July 7, 2008: It’s been a hectic last couple of weeks. Sorry, I thought this actually got posted last week…
Mango season is in full swing in the Islands! We were gifted recently with a bag of home-picked beauties, and after having our fill of mango au naturel, the rest were peeled and put to good use. First up was a whole wheat mango bread using both fresh and dried mangoes. The fresh Hayden mangoes provide yummy mango deliciousness and moisture, while the dried mangoes add extra mango tanginess and texture.
DOUBLE MANGO WHOLE WHEAT QUICKBREAD
Enough for 2 loaves: 8-1/2 in. x 4-1/2 in. each (or 18 muffins or 1 bundt cake)
2-1/2 cups (325g) whole wheat flour
2 tsp bkg soda
1 tsp salt
1 cup (230g) unsalted butter, room temp.
2 cups (350g) raw brown sugar
4 large mangoes, peeled and chopped (about half-pound or 225g)
4 large eggs
1 package (100g) dried mango, chopped
1 cup chopped nuts (115g) (optional)
Preheat oven 350F/180C. Grease and flour loaf pans.
Combine flour, baking soda, and salt. Set aside.
In large bowl, beat butter and sugar together until well combined. Beat in mango pulp, then eggs until completely mixed. Mixture may look curdled — don’t worry, that’s normal.
Stir in dried mango and nuts (if using). Lastly, add dry ingredients and stir just until blended — don’t overmix.
Immediately spread in prepared pans and bake 55-60 minutes, or until thin wooden skewer comes clean.
(For muffins, bake 22-25 minutes; Bundt pan, 60-70 minutes).
Cool in pan 10 minutes, then turn out to wire rack to cool completely.