Every so often, we scour the site for cool recipes from our community that we then test, photograph, and feature. This one comes from Carmen Ladipo, who shares a recipe starring fresh, juicy mangoes.
A quick bread pet peeve of mine is when they're too dry. I love me a good, dense loaf. And my dad’s mango bread is definitely dense.
This is a very normal thing to be found in my home kitchen, or, more specifically, freezer. I didn't know what to expect when I first tried it, but I was pretty excited about the moisture of the bread. The bits of fresh mango are also a fun surprise
You can turn almost any (reasonable) produce into a quick bread if you set your mind to it. Don't be afraid to experiment. To puree the mango, I used an immersion blender. It worked perfectly, although I imagine a food processor would be good too.
Once pureed, place the mango a large bowl, separately combine the baking soda and water, then mix into the mango purée. Let sit for 5 minutes to decrease the mango’s acidity and keep your bread mellow and rich, not too strong or sour.
[Tester’s Note: The baking soda trick at the beginning is neat, but works best with super acidic mangos and isn't always necessary. Taste the mango first. If you find it very acidic, then add 1/4 tsp of baking soda and 2 tsp of water.]
When baking, keep an eye on the oven and make whatever testing device you love (knife, skewer, etc.) your friend. Once cooled, it freezes beautifully.
The bread makes a great breakfast or snack. I love throwing a slice in the microwave before eating, or serving with a dollop of yogurt before heading out the door.
- 1 large mango, puréed (about 1 1/4 cups)
- 1/4 teaspoon baking soda
- 2 teaspoons water
- 1 cup sugar
- 2 eggs
- 1/4 cup olive oil
- 1/2 cup sweetened shredded coconut
- 2 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 cup chopped mango, less than one cm wide
- 1/2 cup yogurt
Another great way to start your day
What's your favorite type of quick bread? Share in the comments below!