This is a very normal thing to be found in my home kitchen, or more specifically, freezer. Take some out, grab some yogurt, and you've got a quick and delicious weekday breakfast before you're out the door. —Carmen Ladipo
Test Kitchen Notes
The baking soda trick at the beginning is neat, but my guess is that the trick works best with super acidic mangos and isn't always necessary. Doing it every time it throws the flavour of nice mangos off and makes it taste funny. I recommend tasting the mango first and if you find it very acidic, then add 1/4 tsp of baking soda and 2 tsp of water. It does fizz a little when you add the baking soda to the acidic mango - volcano! - but it quickly dissipates within the 5 minutes and the mango does taste less acidic after.
I think it is important to cut the mango very small. The texture of baked mangos is a bit funny, and bigger chunks can be too mushy and stringy. —Stephanie Bourgeois
1 hour 15 minutes
large mango, puréed (about 1 1/4 cups)
sweetened shredded coconut
2 1/2 cups
1 1/2 teaspoons
chopped mango, less than one cm wide
In This Recipe
Place the mango purée in a large bowl. Separately, combine the baking soda and water, then mix into the mango purée. Let sit for 5 minutes (this is so that the mango acidity lessens, so your bread doesn’t come out too strong or sour, but instead mellow and rich).
Combine the sugar, eggs, oil, and coconut in a new bowl until well incorporated. Mix this into the mango purée.
Stir in the flour and baking powder, one third at a time. Add in the chopped mango and yogurt last, then place in a bread pan lined with parchment paper.
Bake in the oven at 350° for 60-70 minutes, until the top is plenty browned and firm. Take out and let cool.