Mango Bread (Pan De Mango) Recipe #372903
Recipe courtesy of Cocina Cubana Club / Pascual Perez and chef Sonia Martinez. Posted for ZWT5.
50 min | 10 min prep
SERVES 20 , 2 loaves
- 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 lime juice
- Preheat oven to 350°F Grease two 7x3-inch loaf pans.
- In a medium bowl, combine the flour, cinnamon, baking soda and salt.
- Add the dried cherries and stir until evenly distributed.
- 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.
- Add the flour mixture to the sugar mixture and beat just until smooth ~ do not over mix.
- With a large spatula, fold in the mangoes and lemon juice.
- Scrape the batter into the prepared pans.
- 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.
- Remove from the oven and let stand about 5 minutes; remove from pans to a wire rack to cool completely.
- When cooled, wrap in plastic wrap and let stand at room temperature until ready to serve.
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5 stars