All about Mangos….MANGO CARROT BREAD

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.

Ingredients

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1 cup Mango puree (1 big one, or 2 medium size)

1 cup sugar

½ canola oil

¼ melted butter

2 eggs

2 cups flour

1 ½ teaspoon baking soda

½ teaspoon baking powder

1 teaspoon cinnamon

¼ teaspoon nutmeg

½ teaspoon salt

1 cup grated carrot (about 3-4 large carrots)

½ cup chopped assorted nuts

½ cup home made granola

Directions

Pre-heat oven to 350 degrees

1. Spray & flour a (9x5x2) loaf pan. Set aside.

2. Peel mango and puree in food processor.  Set aside.

3. Grate 1 cup of carrots.  Set aside.

4. Chop 1/2 cut of assorted nuts.Set aside.

5. Combine sugar, eggs, oil and butter. Mix with a whisk till smooth.

6. Add pureed mango. Mix till well blended.

7. In a separate bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg and salt. Stir until all ingredients are incorporated.

8. Add Dry mix to the Wet mix, stirring with a spoon.

9. Add carrots, nuts, granola and vanilla.  Mix with spoon.

10. Pour mixture into prepared pan.

11. Bake at 350 for 50-60 minutes, until middle is fully cooked.