Mango Bread The Panama Way 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-BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Take about 1/4 of the chopped mango and puree in a food processor or blender until it is the same consistency as mashed bananas; it should yield about 1/2 cup pureed mango. Reserve remaining chopped mango.
• Sift flour, baking soda, cinnamon, salt, and pumpkin pie spice together in a large bowl.
• Combine butter, white sugar, and brown sugar in a small bowl until blended; mix in eggs and vanilla extract. Fold into the dry ingredients until just combined. Fold in chopped mango, pureed mango, banana, coconut, and walnuts. Let sit for 10 to 15 minutes. Pour into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 65 minutes.

MANGO BREAD THE PANAMA WAY

Steps:

• Sift flour, baking soda, salt, cinnamon and sugar in a large bowl.
• Make a well in center of dry ingredients and then add the eggs, oil, and vanilla and blend well.
• Gently stir in the nuts, raisins, mango and coconut.
• Pour into greased loaf pan and let stand 20 minutes.
• Bake at 350 degrees for 1 hour to 1 hr and 15 minutes or until done (verifying with a toothpick test in the center).
• Let stand 10 minutes before removing from pan and allowing to cool completely on a wire rack before serving/cutting.

MANGO BREAD (WITH MANGO PUREE)

Steps:

• MANGO BREAD 2 eggs 1/2 c. sugar 1/2 c. vegetable oil 1/4 c. honey 2 c. mango puree Beat eggs until fluffy. Beat in sugar, then oil and gradually add honey. Add mango puree. In another bowl, combine flour with cinnamon, baking soda and salt. Beat into mixture gradually. Stir in vanilla, walnuts and raisins. Pour into 2 lightly greased and floured loaf pans and let stand at room temperature 20 minutes. Preheat oven to 350 degrees. Bake 50 to 60 minutes, or until bread tests done. Delicious sliced, toasted and served with sweet unsalted butter.

SEMOLINA HALWA

Steps:

• Put the semolina in a heavy bottom dry pan, cook over a medium heat until it turns a light golden brown, this is the tricky part because when you think nothing is happening it burns.
• The browning can take approx 10 minutes, shake the pan at times.
• Put the browned semolina aside.
• Boil the water and milk in another pan, add the sugar, salt, cardamom and the coconut, simmer Melt the ghee and fry the nuts and sultanas on a medium heat for a few minutes, add the nuts and the ghee to the water/milk mixture.
• Then add the semolina, stirring all the time, it will thicken gradually, mine is usually ready in 5 minutes.
• You are looking for the consistency of soft mashed potatoes.
• Transfer to a serving dish.
• Serve hot, warm or cold.

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.