Fresh mango bread
Mangoes are in season and
there are so many things you can do with it. They are very versatile and can
add variety to a number of dishes, both sweet and savory. Unripe green mangoes
can be made into pickles and added to chicken and mutton. Ripe ones can be used
in a variety of desserts.
But what do you do once you have made cheesecake, pudding,
shreekhand, ice cream etc etc…You make Fresh Mango Bread.
I found the idea of making
sweet bread intriguing. These are more like loaf cakes than breads and are a
good way of using up those extra mangoes.
Ingredients
1 ¼ cups flour
½ tsp baking powder
½ tsp baking soda
½ cup castor suagr
½ cup brown sugar
½ tsp cinnamon powder
2 small eggs
½ cup oil
1 cup diced ripe mangoes
1.2 cup raisins
Preheat the oven at 175
degrees Celsius.
Grease and line a loaf tin
with parchment paper.
Sieve together flour,
cinnamon powder, baking powder and baking soda. Add the castor suagr and brown
suagr. Mix with your hands so that the brown suagr mixes well and no lumps
remain.
Beat together oil and eggs.
Add
the dry ingredients. Mix well with a spatula. The mix will be more like stiff
dough than a batter.
Add the mangoes and raisins.
Pour the dough into the loaf
tin and bake for 50 minutes.
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