Mango Tea Bread Recipes

MANGO TEA BREAD

Steps:

• preheat oven to 350.
• grease and flour a 9x5 loaf pan.
• soak raisins in brandy for 15 minutes.
• puree mangoes in a processor until smooth, measure 1 cup, save the rest for another use.
• combine flour, cinnamon, salt, ginger, nutmeg and baking soda in a small bowl.
• in a large bowl beat sugar and butter with an electric mixer until fluffy.
• beat in eggs 1 at a time.
• add vanilla and mango puree.
• slowly beat in flour mixture.
• add raisins and brandy and stir well.
• pour into loaf pan, bake for 1 hr, 15 minutes until a toothpick inserted to center comes out clean.
• cool for 20 minutes in the pan, then turn out to a rack to cool completely.

MANGO TEA BREAD

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.)

MANGO NUT BREAD

Steps:

• Preheat oven to 350°. In a large bowl, combine the first five ingredients. In another bowl, beat eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in mangoes, dates and nuts (batter will be stiff). , Spoon into two greased 8x4-in. loaf pans. Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

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 TEA LOAF PLAIT

Steps:

• Cut the flesh off one mango and blitz to a purée in a food processor, then set aside. Finely dice the second mango and set aside separately. Gently warm the milk with the butter just until the butter melts. In a large bowl, mix the flour and sugar together with your fingers so there aren't any lumps, then add the yeast and a pinch of salt.
• Beat 2 of the eggs. Make a well in the flour, then work in the mango purée, beaten eggs and enough milk to bring the mixture together as a loose dough. Work in the raisins, then the diced mango, until smooth, but slightly sticky. Cover with cling film and leave to rise for 2 hrs in a warm place until doubled in size.
• Heat oven to 200C/ fan 180C/gas 6. Tip the dough out onto a lightly floured surface and cut in half. Work each half into a flat ciabatta-shaped loaf, then place on a non-stick baking sheet. Leaving one end intact, cut each loaf into 3 along the length. Plait each loaf, then pinch the dough at the ends so they hold their shape. Leave for 30 mins until risen slightly, then beat the remaining egg with a splash of milk. Brush the loaves liberally with egg wash, then bake for 40-50 mins until browned - they should sound hollow when tapped underneath. Leave to cool completely before eating. The loaves can now be frozen for up to 1 month.