Saturday, 19 December 2009

Mango Bread

What I love about this recipe, aside from the fact that it contains mangoes (and mangoes are abundant in the Philippines, not to mention the world's best) is a) how simple it is, b) how the crust comes out caramelized and crisp, and c) how the recipe doesn't contain any butter. So long as your mangoes are ripe, your bread is going to be golden.

3 large eggs
3/4 cup flavorless oil, such as canola or safflower oil
2 1/2 cups all-purpose flour1 cup sugar1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (packed) light brown sugar
2-3 cups diced mango (from 2 large peeled and pitted mangoes)
2 tablespoons of granulated sugar, for topping

Center a rack in the oven and preheat the oven to 350 degrees F. Butter an 8 1/2 x 4 1/2-inch loaf pan, dust the inside with flour and tap out the excess. Put the pan on an insulated baking sheet or on two regular baking sheets stacked one on top of the other. (This extra insulation will keep the bottom of the bread from over-baking).

Whisk the eggs and oil together.

In a large bowl, whisk the flour, sugars, baking powder, baking soda and salt.

Pour the wet ingredients over the dry, switch to a sturdy rubber spatula or wooden spoon and mix until blended—the batter will be very thick (really more like a dough than a batter) and not easily mixed, but persevere, it will soon come together.

Cut mangoes into cubes and carefully fold into batter until it is evenly spread out. In my opinion, you can't have enough mangoes in the batter. The more, the merrier!

Scrape the batter into the pan and smooth the top with a rubber spatula, then sprinkle tablespoon of granulated sugar on top.

Bake the bread for 1 1/2 hours, or until it is golden brown and a thin knife inserted into the center comes out clean. (If the bread looks as if it’s getting too brown as it bakes, cover it loosely with a foil tent). Transfer the pan to a rack and cool 5 minutes before running a knife around the sides of the pan and unmolding. Invert and cool to room temperature right side up on the rack.

Serving: As good as this bread is freshly baked, I think it’s even better the next day. Leaving it overnight wrapped in plastic seals and intensifies the flavors. Course, the bread can also be eaten fresh, and tastes great for afternoon tea with coffee/tea.

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