The one thing you can find in abundance here in Florida is Mango. It’s at just about every grocery store, road side stand and served in restaurants. I have made banana bread, zucchini bread and even carrot bread but this is the first for mango bread. I have to say it turned out moist and delicious.
Ingredients;
2 cups all-purpose flour
3/4 cup brown sugar
3/4 cup sugar
l/2 cup vegetable oil
1/2 cup melted butter
2 eggs
2 1/2 cups chopped Mango
1 cup chopped pecans
1 teaspoon cinnimon
1 teaspoon vanilla extract
2 teaspoons baking soda
1/2 teaspoon salt
zest of one orange
Streusel Topping
1 cup all purpose flour
3/4 cup brown sugar
1/2 cup cold unsalted butter (cubed)
1 teaspoon cinnamon
Preheat your oven to 350 degrees and spray 2 – 5″ x 9″ loaf pans with vegetable spray.
Place the chopped mango into a food processor and pulse to form a light puree, add in the orange zest and set aside.
In a medium bowl sift together the flour, baking soda, salt and cinnamon, set aside. In a separate medium bowl whisk together the butter, oil and sugar add in the eggs one at a time and vanilla extract. Slowly add the wet mixture into the flour mixture and blend well to combine. Fold in the mango and the nuts to incorporate. Divide the mixture into the two pans. Make the streusel topping by adding all ingredients to a medium bowl and with a pastry blender form a crumble like consistency. Divide the topping between the two pans by sprinkling evenly over the top of the batter. Bake for 40 – 50 minutes in the center of the oven until a toothpick comes out cleanly. Allow to cool 10 minutes before removing from the pan onto a cooling rack.
Enjoy
Chef Brian Klauss