Fresh Mango Bread Food

MANGO BREAD

Steps:

• Preheat your oven to 350 degrees F.
• Grease a 9 x 5 inch loaf pan.
• In a mixing bowl, combine the flour, baking soda, cinnamon and salt. Form a well in the center of the mixture and add the sugar, eggs, macadamia nuts, walnuts and the oil. Add mango and slowly incorporate into the flour mixture.
• Pour this mixture into the prepared loaf pan and bake for about 45 minutes, or until a knife inserted into the center comes out clean.
• Let cool. Slice and eat!

FRESH MANGO MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Combine flour, sugar, baking powder, and salt in a bowl. Beat eggs, cream, and butter until smooth in another large bowl. Stir flour mixture into egg mixture until batter is moistened. Fold mango into batter until just combined. Evenly divide batter into prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes.

FRESH MANGO BREAD

Steps:

• Preheat oven to 350 degrees.
• Combine all of the dry ingredients.
• Beat eggs with oil and add to flour mixture.
• Add mangos, lemon juice and raisins.
• Mix well.
• Pour into 2 greased 8x4 loaf pans.
• Bake for about 1 hour or until toothpick comes out clean.

MANGO MUFFINS

Steps:

• In a large bowl, combine the first five ingredients. In another bowl, combine the eggs, oil and lime juice; add to the dry ingredients just until moistened. Stir in the mango, banana, raisins and nuts., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

24 BEST WAYS TO USE MANGO (+ RECIPE COLLECTION)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a refreshing mango treat in 30 minutes or less!

MANGO BREAD

Steps:

• Heat oven to 350ºF. Spray two 9 x 5-inch loaf pans with no-stick cooking spray.
• Combine flour, sugar, salt, baking soda, baking powder, cinnamon and ginger in large bowl. Combine oil, eggs and vanilla in medium bowl. Add to flour mixture and stir just until moistened. Fold in mango, raisins, nuts and coconut. Divide evenly between prepared pans.
• Bake for 45 to 50 minutes or until wooden toothpick inserted into center of each loaf comes out clean and loaves are golden. Cool in pans 10 minutes. Remove from pans. Cool completely on cooling rack.

FRESH MANGO BREAD

Steps:

• Center a rack in the oven and preheat the oven to 350?F.
• Butter an 8 1/2 x 4 1/2-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 over baking.).
• 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, and then stir it inches 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 1-1/2 hours, or until it is golden brown and a thin knife inserted into 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.) 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.

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:

• To prepare batter, in a large mixing bowl cream the butter and sugar. Add the mango puree, egg, vanilla and lime juice.
• In a separate large bowl, combine the flour, baking powder, baking soda and cinnamon. Add the mango mixture to the flour mixture, stirring until the dry ingredients are just moistened. Stir in the walnuts and diced mango.
• To bake the mango bread, preheat the oven to 350°F. Coat a 9x5x3 inch pan with cooking spray. Pour the batter into the prepared loaf pan. Bake for 40 minutes, or until a toothpick inserted in the center comes out clean.
• Cool in the pan for 10 minutes before removing from the loaf pan. Allow to cool for 1 hour on a rack before serving.

MANGO BREAD

Steps:

• Combine flour and soda, whisking together.
• Form well in center.
• Place well beaten eggs in well and with a spoon mix well.
• Stir in remaining ingredients and pour into greased breadpan.
• Bake at 350 degrees F for 1 hour.
• Turn out onto cooling rack.
• Cool to room temperature, then slice and serve.

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 BREAD

Steps:

• Preheat oven to 350 degrees.
• Line bottom and sides of 2 9"x5" loaf pans with wax paper and grease.
• Sift together flour, baking soda, cinnamon and salt. Set aside.
• With an electric mixer, cream the butter until fluffy.
• Beat in the eggs and sugar until light and fluffy. Beat in oil.
• Fold in dry ingredients to creamed mixture in 3 batches.
• Fold in mangoes, 1/2 cup of the coconut and raisins.
• Spoon mixture into pans.
• Sprinkle over the remaining coconut.
• Bake until a cake tester inserted in the centre comes out clean, about 50-60 minutes.
• Let stand for 10 minutes before transfering to a rack to cool.