Tuesday 20 May 2014

Fresh mango bread

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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