Cranberry Mango Bread Food

CRANBERRY MANGO BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, beat together eggs and sugar until smooth. Thoroughly blend in mango puree, orange zest, and canola oil.
• In a separate medium bowl, sift together flour, salt, and baking powder. Blend into the mango mixture. Fold in cranberries and walnuts. Transfer to a medium loaf pan.
• Bake 55 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Cool 10 minutes before turning out onto a wire rack.

MANGO BREAD

Steps:

• In a bowl, mix flour, baking soda, cinnamon and salt.
• Beat in another bowl sugar, mango, eggs, oil and vanilla.
• Add the flour mixture to the eggs mixture. Mix well.
• Add in the raisins and nuts in the mixture and incorporate equally.
• Pour the dough in 2 cake pans (10 x 20 cm) or in 24 muffins cups (smalls).
• Cook in the oven at 350 F, 40 to 45 minutes for the cakes.
• Cook in the oven at 350 F, 20 to 25 minutes for the muffins.
• It's ready when the knife inserted in the middle comes back dry.
• Let cool before serving.
• The cakes or muffins can be freeze.

CRANBERRY MANGO CHUTNEY

Steps:

• Rinse cranberries removing any stems or bad berries.
• Peel and cut mangoes into 3/4-inch cubes.
• Combine the vinegar, Fructevia (or Steviva Brand Stevia Blend or a dash to taste of Stevia Powder), jalapeno, onion, garlic, salt, black pepper, mustard, cinnamon, allspice and coriander.
• Place the sauce pan on the stove and bring to a boil for about 2 minutes, stirring.
• Add in the cranberries, cook 2 minutes longer or until the cranberries begin to pop.
• Reduce the heat to a simmer. Add mango and raisins and continue at a simmer for 10 - 15 minutes more stirring occasionally. All the liquid should be absorbed and the fruit should be soft but not mushy.
• Remove from the stove and let cool.
• Serve at room temperature.
• Leftovers can be refrigerated in an airtight container for about 2 weeks.
• If canning, use safe practices.