We have been enjoying the wonderful tropical flavor of mangoes. I feel blessed that I can get them here in East Tennessee. After living in Miami Shores, Florida for a period of years, I miss all the tropical fruits and vegetables, flora and fauna that abound. I miss visiting Fairchild Botanical Gardens and return at every opportunity.
The bread is in the oven and the aroma is wonderful. Can't wait to get it out and let it cool for a bit...and then enjoy with a cup of Cuban Espresso café.
My first little trick I have learned is to create a parchment sling to aid in removal from the pan. This trick has saved many a frustrating moments.
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Mango Coconut Loaf
2 c all purpose flour
2 ts baking soda
1 c sugar
2 ts cinnamon
1/2 ts salt
1/2 ts cardamom; ground
1 ts vanilla extract
3/4 c canola oil
2 mangoes; finely chopped
1/2 c coconut
Preheat oven to 350F. Prepare eight inch loaf pan. Line with parchment sling for easy removal.
Sift flour into a large bowl. Add baking soda, sugar and cinnamon, salt, ground cardamom and stir the dry ingredients to combine.
In a medium bowl, beat eggs, add vanilla extract and canola oil. Whisk to combine; add to dry ingredients.
Using a rubber spatula or wooden spoon stir to combine the wet and dry ingredients. Fold in the finely chopped mangoes and coconut.
Pour batter into the parchment lined, greased loaf pan. Bake for 55 to 60 minutes or until inserted toothpick comes out clean.
Let cool in pan for 10 minutes. Remove bread from pan. Remove parchment
paper. Cool on cooling rack.
Slice and enjoy. Works very nice the next day sliced like a pound cake
topped with fresh whipped cream.
Yield: 8" loaf
** Exported from Now You're Cooking! v5.88 **
|Chopped Mango and Coconut|
This batter will be thick until you add the mangos
and coconut. Spread into prepared loaf pan.
Ready to Enjoy
andEnjoy YOUR Wonderful World!