugar and then extracts. Blend
3. Add mangoes and blend, then add coconut and raisins or nuts
4. Mix dry ingredients (except sugar) together and incorporate into the wet ingredients, stir till all is well combined. You can mix by hand or use your mixer.
5. Pour into a greased large loaf pan (5 x 10) and bake in a preheated 350 degree oven for about 55 minutes. You may need to tent the loaf pan with some aluminum foil for the last 15 minutes or so to prevent it from darkening too much.
* I used 4 small loaf pans instead of one large one and bake for about 45 minutes
6. When cool enough to touch, remove from pan and cool on a wire rack
Hope you enjoy this bread. Bon Appetite!
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