Island Mango Bread

From: Lynn302

On Jul 31, 2009

I made this with 3 small very over ripe mangos which I pureed with my hand blender. I did not have any sour cream so I used some buttermilk instead. I did not have any rum flavoring or raisins so left them out and added a bit more coconut to make up for the raisins. I made 2 medium loaves which I baked for an hour at 350. The loaves turned out moist, very flavorful and tastey!! Next time I would like to try soaking some raisins in rum and adding them to the batter. This is a marvelous way to use up over ripe mango....if there is any left I am going to freeze a loaf !

From: Abby Girl

On Apr 22, 2009

I made this bread as I had a mango and some sour cream to use up. I found that the directions were very vague with this recipe and it seemed that each cook interpret it a different way. I used butter, Splenda instead of sugar, left out the coconut and rum extract (as I didn't have them) and use amber rum. 1-1/2 cups of chopped mango equaled 1 large mango. The bread was very moist and was gone in a day. I did not rate this as I had changed the recipe quite a bit. I would do this recipe again if I had a ripe mango that needed to be used up!!

From: Sana

On Oct 9, 2006

Yummy bread. I used mango puree and mango flavoring and made it into 14 muffins. Baked for about 30 minutes. Also, I usually only have dessicated coconut on hand usually, so I used that. The mango and coconut combo goes on great. next time, I will put a little more of mango food flavoring as the mango taste was not pronounced. Also added cashews instead of raisins - a substitution suggested by my husband. It was really good.

From: Shirl (J) 831

On Feb 25, 2006

Oh my gosh ! We have a winner. I've been on the hunt for a good mango bread recipe, and have finally found it. I think the rum extract is a good addition for the tropical taste. Nice and moist and flavorful. This would be excellant frozen in batches and heated up with some butter on. Excellant quick bread.