Mexican Mango Bread

Preheat the oven to 350°. Grease two 7x3" loaf pans. In a medium bowl, combine the flour, cinnamon, baking soda and salt. Add the dried cherries or raisins and stir until evenly distributed. In another bowl, with a whisk or an electric mixer, beat together the sugar, eggs, and oil until fluffy and light colored, about 3 minutes. Add the vanilla. Add the flour mixture to the sugar mixture and beat just until smooth. Do not overmix. With a large spatula, fold in the mangoes and lemon juice. Scrape the batter into the prepared pans. Bake in the center of the oven for 35 to 40 minutes, or until the top is firm, the loaf pulls away from the sides of the pans, and a cake tester inserted into the center comes out clean. Remove from the pans to a wire rack to cool completely. When cooled, wrap in plastic wrap and let stand at room temperature until ready to serve.


	\| home \| back to Recipes \| Mexican Mango Bread 2 c all purpose flour 2 tsp ground cinnamon 2 tsp baking soda 1/2 tsp salt 1/2 c dried cherries or raisins, soaked in hot water for 10 min and drained 1 c sugar 2 eggs 2/3 c vegetable oil 1 tsp vanilla 2 1/2 c chopped firm-ripe mangoes (about 3 1/2 lbs) 1 tbs lemon or lime juice Preheat the oven to 350°. Grease two 7x3" loaf pans. In a medium bowl, combine the flour, cinnamon, baking soda and salt. Add the dried cherries or raisins and stir until evenly distributed. In another bowl, with a whisk or an electric mixer, beat together the sugar, eggs, and oil until fluffy and light colored, about 3 minutes. Add the vanilla. Add the flour mixture to the sugar mixture and beat just until smooth. Do not overmix. With a large spatula, fold in the mangoes and lemon juice. Scrape the batter into the prepared pans. Bake in the center of the oven for 35 to 40 minutes, or until the top is firm, the loaf pulls away from the sides of the pans, and a cake tester inserted into the center comes out clean. Remove from the pans to a wire rack to cool completely. When cooled, wrap in plastic wrap and let stand at room temperature until ready to serve. Recipe featured in Bread Daily on 12/12/01.