by Deb Blakely (Dietician, Nutritionist and owner of Kids Dig Food)
I modified this recipe today from a banana bread recipe I often use. It worked a treat, and is a great way to use up over-ripe mangoes! So summery and yum, full of nutritious ingredients and high in fibre with only a small amount of butter added.
I hope you like it!
Island mango bread
Makes: 12 slices
Prep Time: 10 mins
Cook Time: 30 mins
YOU WILL NEED:
1¼ cups of wholemeal plain flour
1½ tsp baking powder
½ cup of dessicated coconut
Flesh from 1 over-ripe mango
1 egg, beaten lightly
¼ cup of plain, vanilla or mango yoghurt
1-2 tbsp of honey (to your taste)
1 tbsp of flaked almonds
1. Preheat oven to 170°C.
2. Grease a 14cm x 21cm loaf pan and line with baking paper to make it easier to turn the bread out after baking.
3. Sift the flour and baking powder into a large bowl. Rub in butter until the mixture resembles fine breadcrumbs. Add the desiccated coconut to the dry mixture.
4. In a medium-sized bowl, puree the mango with a stick blender or mash well. Add egg, yoghurt and honey to the pureed mango and whisk together.
5. Add the wet ingredients to the dry ingredients and mix until just combined. Do not over-mix. The batter should be lumpy.
6. Spoon mixture into the prepared pan. Bake in oven for about 30 minutes or until cooked. Bread is cooked through if a cake tester or skewer inserted in the centre comes out clean.
7. Allow to cool for 5 mins then turn out onto a wire rack to continue cooling.
8. Cut bread into 12 slices. Can be toasted lightly before eating. Serve plain or with a little butter or honey.
FREEZING: Your island mango bread can be frozen and kept for up to 1 month. Slice up the whole loaf then wrap loosely to avoid the slices sticking together during freezing.