A Passion for Maui and making every day a work of art

Maui Mango Bread

Aloha everyone,

On Maui, in the summer months, mangoes are happening! The hot dry sides have the big ones we love called Hadens. There are many varieties like Fairchild, common, cigar, and small ones in Hana. When Mangoes are plentiful we eat them like crazy but then we have to do something so I love to make Mango Bread and also Mango Jam. Some people pickle mango in thin slices and others do crack seed mango which is the fruit that is left on the seed broken into pieces. It’s really good to suck on.

This week I baked about 24 small loaves. It took me three batches to perfect it. The first batch had only 2 cups of mango. Was moist but not awesome. The second batch I added Papaya and was really good. The third batch I increased the mangoes to 2 and a half cups of fruit and this was to die for!

Here’s the recipe and pics below.
Sift together:
2 cups flour (unbleached all-purpose)

2 tsp. baking soda
2 tsp. cinnamon
into a large bowl..

Add:

2 1/2 cups mango slices crushed
3 eggs lightly beaten
1 cup vegetable oil

I crush the mango pieces with the whisk to make sure they are evenly distributed. Whisk all this together quickly and add 1 cup sweetened coconut flakes to the mix.

If you like nuts now is the time to add your 1 cup of crushed walnuts, macadamia nuts or pecans and then pour into your baking pans. Either two loaf pans or 8 mini loaf pans. I have a Martha Stewart non-stick 8 pan piece. I love it. Though it is non-stick, I still oil it lightly before adding the batter to the pans. Leave about a half inch below the top if you want to make sure the loaves don’t stick together. Otherwise you’ll have to cut them apart.

Martha Stewart Non- stick Mini loaf pans
Preheat oven to 350 degrees.

Bake at 350 degrees for about 40-45 minutes or until a bamboo skewer comes out clean. Larger loaves may take 50-55 minutes, but these mini loaves cook much faster. Check at 35 minutes.
Cool, then slide a butter knife around the edges, tap the pan to loosen and remove breads.

Bon Appetit!

Slice them and ENJOY with a good cup of coffee or milk. So ono!

So tell me readers what do you think of my mango bread?

Aloha until next time, I’m making Portuguese Bean Soup a favorite here in Hawaii.

Marilyn

Kihei, Maui

Coconut Palms at Kalama Park, Maui.
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2 responses

  1. I love mango bread. Never seen or had it with chunks of mango as you've shown. I can only imagine how good it must taste…and, in my imagination, I can only dream of a very moist cake bursting with all sorts of mango flavors. To top it off a scope of vanilla bean ice cream from Lappert's Wailea would make my dream even dreamier! YUM!

    August 20, 2009 at 7:45 am

  2. Wes, I was thinking the same thing! Vanilla ice cream would be awesome on this mango bread.Yum is right!

    August 21, 2009 at 7:25 am

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