All about Mangos….MANGO CARROT BREAD
Let me start by saying, we are having a huge heat wave in Southern California, so the last thing I wanted to do was to heat up my oven, but for the sake of the blog ….. and my sweet tooth … I caved and cranked it up last Sunday. I crawled out of bed at 6 a.m. to make this recipe. It is amazing how creative you can be in the early morning once you’ve had a good cup of coffee.
During the move a few weeks ago I came across a pile of recipes I had set aside - thinking I’d try them someday. I also had a few bunches of carrots left over from the week before and really wanted to use them. I had seen a bread recipe in that pile and honestly, I cannot tell you where it came from since it was typed out. I had saved it because the concept sounded interesting - Banana Carrot Bread. Once I started taking inventory of my available ingredients, I only had one problem. It was 6 A.M. ….I had no bananas and there was no way I was going to get dressed and go to the store that early! This is where the creative juices kicked in. I did have this huge, juicy mango and thought, if mashed, the mango should have a similar texture to banana. Mangos are probably right at the top of my list of favorite fruits. Tangy and sweet - perfection in a bite. After pureeing, it worked perfectly. I changed the recipe up quite a bit, but I have to tell you that this bread is DELICIOUS!!! The bread is moist and sweet and has great texture from the half cup of homemade granola I threw in there. Who would have thought mangos and carrots would mix so wonderfully together? It’s true - great flavors. You can eat it cold or right out of the oven with a little butter. I hope you try this MANGO CARROT BREAD.
Happy Cooking Everyone!
(TIP: for good granola, if you don’t have the time to make your own, check out your local breakfast place - many of them sell homemade granola.
1 cup Mango puree (1 big one, or 2 medium size)
1 cup sugar
½ canola oil
¼ melted butter
2 cups flour
1 ½ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon cinnamon
¼ teaspoon nutmeg
1 cup grated carrot (about 3-4 large carrots)
½ cup chopped assorted nuts
½ cup home made granola
Pre-heat oven to 350 degrees
2. Peel mango and puree in food processor. Set aside.
5. Combine sugar, eggs, oil and butter. Mix with a whisk till smooth.
8. Add Dry mix to the Wet mix, stirring with a spoon.