Dyna-Mango Bread

Dyna-Mango Bread Recipe - Delicious Mango Bread with Nuts and Lemon Juice

Preparation time: 20 minutes | Cooking time: 1 hour | Servings: 16

Introduction

Dyna-Mango Bread is a delicious and moist bread that is perfect for breakfast or as a snack. The combination of sweet mangos and crunchy nuts makes this bread a favorite among many.

History

The recipe for Dyna-Mango Bread has been passed down through generations in many families. It is believed to have originated in the tropical regions where mangos are abundant and commonly used in cooking.

Ingredients

1 cup of butter
1.5 cups of sugar
4 eggs
0.5 tsp of salt
2 tsp of baking soda
4 cups of flour
1.5 cups of diced mangos
2 tbsp of lemon juice
1 cup of chopped nuts

How to prepare

Cream together the butter and sugar.
Add the eggs.
Stir in the dry ingredients, mangos, and lemon juice.
Pour the mixture into two 8-inch loaf pans.
Bake at 350°F (177°C) for 1 hour or until the loaf is fully cooked.
Allow the loaves to cool in the pans for 10 minutes.
Remove the loaves from the pans and let them cool completely.
For optimal results, wrap the loaves in foil and serve them the next day.

Variations

You can add dried fruits like raisins or cranberries for added sweetness and texture.

Cooking Tips & Tricks

Make sure to use ripe mangos for the best flavor.

- Do not overmix the batter to avoid a tough bread texture.

- You can add a sprinkle of cinnamon or nutmeg for extra flavor.

Serving Suggestions

Serve Dyna-Mango Bread warm with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.

Cooking Techniques

Creaming the butter and sugar together helps to create a light and fluffy texture in the bread.

Ingredient Substitutions

You can use any type of nuts or even omit them if you prefer a nut-free version of the bread.

Make Ahead Tips

You can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours before baking.

Presentation Ideas

Slice the Dyna-Mango Bread and arrange it on a platter with fresh mango slices for a beautiful presentation.

Pairing Recommendations

Enjoy Dyna-Mango Bread with a cup of hot tea or coffee for a delightful snack.

Storage and Reheating Instructions

Store leftover Dyna-Mango Bread in an airtight container at room temperature for up to 3 days. To reheat, simply warm the slices in the microwave for a few seconds.

Nutrition Information

Calories per serving

Each serving of Dyna-Mango Bread contains approximately 300 calories.

Carbohydrates

Each serving of Dyna-Mango Bread contains approximately 30g of carbohydrates.

Fats

Each serving of Dyna-Mango Bread contains approximately 15g of fats.

Proteins

Each serving of Dyna-Mango Bread contains approximately 5g of proteins.

Vitamins and minerals

Mangos are a great source of vitamin C and vitamin A, which are essential for a healthy immune system and good vision.

Alergens

This recipe contains nuts and eggs, so it may not be suitable for those with allergies to these ingredients.

Summary

Dyna-Mango Bread is a delicious and nutritious bread that is high in carbohydrates and fats, making it a great energy-boosting snack.

Summary

Dyna-Mango Bread is a delightful and flavorful bread that is perfect for any time of the day. With its sweet mango chunks and crunchy nuts, this bread is sure to be a hit with your family and friends.

How did I get this recipe?

I can still remember the exact moment I stumbled upon this recipe for Dyna-Mango Bread. It was a warm summer day, and I was visiting my friend Rosemary's farm. She had just returned from a trip to the Caribbean and brought back a bag full of fresh mangoes. As we sat in her kitchen catching up, she started to peel and chop the mangoes, the sweet aroma filling the room.

Curious, I asked her what she was planning to do with all those mangoes. Rosemary grinned mischievously and said, "I'm going to make my famous Dyna-Mango Bread. You've never tasted anything like it." Intrigued, I asked her to show me how to make it. She happily obliged, sharing her secret recipe with me.

The first step was to puree the mangoes in a blender until they were smooth and creamy. As I watched her work, I couldn't help but marvel at the vibrant orange color of the puree. It was like liquid sunshine in a bowl.

Next, Rosemary mixed the mango puree with flour, sugar, eggs, baking soda, and a touch of cinnamon. The mixture was thick and sticky, but she assured me that it would all come together in the end. She poured the batter into a loaf pan and popped it in the oven, the sweet smell of mango wafting through the kitchen.

As we waited for the bread to bake, Rosemary told me the story behind the recipe. She had learned it from a local woman while she was exploring the markets in Jamaica. The woman, who she affectionately called "Dyna," had a little stand where she sold all sorts of baked goods made with fresh mangoes. Rosemary had tried the Dyna-Mango Bread and was instantly hooked.

When the timer dinged, Rosemary pulled the golden loaf out of the oven, the top crusty and the center soft and moist. She sliced us each a thick piece, and we enjoyed it warm with a cup of tea. The bread was bursting with tropical flavor, the sweetness of the mango complemented by the hint of cinnamon.

As I savored the last bite, I knew that this recipe was something special. The combination of fresh mangoes and warm spices was a match made in heaven. I thanked Rosemary for sharing her secret with me and promised to make Dyna-Mango Bread for my own family.

Over the years, I have made this recipe countless times, each loaf bringing back memories of that sunny day on Rosemary's farm. I have shared it with friends and family, who are always amazed by the unique flavor and texture of the bread. It has become a staple in my kitchen, a reminder of the joy that comes from exploring new flavors and traditions.

As I sit here now, writing down the recipe for Dyna-Mango Bread, I can't help but feel grateful for the serendipitous moment that brought it into my life. It is a reminder that some of the best recipes are not found in cookbooks but in the stories and experiences of those we love. And for that, I am truly thankful.