Summer brings mangos, and we love mangos. This time of year we take advantage of the fruit’s abundance to make many kinds of mango treats. This Mango Bread recipe is a family favorite, we bake extra loaves to freeze so that it can be enjoyed later in the year or given as gifts for the holidays. I use mini loaf pans for freezing single servings or gift giving. They are easy to make. The recipe can be easily doubled or tripled.
Ingredients:
2 cups flour
2 tsp. cinnamon
2 tsp. baking soda
1 ½ cups sugar
½ tsp. salt
¾ cup oil
3 eggs, slightly beaten
2 cups diced ripe mango
Directions:
Pre-heat oven to 350 degrees
Sift dry ingredients together, making sure baking soda is distributed evenly, no clumping. Add remaining ingredients, stir well.
Lightly oil 4 – 2 ½ “ x 5” loaf pans OR 2 large ones.
Pour batter into pans til 2/3 full. Bake for 55-65 mins or until tester comes out clean.
To freeze wrap each loaf in foil, then place in freezer zip lock bags.
