Mango Bread With Mango Puree Food

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:

• 1. Preheat oven to 350 degrees. Grease a 9 x 5-inch loaf pan.
• 2. Sift dry ingredients together into a large mixing bowl. Make a well and place all other ingredients into the well, blend all ingredient together but do not over mix.
• 3. Pour into greased loaf pan let stand for 15 minutes, then bake for 45 minutes to 1 hour. Do a toothpick test, if it comes out clean, it's done.
• 4. Remove from heat onto a wire rack, let cool.

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 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 (WITH MANGO PUREE)

Steps:

• MANGO BREAD 2 eggs 1/2 c. sugar 1/2 c. vegetable oil 1/4 c. honey 2 c. mango puree Beat eggs until fluffy. Beat in sugar, then oil and gradually add honey. Add mango puree. In another bowl, combine flour with cinnamon, baking soda and salt. Beat into mixture gradually. Stir in vanilla, walnuts and raisins. Pour into 2 lightly greased and floured loaf pans and let stand at room temperature 20 minutes. Preheat oven to 350 degrees. Bake 50 to 60 minutes, or until bread tests done. Delicious sliced, toasted and served with sweet unsalted butter.

MANGO BREAD

Steps:

• Preheat oven to 325°. In a large bowl, whisk flour, sugar, cinnamon, baking soda and salt. In another bowl, whisk eggs, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in mangoes and if desired, walnuts and raisins. , Transfer to a greased 13x9-in. baking dish lined with parchment. Bake until a toothpick comes out clean, 1-1/4 to 1-1/2 hours Cool completely in dish on a wire rack.

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.

HAWAIIAN MANGO BREAD

Steps:

• Preheat oven to 350°F.
• Grease and flour two 9x5 inch loaf pans.
• Sift the flour, baking soda, baking powder and cinnamon into a small bowl.
• In a large mixing bowl, combine eggs, oil and sugar and mix with dry ingredients until well blended.
• Fold in mango, raisins, nuts and coconut.
• Pour into loaf pans and bake 45 to 50 minutes or until a toothpick inserted in the center comes out clean.
• Let cool 10 to 15 minutes, unmold and let completely cool on baking racks.

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.

BANANA AND MANGO BREAD

Steps:

• In a bowl, cream the butter with sugar until fluffy; beat in eggs, one at a time, until incorporated.
• In another bowl, combine self-rising flour with salt, cinnamon and nutmeg.
• Combine mashed bananas with mango puree.
• Mix the dry ingredients and banana mixture, alternately, into the creamed mixture until batter is just combined; fold in raisins and nuts.
• Pour batter into 2 greased 8 1/2 by 4 1/2 inch loaf pans.
• Bake at 350 degrees for 50 - 60 minutes or until cake tester inserted in the center tests done.
• Leave in pan for 10 minutes; remove from loaf pans and let cool on racks.