Hawaiian Mango Bread
Mango Bread like you find at the farmers markets and roadside stands in Hawaii. But made at home.
Ingredients
- *Ingredients listed in cups for spoon and measure method ounces and grams for weighing method* Weighing in grams is the most accurate.
- 3 cups All purpose flour 13.5 oz or 390 grams
- 1 teaspoon sea salt
- 3 teaspoon baking soda
- 1 ½ teaspoon ground cinnamon
- 3 cups mango puree see notes
- 2 cups sugar 14 ounces or 400 grams
- 1 cup plus 2 tablespoon Chosen Foods Avocado oil 9 ounces or 255 g*
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 tablespoon rum optional
Instructions
- Preheat oven to 350 Deg F (180 C) and grease and flour two loaf pans ( 9x5”) OR use parchment paper that hangs over a few inches on both longer edges.
- In a medium bowl whisk together the flour, sea salt, baking soda and cinnamon.
- In a large bowl mix together the mango puree, sugar, avocado oil, eggs, vanilla and rum if using it. Mix until well combined.
- Add in the flour mixture and stir until moistened and only a few flour streaks remain. Do not over mix.
- Divide batter between pans. Bake for 55-65 minutes or until a toothpick placed into the center comes out clean and only has a few crumbs on it.
- Cool in pan 10-15 minutes then remove to a wire cooling rack and cool completely. Wrap in foil then in an airtight container. Will keep well 3-4 days at room temperature or up to 3 months frozen.
Notes
*You can sum avocado oil for coconut or any other neutral oil such as sunflower. I have not made this with butter so I can't tell you how that would turn out.
For the mango puree I will blend fresh mangoes when in season. You want the puree to be the same consistency as applesauce. You can also find frozen mango puree in specialty grocery stores, International, Asian or Mexican grocery stores. Thaw, drain off excess liquid, then purée. Or you can use frozen mango chunks. Just thaw and blend until smooth. Do not use mango nectar or juice, it will make the batter way too runny.
The sugar can be reduced a little. I have played around with only using a cup and a half (10.5 ounces) of sugar and it comes out close to the same. If you want to substitute a liquid sweetener such as maple syrup or honey then adjustments will need to be made to the entire recipe. I have not used a liquid sweetener with this recipe before.