Wednesday, May 4, 2011
Being raised in Hawaii means that you become accustomed to a specific occurrence that happens every year - mango season. During mango season, the trees in people's backyards yield so much fruit that they don't know what to do with it all. This leads to a very interesting solution. They put a bunch of mangoes into paper bags, go to the houses of people they know, and anonymously leave these "gifts" on people's doorsteps. You then find yourself inundated with mangoes and, unless you actually love them and intend to eat them all, you have one of two options - pay them forward or (egads) keep them in the house until they go bad. I'm afraid that we are guilty of the latter (though we have nothing against dried mangoes especially with li hing mui powder).
Now, however, I know that there is a third option and if we had thought about it back then, we would have welcomed those countless mangoes with open arms. When everyone on the island . . . ahem, I mean when "life" gives you mangoes, make Mango Bread.
Although I had heard about mango bread growing up, it never occurred to me to try making it. That is, until years later when I encountered a friend who disliked mangoes as much as I did. On a whim, the two of us decided to try making mango bread. We didn't intend to eat it, rather we planned to give the loaves away. But, when those loaves came out of the oven, naturally we had to take a taste just to make sure that it was actually edible. Oh boy, it was more than edible, it was delicious. Somehow, the mangoes we disliked so much melded sweetly into that cinnamon spiced bread and turned into something totally different and irresistible. Yeah, I'm sure you can guess that those loaves didn't survive the night, let alone made it out our door.
So, if you love mangoes, make this mango bread. If you don't like mangoes, make this mango bread. It will completely change your mind.
Mango Bread (unfortunately I can't remember the cookbook where I found this recipe)
2 c. flour
1 1/2 c. sugar
2 tsp. baking soda
2 tsp. cinnamon
1 1/2 tsp. salt
3 eggs, beaten
3/4 c. oil
2 large mangoes, diced
Preheat the oven to 500F. Grease four mini loaf pans or two large loaf pans.
Combine the flour, sugar, baking soda, cinnamon, and salt. Make a well in the center and add the eggs and oil. Mix well (batter will be very dense). Stir in the mangoes (this will help to thin it out a bit more).
Pour into the loaf pans and bake at 500F for 5 min. After the 5 min. are up, turn the heat down to 350F and continue baking for 35 min. more or until it tests done. Enjoy them as is or spread with a little butter for an even more tasty experience.
Note: I recommend greasing the loaf pans with butter or margarine. Then, when you take the loaves out, you'll find that all the sides of the loaves are deliciously buttery and almost caramelized.
This recipe is linked to:
A Little Birdie Told Me
Hearth n' Soul Hop
Tuesday Night Supper Club
Sweet Tooth Friday
Themed Bakers' Sunday
Rook 17: A Little Birdie Told Me
Tuesday Night Supper Club