This week, we had a Tanzanian dinner for our country night. As a result, I ended up with about 2 cups of extra mango. So, I decided to use my zucchini bread recipe and replace the zucchini with mango. The results were fabulous.
Makes Two 8″x4″ loaves
3 c. all-purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
3 tsp ground cinnamon
1 c. vegetable oil
2 ¼ c. white sugar
3 tsp vanilla extract
2 c. grated or diced mango
Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F.
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add dry ingredients to the creamed mixture, and beat well. Stir in the mango until well combined. Pour the batter into the prepared pans.
Bake for 40 to 60 minutes, or until toothpick inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
Variation: Try making this bread with grated or diced zucchini, carrots, apples, or another favorite fruit of your choice!