Mango Papaya Bread Recipes

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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

PAPAYA (OR MANGO) BREAD RECIPE - (3.8/5)



Papaya (or Mango) Bread Recipe - (3.8/5) image

Provided by carvalhohm2

Number Of Ingredients 10

2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1 1/4 cups white sugar
2 eggs
3/4 cup vegetable oil
2 1/2 cups papaya or mangoes, peeled, seeded and chopped
1 teaspoon lemon juice
1/4 cup raisins

Steps:

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

MANGO-PAPAYA SALAD WITH MINT



Mango-Papaya Salad with Mint image

Try this salad with our Cold Sesame Noodles for a light but filling lunch.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Yield Makes 5 servings

Number Of Ingredients 4

1 mango, cut into 1/2-inch cubes
1 papaya, cut into 1/2-inch cubes
1 tablespoon honey
1 tablespoon chopped fresh mint

Steps:

  • Stir together all ingredients. Refrigerate, covered, until ready to serve, up to 2 days.

GEORGIE'S MANGO PAPAYA SALAD



Georgie's Mango Papaya Salad image

A nice, refreshing tart and sweet salad made with mango, papaya and avocado that is excellent for any time of year. This will turn any meal into a special occasion. Perfect for tropical themed parties!

Provided by GEORGIEHANSON

Categories     Salad     Fruit Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 9

1 large mango - peeled, seeded and halved
1 medium papaya - peeled, seeded and halved
1 avocado - peeled, pitted and diced
3 tablespoons balsamic vinegar
1 tablespoon butter
¼ cup blanched slivered almonds
1 teaspoon brown sugar
1 head romaine lettuce, torn into bite-size pieces
salt to taste

Steps:

  • Place half of the mango and half of the papaya into the container of a food processor or blender along with balsamic vinegar. Puree until smooth, and set aside.
  • Melt butter in a small skillet over medium heat. Add almonds, and cook stirring constantly until lightly browned. Add brown sugar, and stir to coat. Remove from heat, and pour candied almonds onto a piece of waxed paper, separating any clumps. Set aside to cool.
  • Just before serving, place romaine lettuce in a large serving bowl. Cube remaining mango and papaya halves, and toss gently with avocado and lettuce. Drizzle the pureed fruit over the salad and lightly salt. Sprinkle with candied almonds, and serve immediately.

Nutrition Facts : Calories 148 calories, Carbohydrate 16 g, Cholesterol 5.1 mg, Fat 9.4 g, Fiber 4.9 g, Protein 2.7 g, SaturatedFat 2.1 g, Sodium 24.6 mg, Sugar 9.6 g

PAPAYA BREAD II



Papaya Bread II image

Nice moist quick-bread, excellent for using up any papaya that is somewhat past it's prime for eating fresh. Like most quick-bread recipes, it's very adaptable. I've made equally yummy combinations of papaya-mango and papaya-banana breads when I didn't have the full amount of papaya available. Freezes well (cool completely, slice, then wrap loaf tightly in plastic wrap or foil.)

Provided by Muffin Goddess

Categories     Quick Breads

Time 1h10m

Yield 2 8inch loaves, 16 serving(s)

Number Of Ingredients 11

3 eggs
1 cup applesauce
1 tablespoon vanilla extract
2 cups white sugar
1/2 medium papaya, pureed to make 2 cups
1/4 teaspoon baking powder
2 teaspoons baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
2 1/2 cups all-purpose flour
1 cup chopped walnuts (optional)

Steps:

  • Preheat oven to 350 degrees F.
  • Grease two 8" loaf pans.
  • Beat eggs, applesauce, and vanilla in large bowl.
  • Add sugar, beating until well blended.
  • Blend in papaya puree.
  • In a smaller bowl, sift together all dry ingredients (baking powder to flour).
  • Add flour mixture to papaya mixture.
  • Blend only until moistened, preferably by hand (overmixing will produce a tough bread).
  • Fold in nuts (if using).
  • Pour evenly into prepared pans.
  • Bake at 350 degrees F for about 1 hour, or until toothpick inserted in center comes out clean (with moist crumbs attached).
  • Cool pans on wire rack for 5 minutes.
  • Remove bread from pans and continue cooling, or slice and serve warm with butter or cream cheese (apple cinnamon flavored Brummel& Brown spread is wonderful with this as well).

PAPAYA AND MANGO BATIDOS



Papaya and Mango Batidos image

Provided by Aarón Sánchez

Time 10m

Yield 1 serving

Number Of Ingredients 4

1 cup diced papaya (about 1 small papaya), plus some sliced, for garnish
1 cup diced mango (about 1 mango), plus some sliced, for garnish
1 1/2 cups milk
1 cup crushed ice

Steps:

  • Combine the papaya, mango, milk, and ice in a blender process just until smooth. Pour into glasses and garnish with mango and papaya slices.

MANGO OR PAPAYA CHUTNEY



Mango or Papaya Chutney image

Provided by Food Network

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 9

2 tablespoons olive oil
1/2 cup chopped onion
3 tablespoons grated fresh ginger
2 cups chopped fresh mango or papaya (1/2-inch cubes)
1 cup dark brown sugar
1/2 teaspoon dried red pepper flakes
1/2 teaspoon salt
3/4 cup water
1/4 cup finely chopped scallions

Steps:

  • Heat the oil in a large skillet and saute the onion over medium heat until softened. Stir in the ginger, mango or papaya, brown sugar, red pepper flakes, salt and water. Bring to a boil, reduce the heat, and simmer for 35 to 40 minutes or until the fruit is very soft. Stir in the scallions and cook for another 5 minutes. Remove from the heat and let cool. Keep refrigerated until ready to serve.;

PAPAYA AND MANGO WITH MANGO CREAM



Papaya and Mango With Mango Cream image

This recipe was in an Around the World cookbook I have. Posted for the Africa region of Zaar World Tour 2006. Cook time is chilling time.

Provided by Kim127

Categories     Dessert

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 5

2 large ripe mangoes
1 1/4 cups heavy cream
8 dried apricots, halved
2/3 cup orange juice or 2/3 cup water
1 ripe papaya

Steps:

  • Take one thick slice from the mango and, while still on the skin, slash the flesh with a sharp knife in a criss-cross pattern to make cubes.
  • Turn the piece of mango inside-out and cut away the cubed flesh from the skin.
  • Place in a bowl, mash with a fork to a pulp, and then add the cream and mix together well. Spoon into a freezer container and freeze for about 1-1 1/2 hours, or until half frozen.
  • Meanwhile, put the apricots and orange juice in a small saucepan. Bring to a boil and then simmer gently until the apricots are soft, adding a little more juice or water if necessary, so that the apricots remain moist. Remove the pan from the heat and set aside to cool.
  • Chop or dice the remaining mangoes and place in a bowl.
  • Cut the papaya in half, remove the seeds and peel. Dice the flesh and add to the mango.
  • Pour the apricot sauce over the fruit and gently toss to coat.
  • Stir the half-frozen mango cream a few times until spoonable, but not soft.
  • Serve the fruit topped with the mango cream.

Nutrition Facts : Calories 419.3, Fat 28.1, SaturatedFat 17.3, Cholesterol 101.9, Sodium 34.8, Carbohydrate 43.7, Fiber 4.7, Sugar 33.9, Protein 3.4

RUM-GLAZED MANGO AND PAPAYA



Rum-Glazed Mango And Papaya image

Provided by Regina Schrambling

Categories     dinner, dessert

Time 15m

Yield 4 servings

Number Of Ingredients 6

1 large ripe Mexican mango
1 ripe papaya, about 1 pound
3 tablespoons unsalted butter
3 tablespoons sugar
3 tablespoons dark rum
1/2 cup toasted coconut for garnish

Steps:

  • Peel and seed fruit, and cut into fairly even slices. Melt butter in a large skillet over medium-high heat. Add sugar, and carefully swirl until browned but not clumping. Very carefully add rum, a tablespoon at a time (it will spatter) and cook until evaporated. Gently add fruit, and continue swirling until well coated. Divide among serving plates, and sprinkle heavily with coconut.

Nutrition Facts : @context http, Calories 218, UnsaturatedFat 3 grams, Carbohydrate 30 grams, Fat 9 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 6 grams, Sodium 8 milligrams, Sugar 26 grams, TransFat 0 grams

SAM CHOY'S MANGO BREAD RECIPE - (4.2/5)



Sam Choy's Mango Bread Recipe - (4.2/5) image

Provided by carvalhohm

Number Of Ingredients 11

2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
3 eggs, well beaten
3/4 cup vegetable oil or canola oil
1 1/2 cups granulated sugar
2 cups peeled and diced mango, fresh, canned or frozen
1/2 cup raisins
1/2 cup macadamia nuts, walnuts or pecans, chopped
1/2 cup grated coconut

Steps:

  • 1. Preheat oven to 350 . 2. Grease and flour two 9×5 inch loaf pans. 3. Sift flour, baking soda, baking powder and cinnamon into small bowl. 4. In large mixing bowl, combine eggs, oil and sugar and mix with dry ingredients until well blended. 5. Fold in mango, raisins, nuts and coconut. 6. Pour into loaf pans and bake 45 to 50 minutes or until toothpick inserted in center comes out clean. 7. Let cool 10 to 15 minutes, unmold and let completely cool on baking racks. Note: This recipe can be easily adapted for banana, carrot or papaya bread by substituting for the mango. Makes 2 loaves-20 servings WW Points Plus per serving: 7

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