Given that Spring is showing no signs of showing itself anytime soon, I felt I needed something “tropical” to brighten the weekend. Fresh mango and coconut were the perfect ingredients! Even though these ingredients might remind you of the tropics, you won’t feel bad about cranking up that oven because we’re expecting subzero temperatures again a few nights this week.
This recipe was a nice change of pace from the banana bread you’re probably always making. Love that it has fresh fruit and nuts. The original recipe called for vegetable oil, but I felt like the coconut flavor wouldn’t come through enough, so I substituted with coconut oil.
Overall, this was tasty. Not too sweet, and the mango/coconut combo is perfect to make you forget about winter – even if just for a bite or two!
Mango Bread, adapted from Saveur
⅓ cup coconut oil, plus more for greasing
1½ cups flour, plus more for dusting
¾ tsp. baking soda
1 tsp. cinnamon
½ tsp. freshly ground nutmeg
½ tsp. salt
1 cup sugar
2 eggs, plus 1 yolk
½ cup mango puree or jam
½ tsp. vanilla extract
1 large very ripe mango, peeled, seeded, and cut into ¼” dice (about 2 cups)
½ cup chopped walnuts
½ cup shredded unsweetened coconut
Heat oven to 350°. Grease a 9″ x 5″ loaf pan with oil, and dust with flour; set aside. Whisk flour, soda, cinnamon, nutmeg, and salt in a bowl; make a well in center. Whisk oil, sugar, eggs and yolk, mango jam, and vanilla in a bowl; add to well; stir. Fold in mango, nuts, and coconut; pour into prepared pan. Bake until a toothpick inserted into bread comes out clean, about 1 hour 20 minutes.