My uncle and aunt have two mango trees. One is a Pirie and the other is a Hayden. I remember reading that they are the two main types of mango trees in Hawaii... or used to be anyway.
Uncle recently stopped by and dropped off two bags of mangoes. Most of them were Piries this time. The Piries tend to get very soft when ripe. We like our mangoes on the firmer side so I thought I'd make some mango bread. Let me tell you relatives with mango trees are golden!
I was able to get four cups of diced mangoes so I thought I'd make a double recipe of mango bread.
I got my ingredients together and then thought we should share some of the bread with uncle and auntie. This would mean we'd need smaller sized loaf pans. The recipe makes only one large loaf.
We went to Walmart, found these cute pans and I got started.
And then... arrrrrrghhhhhh! I opened a brand new package of flour and found this! I usually use unbleached flour so I thought at first that these tiny dots were just particles of wheat or whatever. Then they started to MOVE! Arrrrghhhh!
When we were living in Illinois the kids used to laugh at me for putting everything in our basement freezer. I soon relaxed and stopped doing that. This taught me a lesson! All my flour things will go into our 2nd fridge or freezer from now on. Sheesh!
We went back down to the market to get more flour.
At last, I got it done and they went into the oven. I was able to make seven of these little loaves. I shared them with our neighbor, uncle and auntie and brother's family.
Uncle and Auntie called to say they loved it.
I have to say they weren't too bad.
Art says the bugs would just have added a little more protein. Riiiight....
If you're interested, here's the recipe I used from the Hawaii Baptist Academy Family Cookbook.
Sift together into a large bowl:
2 cups flour
2 tsps. baking soda
2 tsps. cinnamon
1/2 tsp. salt
3 well beaten eggs
1 1/4 cups sugar
3/4 cup salad oil
2 cups diced mango
1/2 cup nuts and/or raisins (I used walnuts and cranberries.)
Grease a loaf pan and bake at 350 degrees F. for 1 hour.
Uncle recently stopped by and dropped off two bags of mangoes. Most of them were Piries this time. The Piries tend to get very soft when ripe. We like our mangoes on the firmer side so I thought I'd make some mango bread. Let me tell you relatives with mango trees are golden!
I was able to get four cups of diced mangoes so I thought I'd make a double recipe of mango bread.
I got my ingredients together and then thought we should share some of the bread with uncle and auntie. This would mean we'd need smaller sized loaf pans. The recipe makes only one large loaf.
We went to Walmart, found these cute pans and I got started.
And then... arrrrrrghhhhhh! I opened a brand new package of flour and found this! I usually use unbleached flour so I thought at first that these tiny dots were just particles of wheat or whatever. Then they started to MOVE! Arrrrghhhh!
When we were living in Illinois the kids used to laugh at me for putting everything in our basement freezer. I soon relaxed and stopped doing that. This taught me a lesson! All my flour things will go into our 2nd fridge or freezer from now on. Sheesh!
We went back down to the market to get more flour.
At last, I got it done and they went into the oven. I was able to make seven of these little loaves. I shared them with our neighbor, uncle and auntie and brother's family.
Uncle and Auntie called to say they loved it.
I have to say they weren't too bad.
Art says the bugs would just have added a little more protein. Riiiight....
Mango Bread
(Makes 1 large loaf, but I made 7 mini loaves.)
Preheat oven to 350 degrees F.
Sift together into a large bowl:
2 cups flour
2 tsps. baking soda
2 tsps. cinnamon
1/2 tsp. salt
Make a well in bowl and add:
3 well beaten eggs
1 1/4 cups sugar
3/4 cup salad oil
2 cups diced mango
1/2 cup nuts and/or raisins (I used walnuts and cranberries.)
Grease a loaf pan and bake at 350 degrees F. for 1 hour.
The bread looks and sounds wonderful. I do love your little pigtail hairdo while working in the kitchen. You just keep looking younger! DrumMajor
ReplyDeleteI had never heard of mango bread but I would love to try making this, we love them!! You look so cute Kay,
ReplyDeleteI have never tasted mango bread, but I don't think I would be able to make any, given the shortage of mangoes in my part of the world! They sure look tasty, Kay. Sorry about that flour! :-)
ReplyDeleteI'm with Art on the flour :-)
ReplyDeleteI freeze all my flours for 24 hours before I put them in the pantry (which has wire shelves so nothing can crawl on them). I've never had a problem with bugs.
Lots of effort, but the finished product looks wonderful.
ReplyDeletenever had mango bread
ReplyDeleteI freeze pasta at least for a few days then take them back out. Wish I could do the same for our rice.
ReplyDeleteLove your hairdo....reminds me of your earlier pic with ribbons!!
L...w
George will like that here. Thanks.
ReplyDeleterecipe has been saved, although we just like eating the mangoes as is.
ReplyDeleteOh!!that looks yummy and surely going to try..
ReplyDeleteA. Craisins are the greatest invention of modern times.
ReplyDeleteB. Since I started putting everything--cereal, bread, cans, sugar etc.-- that's been opened in my refrigerator, I have no more cockroaches.
Mmmm. Sounds and looks wonderful. I bet your aunt and uncle were delighted to get their mangos turned into baked goods!
ReplyDeleteI keep my flour in the freezer, too.
I have had my flower and once my cereal try to crawl out of the bowl. Like you, it is either in air tight containers or the freezer. Once burned, twice shy. That bread looks wonderful.
ReplyDeleteI was thinking mango bread sounded like heaven, but then I saw the picture of the flour. HOWever, the photos of the end product got me thinking "yum" again!
ReplyDeleteK
looks yummy..must try one day
ReplyDeleteLooks tasty, and I would add walnuts. Art is correct about the protein. Dianne
ReplyDeleteLooks good! Here in Seattle I made eight loaves of zucchini bread using our bumper crop of the prolific green squash that seems to get huge over night. I am freezing them to give to Jill and the kids.
ReplyDeleteOishi! Ono! Broke da mouf!!!!
ReplyDeleteWonderful recipe, can't wait to try it, thanks Kay.
ReplyDeleteThat recipe sounds yummy! I will ask Gerry to bake mango bread for me since I'm baking impaired! Holly
ReplyDeleteMy uncle just gave us MORE mangoes so I cut and froze them. I hope they still work when I have time to make more bread.
Delete