If I had to pick one food to live on forever on a desert island, what would I pick ? Mangoes ! Truly these little gems are foods of the Gods.
Mangoes always seemed like such an exotic and tropical fruit when I lived in New Zealand and especially when living in London. It conjured up images of tropical beaches, palm trees and holidays. How very fortunate that I now live in a place that produces mangoes by the truckload. At the end of summer here in Queensland, Australia, there is usually a glut of them and you can pick up whole trays of mangoes for about $15 each (about 50c/mango!) So each year I buy a tray. I skin and package up the cheeks and freeze them for use over the winter months in deserts, baking, smoothies etc.
I came across a recipe for a Mango Bread today and thought I would give it a go with a Gluten Free twist and throw in some other bits and bobs I had lying around. I thought Coconut would be a good match with the Mango, I had some beautiful fresh pecan nuts and some plump juicy sultanas - in they all went. I used a Macadamia Oil in this recipe also so a very Australian recipe indeed.
Ingredients
2 Cups Plain GF Flour
2 teaspoons Baking Soda
1 teaspoon GF Baking Powder
1/2 teaspoon salt
3/4 Cup Sugar
1/4 Cup Oil (Macadamia or vegetable)
1/2 Cup Melted Unsalted Butter
1/2 Cup Chopped Nuts (I used Pecans, Macadamia or walnuts would also be nice)
1 teaspoon Vanilla Extract
1.5 Cups Finely Chopped Mango (you could use fresh, or tinned even)
2 Eggs, beaten
1/2 Cup Sultanas or Raisins
- Heat Oven to 160Celsius (fan forced) or 180 if not fan forced.
- Line a loaf tin with baking paper.
- Combine your dry ingredients together in a large bowl and mix with a balloon whisk to aerate flour.
- Make a well in the centre of the dry ingredients and add all the other ingredients into the bowl.
- Stir well to combine,
- Bake for 45 minutes to 1 hour or until a wooden skewer inserted into the centre comes out clean. Mine actually took about 90 minutes so remember every oven is different. Use the wooden skewer and keep checking every 5 minutes after 1hr passes.
- Leave to cool slightly before removing from the tin.
This makes a beautiful but moist loaf that will keep well in an airtight container for a few days. It is easier to slice when completely cooled. Enjoy cold, perhaps with a scrape of butter or warmed slightly with some mango puree drizzled over...mmm yummy.
Enjoy,
Lxx
