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    You are in: Home / Baking / Mango Bread Recipe
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    Mango Bread

    Mango Bread. Photo by FrenchBunny

    1/7 Photos of Mango Bread

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    Boomette's Note:

    An interesting recipe I had written but I didn't try it. It gives 2 cakes or 2 dozen of muffins

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    Serves: 24



    Units: US | Metric


    1. 1
      In a bowl, mix flour, baking soda, cinnamon and salt.
    2. 2
      Beat in another bowl sugar, mango, eggs, oil and vanilla.
    3. 3
      Add the flour mixture to the eggs mixture. Mix well.
    4. 4
      Add in the raisins and nuts in the mixture and incorporate equally.
    5. 5
      Pour the dough in 2 cake pans (10 x 20 cm) or in 24 muffins cups (smalls).
    6. 6
      Cook in the oven at 350 F, 40 to 45 minutes for the cakes.
    7. 7
      Cook in the oven at 350 F, 20 to 25 minutes for the muffins.
    8. 8
      It's ready when the knife inserted in the middle comes back dry.
    9. 9
      Let cool before serving.
    10. 10
      The cakes or muffins can be freeze.

    Ratings & Reviews:

    • on June 27, 2011


      Very nice and moist. However, I think the cinnamon is quiet overwhelming. I would not use it the next time. But this is just personal preference.

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    • on October 01, 2010


      4.5 stars. The bread was really moist (I used 3/4 cup of oil, I think I could have used a bit less). I reduced sugar to 1 cup 3 Tbsp and increased salt to 1 tsp (a tad too much? 3/4 tsp would be fine too). Instead of vanilla, I added 1/2 tsp of allspice (but it turned out undetectable in the end product, I should have added a bit more plus some clove and ginger powder). I used a little more than 2 cups of diced mango (1 large mango) which is a lot but the mango taste disappear once the bread's done (so I believe you can sub mango with peach, apricot etc.) I omitted the raisin (in retrospect, I think it will make the bread taste even better despite the additional sweetness). The macadamia nut gave a nice crunch. The bread tasted better the next day and the day after.

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    • on December 01, 2009


      This was a real yummy bread. I love it with a little butter spread on it. Eating one loaf and froze the other. It is a very moist bread with a wonderful flavor with the mangoes. I didnt add the nuts so I put a few more raisins to replace it and I used the applesauce instead of the oil. Turned out so well. Was looking at this recipe for a bit and so glad I made it. Thanks for sharing your recipe Boomette. Made for Holiday Tag '09

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    Read All Reviews (10)

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    Nutritional Facts for Mango Bread

    Serving Size: 1 (59 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 208.1
    Calories from Fat 96
    Total Fat 10.7 g
    Saturated Fat 1.6 g
    Cholesterol 23.2 mg
    Sodium 163.4 mg
    Total Carbohydrate 26.9 g
    Dietary Fiber 1.2 g
    Sugars 17.2 g
    Protein 2.4 g

    The following items or measurements are not included:

    vanilla powder

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