Mango bread bursting with flavor

End of Summer and we’ve still got mangos dropping from the trees here in Hawaii. So what to do with all the not so perfect ones? A little bruise won’t hinder the taste when baked. Heat turns wet mango chunks thick and sweet like jam. In a fruit/nut bread the taste is true and delicious. I like my fruit to be chunky and not fully mashed or mixed in so it’s like taking a bite out of the fruit itself. A really important note:  the trick to a tender crumb is to not over-mix the batter once you combine the wet and dry ingredients. Otherwise what you get is a tough dough when the gluten is activated. I’ve not tried cake flour, but that would work too, or pastry flour (as it contains less gluten). This basic recipe works well for other fruit/nut combos too such as banana-walnut bread.

Here’s the basic recipe. Happy Baking!

Chunky Mango-Macnut-Coconut bread.

1 1/2 cups chunky mango fruit, from about 2-3  large ripe mangoes (I used Hayden variety).

1 cup raw unsalted macadamia nuts, toasted then chopped coarse.

1/2 cup unsweetend shredded dried coconut, toasted.

1 1/2 cups flour, all purpose or pastry flour works

1/2 cup almond flour/meal

3/4 cup sugar

1/2 tsp. kosher salt

3/4 tsp. baking powder

2 large eggs, lightly beaten

6 tbsp. unsalted butter, melted and cooled

1/4 cup plain yogurt (sour cream works too)

1 tsp. vanilla extract

1 tablespoon turbinado sugar (optional topping)

1) Heat oven to 350 degrees.

2) toast nuts and coconut in oven for about 5-7 minutes. Check frequently as they are prone to burning. Should be a nice shade of caramel brown.

3) If using a loaf pan, grease bottom of pan only with butter, then lightly flour, tapping out excess. If using a non-stick pan grease and flour all sides. This recipe also works for muffins, and I use muffin tin liners, preventing me having to do this step.

4) whisk dry ingredients together in a large bowl (flour, sugar, salt, baking soda, nuts and coconut flakes).

5) Mix chunky cut mango, yogurt, eggs, butter, and vanilla in medium bowl.

6) Lightly fold mango mixture into dry ingredients with rubber spatula or wooden spoon until JUST COMBINED. Should be thick and chunky, and ribbons of flour are ok. It’s important to not over mix, otherwise it’ll be tough by activating too much gluten.

7) Scrape batter into prepared loaf pan or muffin tins. Top with turbinado sugar for a glistening look post bake.

8) Bake until golden brown, and when a toothpick comes out clean from center. Depending on your oven, and size of loaf (55-115 mins) or muffins (25-35 mins). Once done, remove from oven and let cool on a wire rack for about 5 minutes. Then remove from pan and let cool 10-15 minutes on wire rack (this will help keep the bottom crusty and not soggy).

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