Mango Bread (Pan De Mango) |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Recipe courtesy of Cocina Cubana Club / Pascual Perez and chef Sonia Martinez. Ingredients:
2 cups all-purpose flour |
2 teaspoons ground cinnamon |
2 teaspoons baking soda |
1/2 teaspoon salt |
1/2 cup dried cherries, soaked in hot water for 10 minutes and drained |
1 cup sugar |
2 eggs |
2/3 cup vegetable oil (or canola oil) |
1 teaspoon vanilla |
2 1/2 cups chopped firm-ripe mangoes, peeled (about 3 1/2 pounds) |
1 tablespoon lemon juice or 1 tablespoon lime juice |
Directions:
1. Preheat oven to 350°F Grease two 7x3-inch loaf pans.
2. In a medium bowl, combine the flour, cinnamon, baking soda and salt.
3. Add the dried cherries and stir until evenly distributed.
4. In another bowl, with a whisk or an electric mixer, beat together the sugar, eggs and oil until fluffy and light colored, about 3 minutes. Add the vanilla.
5. Add the flour mixture to the sugar mixture and beat just until smooth ~ do not over mix.
6. With a large spatula, fold in the mangoes and lemon juice.
7. Scrape the batter into the prepared pans.
8. Bake in the center of the oven for 35 to 40 minutes, or until the top is firm, the loaf pulls away from the sides of the pans and a cake tester inserted into the center comes out clean.
9. Remove from the oven and let stand about 5 minutes; remove from pans to a wire rack to cool completely.
10. When cooled, wrap in plastic wrap and let stand at room temperature until ready to serve.
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