Mango Bread Really Cake Recipes

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MANGO CAKE



Mango Cake image

A delicious way to use my favorite fruit. If you don't have buttermilk, you may substitute sour milk. Stir 1 tablespoon of vinegar or lemon juice together with 1 cup of milk and let stand for 10 minutes.

Provided by Jacqui

Categories     Desserts     Cakes

Yield 12

Number Of Ingredients 9

1 ½ cups all-purpose flour
1 teaspoon baking soda
⅔ cup butter
1 cup white sugar
2 eggs
1 cup buttermilk
1 teaspoon vanilla extract
1 cup mango puree
½ cup chopped walnuts

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9 x 5 inch loaf pan.
  • Cream butter or margarine and sugar till light and fluffy. Add eggs and beat well. Mix together flour and baking soda; blend into creamed mixture. Fold in buttermilk, vanilla, mango puree, and chopped nuts. Pour batter into prepared pan.
  • Bake for 40 to 50 minutes, or until done.

Nutrition Facts : Calories 273.7 calories, Carbohydrate 32.7 g, Cholesterol 58.9 mg, Fat 14.6 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 7.2 g, Sodium 211.3 mg, Sugar 20 g

CHINKY'S MANGO BREAD



Chinky's Mango Bread image

Get tropical with this mango-packed loaf enhanced with cinnamon and raisins. A wonderful summertime snack.

Provided by Chinky Viola

Categories     Breakfast and Brunch     Breakfast Bread Recipes

Time 1h20m

Yield 20

Number Of Ingredients 10

2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
½ teaspoon salt
1 ¼ cups white sugar
2 eggs
¾ cup vegetable oil
2 ½ cups mangos, peeled, seeded and chopped
1 teaspoon lemon juice
¼ cup raisins

Steps:

  • Combine all of the dry ingredients. Beat eggs with oil and add to flour mixture. Add mangoes, lemon and raisins.
  • Pour into 2 greased 8 x 4 loaf pans. Bake at 350 degrees F -175 degrees C (325 degrees F for glass pans) for about 60 minutes or until toothpick comes out clean.

Nutrition Facts : Calories 193.4 calories, Carbohydrate 27.2 g, Cholesterol 18.6 mg, Fat 8.9 g, Fiber 0.9 g, Protein 2.1 g, SaturatedFat 1.3 g, Sodium 191.9 mg, Sugar 16.7 g

FRESH MANGO BREAD



Fresh Mango Bread image

I make lots of these during mango season and give away to friends and family. It's great for breakfast or afternoon snack! Sometimes I even stick it in the toaster for a different texture.

Provided by Grace Lynn

Categories     Breads

Time 1h20m

Yield 2 loaves, 20 serving(s)

Number Of Ingredients 10

2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1 cup granulated sugar, can substitute 1/4 cup for dark brown sugar (better crust)
2 large eggs
3/4 cup vegetable oil
2 1/2 cups mangoes, peeled and chopped
1 teaspoon lemon juice
1/4 cup raisins

Steps:

  • Preheat oven to 350 degrees.
  • Combine all of the dry ingredients.
  • Beat eggs with oil and add to flour mixture.
  • Add mangos, lemon juice and raisins.
  • Mix well.
  • Pour into 2 greased 8x4 loaf pans.
  • Bake for about 1 hour or until toothpick comes out clean.

EASY MANGO CAKE



Easy Mango Cake image

A box cake modified to include fresh mango, topped with a homemade glaze. Serve with whipped cream for an easy, summery dessert!

Provided by SIOBANM

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Yellow Cake

Time 1h25m

Yield 12

Number Of Ingredients 10

1 ripe mango
1 (18.25 ounce) box yellow cake mix
3 eggs
½ cup water
¼ cup vegetable oil
2 tablespoons lime zest
1 tablespoon butter, melted
½ lime, juiced
1 tablespoon golden rum
2 cups confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
  • Peel mango with a vegetable peeler or paring knife. Cut flesh into small pieces and squeeze pit for juice. Collect all juice from chopping and squeezing pit and reserve for glaze. Smash mango in a bowl using a potato masher or fork. Measure 1 cup smashed mango, reserving the rest for the glaze.
  • Beat 1 cup smashed mango, cake mix, eggs, water, vegetable oil, and lime zest together in a bowl using an electric mixer for 2 minutes; pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Cool cake in pan for 5 minutes. Invert cake onto a wire rack to cool completely.
  • Combine butter, lime juice, about 1 tablespoon reserved juice from mango, and rum together in a bowl. Stir confectioners' sugar into butter mixture until desired consistency is reached; fold smashed mango into glaze. Spoon glaze over cooled cake.

Nutrition Facts : Calories 345.6 calories, Carbohydrate 57 g, Cholesterol 49.9 mg, Fat 11.8 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 2.5 g, Sodium 308.2 mg, Sugar 41.1 g

MAGIC MANGO BREAD



Magic Mango Bread image

I never particularly cared for mangos until I tried this recipe. This recipe came from a friend in Hawaii and is the only bread I now make.

Provided by SACKPAC

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Time 1h30m

Yield 20

Number Of Ingredients 13

2 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
½ cup butter, softened
½ cup vegetable oil
1 ½ cups white sugar
3 eggs
1 teaspoon vanilla extract
3 cups peeled, seeded and chopped mango
½ cup raisins
½ cup chopped walnuts
½ cup shredded coconut

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
  • In a large bowl, sift together flour, baking soda, salt and cinnamon. In a large bowl, beat together the butter, oil and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla. Blend this mixture into the flour mixture; just to combine. Fold in the mango, raisins, walnuts and coconut; mixing just enough to evenly combine.
  • Let stand for 20 minutes then bake in preheated oven for 50 to 60 minutes or until a toothpick inserted into center of the loaf comes out clean.

Nutrition Facts : Calories 264.4 calories, Carbohydrate 32.3 g, Cholesterol 40.1 mg, Fat 14.5 g, Fiber 1.6 g, Protein 3.1 g, SaturatedFat 5.6 g, Sodium 229.2 mg, Sugar 19 g

MANGO BREAD (REALLY CAKE)



Mango Bread (Really Cake) image

My neighbor borrowed a bundt pan and brought it back with half a cake in it. It did not last long. This is VERY moist and delicious!!!!

Provided by Ambervim

Categories     Breads

Time 1h

Yield 1 Cake

Number Of Ingredients 10

1/2 cup oil
1/2 cup butter, melted
1 1/2 cups sugar
3 eggs
2 cups mangoes, mashed (can be varied with banana or other fruits)
2 cups flour
2 teaspoons cinnamon (more if you like)
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup nuts, chopped (or raisins, craisins, cranberries, coconut or ??)

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.

Nutrition Facts : Calories 4680.6, Fat 254.3, SaturatedFat 82.5, Cholesterol 802, Sodium 5173.3, Carbohydrate 562.9, Fiber 21, Sugar 349.1, Protein 60.4

MANGO BREAD



Mango Bread image

This is an old family favorite I got from my grandmother.

Provided by YummyMum

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h30m

Yield 16

Number Of Ingredients 11

2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon salt
3 eggs
¾ cup softened butter
1 ¼ cups white sugar
1 teaspoon vanilla extract
2 cups chopped mango
½ cup shredded coconut
¼ cup chopped walnuts

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.

Nutrition Facts : Calories 244.7 calories, Carbohydrate 32.9 g, Cholesterol 57.8 mg, Fat 11.6 g, Fiber 1.3 g, Protein 3.4 g, SaturatedFat 6.5 g, Sodium 311.8 mg, Sugar 19.7 g

MANGO TEA BREAD



Mango Tea Bread image

Provided by Pam Norby

Categories     Bread     Cake     Food Processor     Mixer     Fruit     Ginger     Breakfast     Brunch     Bake     Raisin     Mango     Brandy     Cinnamon     Nutmeg     Bon Appétit     Wisconsin     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 loaf

Number Of Ingredients 13

1 cup golden raisins
1/4 cup brandy
2 large mangoes, peeled, pitted, diced
1 3/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 1/4 cups sugar
1/2 cup (1 stick) butter, room temperature
3 large eggs
1 teaspoon vanilla extract

Steps:

  • Position rack in center of oven and preheat to 350°F. Butter and flour 9x5x3-inch metal loaf pan. Mix raisins and brandy in small bowl. Let stand 15 minutes.
  • Puree mangoes in processor until smooth. Measure 1 cup puree for bread (reserve remainder for another use).
  • Combine flour, baking soda, cinnamon, salt, ginger, and nutmeg in medium bowl; whisk to blend. Using electric mixer, beat sugar and butter in large bowl until fluffy. Beat in eggs, 1 at a time, then vanilla and 1 cup mango puree. Gradually add dry ingredients, beating just until blended. Fold in raisins and brandy. Pour batter into prepared pan.
  • Bake bread until tester inserted into center comes out clean, about 1 hour 15 minutes. Cool 20 minutes in pan on rack. Turn bread out; cool completely. (Can be made 3 days ahead. Wrap bread in foil and store at room temperature.)

CREAMY MANGO LOAF CAKE



Creamy Mango Loaf Cake image

For a refreshing finale, I dresses up prepared angel food cake with a handful of items; this recipe is the luscious result. If your family doesn't like mango, replace it with a cup of any other diced fruit. It tops off a meal deliciously.-Linda McLyman, Syracuse, New York

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 6 servings.

Number Of Ingredients 5

1-1/4 cups cold fat-free half-and-half
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 medium mango, peeled and diced
1 loaf-shaped angel food cake (10-1/2 ounces)
1 medium kiwifruit, peeled and sliced

Steps:

  • In a large bowl, whisk half-and-half and pudding mix for 2 minutes. Fold in mango., Cut cake horizontally into three layers; spread pudding mixture between layers and over top of cake. Top with kiwi. Refrigerate for at least 4 hours before serving.

Nutrition Facts : Calories 207 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 611mg sodium, Carbohydrate 45g carbohydrate (33g sugars, Fiber 2g fiber), Protein 5g protein.

MANGO BREAD



Mango Bread image

I live in Maui and when it's mango season everyone shares their crop, so you get to try different varieties. I like the Hayden because it's big , but mangos from the supermarket, diced mangoes from the refrigerated section or frozen can be used in this recipe. - Lillian Takaki, Wailuku, Hawaii

Provided by Taste of Home

Time 1h45m

Yield 24 servings.

Number Of Ingredients 11

4 cups all-purpose flour
2-1/2 cups sugar
4 teaspoons ground cinnamon
3 teaspoons baking soda
1 teaspoon salt
6 large eggs, room temperature
1-1/2 cups canola oil
2 teaspoons vanilla extract
4 cups chopped peeled mango
1 cup chopped walnuts, optional
1 cup raisins, optional

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.

Nutrition Facts : Calories 317 calories, Fat 16g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 274mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 1g fiber), Protein 4g protein.

MANGO BREAD



Mango Bread image

Make and share this Mango Bread recipe from Food.com.

Provided by Boomette

Categories     Quick Breads

Time 55m

Yield 2 cakes, 24 serving(s)

Number Of Ingredients 11

2 cups all-purpose flour
2 teaspoons baking soda
1 tablespoon cinnamon
1/2 teaspoon salt
1 1/2 cups sugar
2 cups mangoes, flesh of, diced
3 eggs, beaten
3/4 cup oil (should use applesauce instead)
1 teaspoon vanilla powder
3/4 cup sultana raisin
3/4 cup macadamia nuts, chopped

Steps:

  • In a bowl, mix flour, baking soda, cinnamon and salt.
  • Beat in another bowl sugar, mango, eggs, oil and vanilla.
  • Add the flour mixture to the eggs mixture. Mix well.
  • Add in the raisins and nuts in the mixture and incorporate equally.
  • Pour the dough in 2 cake pans (10 x 20 cm) or in 24 muffins cups (smalls).
  • Cook in the oven at 350 F, 40 to 45 minutes for the cakes.
  • Cook in the oven at 350 F, 20 to 25 minutes for the muffins.
  • It's ready when the knife inserted in the middle comes back dry.
  • Let cool before serving.
  • The cakes or muffins can be freeze.

Nutrition Facts : Calories 208.1, Fat 10.8, SaturatedFat 1.6, Cholesterol 23.2, Sodium 163.4, Carbohydrate 27, Fiber 1.2, Sugar 17.3, Protein 2.5

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