Mango Bread I

Introduction

History

Mango Bread is a popular recipe in Hawaii, where mangoes are abundant and widely enjoyed. The sweet and juicy mangoes add a unique flavor to this bread, making it a favorite among locals and visitors alike.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to use ripe mangoes for the best flavor.

- You can add nuts or dried fruit to the bread for extra texture and flavor.

- Be careful not to overmix the batter, as this can result in a tough bread.

Serving Suggestions

Serve Mango Bread I warm with a pat of butter or cream cheese for a delicious breakfast or snack.

Cooking Techniques

Preheat the oven to ensure even baking.

- Use ripe mangoes for the best flavor.

- Grease and flour the loaf pans to prevent sticking.

Ingredient Substitutions

You can use canola oil or melted butter instead of vegetable oil.

- Dried cranberries or chopped apricots can be used in place of raisins.

Make Ahead Tips

Mango Bread I can be made ahead of time and stored in an airtight container at room temperature for up to 3 days.

Presentation Ideas

Slice the bread and arrange on a platter with fresh mango slices for a beautiful presentation.

Pairing Recommendations

Enjoy Mango Bread I with a cup of hot tea or a glass of cold milk for a satisfying snack.

Storage and Reheating Instructions

Store leftover Mango Bread I in an airtight container at room temperature for up to 3 days. To reheat, simply warm in the oven or microwave until heated through.

Nutrition Information

Calories per serving

250

Carbohydrates

- Total Carbohydrates: 35g

- Dietary Fiber: 2g

- Sugars: 18g

Fats

- Total Fat: 10g

- Saturated Fat: 1g

- Trans Fat: 0g

Proteins

- Protein: 4g

Vitamins and minerals

Vitamin A: 10%

- Vitamin C: 15%

- Calcium: 2%

- Iron: 6%

Alergens

Contains eggs and nuts

Summary

Mango Bread I is a good source of carbohydrates, healthy fats, and vitamins. It is a delicious and nutritious treat that can be enjoyed as part of a balanced diet.

Summary

Mango Bread I is a delicious and moist bread that is perfect for breakfast or as a snack. Made with fresh mangoes, this bread is bursting with tropical flavor and is sure to be a hit with your family and friends.

How did I get this recipe?

The first time I saw this recipe, I was immediately intrigued. It was during a trip to Hawaii, where my husband and I were celebrating our anniversary. We had been strolling through a local farmer's market, sampling fresh fruits and admiring the vibrant colors of the tropical flowers, when I spotted a stand selling homemade breads.

As I approached the stand, the scent of freshly baked goods wafted towards me, making my mouth water. The friendly woman behind the table greeted me with a warm smile and offered me a sample of her mango bread. I had never heard of such a thing before, but one bite was all it took for me to fall in love. The bread was moist and sweet, with chunks of juicy mango scattered throughout, and a hint of warm spices that danced on my tongue.

I knew right then and there that I needed to learn how to make this delicious treat. The woman graciously shared her recipe with me, written on a weathered piece of parchment paper. She explained that the secret to the bread's moistness was using ripe, juicy mangoes, and that the spices added a depth of flavor that complemented the sweetness of the fruit perfectly.

When we returned home from our trip, I couldn't wait to try my hand at making mango bread. I gathered all the ingredients listed on the recipe – flour, sugar, baking powder, cinnamon, and of course, fresh mangoes – and set to work in my kitchen. As I mixed and stirred, the familiar scents of cinnamon and nutmeg filled the air, transporting me back to that sunny day in Hawaii.

After an hour of baking, I pulled the loaf out of the oven and eagerly sliced into it. The bread was everything I remembered – moist, sweet, and bursting with tropical flavor. I couldn't believe that I had managed to recreate the taste of Hawaii in my own kitchen. My husband took a bite and immediately declared it his new favorite treat.

From that day on, mango bread became a staple in our household. I would bake a loaf whenever we had guests over, or whenever I wanted to treat myself to a taste of paradise. Each time I made it, I would think back to that fateful day at the farmer's market, and the kind woman who had shared her recipe with me.

Over the years, I have experimented with the recipe, adding my own twists and variations to make it truly my own. I have tried adding nuts for crunch, or a sprinkle of coconut for an extra touch of tropical flavor. Each version has been delicious in its own way, but the original recipe will always hold a special place in my heart.

Now, whenever I bake mango bread, I think of the woman in Hawaii who first introduced me to this delightful treat. I like to imagine her standing at her own kitchen counter, mixing flour and sugar with the same care and love that I put into my own baking. Food has a way of connecting us across time and distance, and I am grateful for the memories and friendships that have been forged through the sharing of recipes.

As I sit here now, with a slice of warm mango bread in hand and the scent of cinnamon lingering in the air, I am filled with gratitude for all the experiences and flavors that have shaped my culinary journey. And I can't help but smile, knowing that the love and joy that goes into each loaf of mango bread will always be a part of me, no matter where life takes me.

Categories

| Cathy's Recipes | Dessert Loaf Recipes | Egg Recipes | Hawaiian Desserts | Hawaiian Recipes | Hawaiian Snacks | Mango Recipes | Raisin Recipes | Walnut Recipes |

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