Mangoes and Rain
On a whim, I purchased two mangoes from the grocery store. Overly ripe and smelling of the tropics, they almost made me forget it was pouring down rain and unseasonably cold out.
Instead of slicing them up for a colorful fruit salad, I felt inclined to bake with them. Rain always makes me want to hole up in my kitchen and bake something sweet.
Since puréed mango is almost identical in texture and sweetness to mashed up banana, I figured it would be an easy switch. Looks like I found my new favorite bread. Subtly sweet, Mango Quick Bread is the perfect antidote to gloomy spring weather.
Mango Quick Bread
3 c all-purpose flour
2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1/2 c brown sugar
1/2 c canola oil
1/2 c milk
1 tsp vanilla
2 c puréed mango (about 2 mangoes)
Whisk first 4 ingredients in a medium-sized bowl. In a separate bowl cream oil and brown sugar together before adding eggs, milk, and vanilla. Once the ingredients are mixed together well, stir in dry ingredients. The mixture will be quite dry. Add in puréed mango and stir until incorporated throughout.
Divide batter between two 8-1/2” by 4-1/2” loaf pans. Bake at 350 for 40-45 minutes or until toothpick inserted comes out clean.