Mango Bread Pan De Mango Recipes

MANGO BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 loaf pans.
• Sift flour, baking soda, cinnamon, and salt together in a large bowl; make a well in the center.
• Whisk eggs, butter, sugar, and vanilla extract together in a separate bowl. Fold mango, coconut, and walnuts into the egg mixture; pour resulting mixture into the well in the center of the flour and mix well. Pour batter into prepared loaf pans and let sit at room temperature for 20 minutes.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

MANGO BREAD

Steps:

• To prepare batter, in a large mixing bowl cream the butter and sugar. Add the mango puree, egg, vanilla and lime juice.
• In a separate large bowl, combine the flour, baking powder, baking soda and cinnamon. Add the mango mixture to the flour mixture, stirring until the dry ingredients are just moistened. Stir in the walnuts and diced mango.
• To bake the mango bread, preheat the oven to 350°F. Coat a 9x5x3 inch pan with cooking spray. Pour the batter into the prepared loaf pan. Bake for 40 minutes, or until a toothpick inserted in the center comes out clean.
• Cool in the pan for 10 minutes before removing from the loaf pan. Allow to cool for 1 hour on a rack before serving.

MANGO BREAD (PAN DE MANGO)

Steps:

• Preheat oven to 350°F Grease two 7x3-inch loaf pans.
• In a medium bowl, combine the flour, cinnamon, baking soda and salt.
• Add the dried cherries and stir until evenly distributed.
• In another bowl, with a whisk or an electric mixer, beat together the sugar, eggs and oil until fluffy and light colored, about 3 minutes. Add the vanilla.
• Add the flour mixture to the sugar mixture and beat just until smooth ~ do not over mix.
• With a large spatula, fold in the mangoes and lemon juice.
• Scrape the batter into the prepared pans.
• Bake in the center of the oven for 35 to 40 minutes, or until the top is firm, the loaf pulls away from the sides of the pans and a cake tester inserted into the center comes out clean.
• Remove from the oven and let stand about 5 minutes; remove from pans to a wire rack to cool completely.
• When cooled, wrap in plastic wrap and let stand at room temperature until ready to serve.

MANGO BREAD (REALLY CAKE)

Steps:

• Preheat oven to 350.
• If not using silicone pan, grease and lightly flour 9x9 or bundt cake pan.
• Cream together oil, butter and sugar.
• Add eggs, mashed mango and vanilla.
• In another bowl, mix flour, cinnamon, baking soda and salt.
• Stir dry into wet. Let sit 10 minutes.
• Fill pan a little more than half way. If there is extra, make a mini loaf or muffins.
• Bake 40 minutes. Test by pressing center. f it springs back it is done. Mini loaves and muffins will take less time.

MANGO BREAD

Steps:

• Preheat oven to 325°. In a large bowl, whisk flour, sugar, cinnamon, baking soda and salt. In another bowl, whisk eggs, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in mangoes and if desired, walnuts and raisins. , Transfer to a greased 13x9-in. baking dish lined with parchment. Bake until a toothpick comes out clean, 1-1/4 to 1-1/2 hours Cool completely in dish on a wire rack.

TUTU'S MANGO BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a loaf pan.
• Sift flour, sugar, baking soda, cinnamon, and salt into a bowl. Stir in mango and nuts. Add oil, eggs, and vanilla and combine until just mixed, do not overmix or loaf will be tough. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out with little to no crumbs, about 1 hour. Loaf should pull away from sides of pan and bounce back easily when touched.