Kim Erickson, whose family will open their Erickson family farm to the public for tours on Sunday, offers her favorite mango recipe – a mango nut bread.
Other mango recipes from the Erickson Farm are here: www.ericksonfarm.com/recipes/
Mango Nut Bread
- 1 to 1¼ cups diced mango (about 1 medium mango)
- 1 tablespoon lime juice
- ½ cup margarine, at room temperature
- 1 cup sugar
- 2 eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup powdered milk
- 1 teaspoon vanilla
- ½ cup chopped pecans
Preheat oven to 350° F. Grease a 9-by-4-inch loaf pan and set aside. Dice the mango and add lime juice; set aside.
In a mixing bowl, cream margarine and sugar with electric mixer. Add eggs, beat well.
Combine dry ingredients with a whisk in a small bowl. Add to egg mixture and stir with wooden spoon only until incorporated – do not beat. Add vanilla and stir well. Fold in mango with lime and nuts just until incorporated. Pour batter into prepared pan.
Bake for 45 minutes; test with knife inserted in center. When knife comes out clean, bread is done.
Makes 1 loaf.
This bread freezes very well.
Note: Feel free to substitute your favorite nut or leave out entirely.mango
1 response so far ↓
1 Ken Steinhoff // Jul 16, 2010 at 10:52 am
Our first nearly mature mango fell yesterday. That means it’ll be another three weeks or so before the rest of them start raining down. Looks like we have a good crop. We were worried that it might be a lean year because we had it trimmed back last summer.
http://www.palmbeachbiketours.com/tree-trimming-in-west-palm-beach/
It had been long enough that we were worried that an active hurricane season might drop it on our neighbor’s house.
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