I do not buy mangoes from the supermarket as most of them are not as sweet as the one we get back home. As far as I am concerned nothing can beat our indian mangoes! we have Alphonso and in the south the juicy banganapalli, rumani, neelam, imam pasand, naduchalai....How many varieties we have! Unfortunately we have a limited options here. But thanks to canned mangoes ,we can get the home flavor all through the year.
Anyway i had these plump mangoes sitting in the refrigerator for a couple of days.
After searching on line, I modified Dorie Greenspan's mango bread and made this. The original recipe called for raisins, ginger powder etc..I did not have those with me and replaced it with cardamom powder ( my favorite) and used cashewnuts. I used 2 mangoes and one of them was a little tart. The addition of raisins could have made it tad sweeter I guess!
It tastes awesome and i am taking this for a my co workers leaving party at work.
- 3 large eggs
- 3/4 cup canola oil
- 2 & 1/2 cup All purpose flour/ maida
- 1 cup sugar
- 1/2 cup light brown sugar packed
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tbsp yogurt
- 2 tsp cardamom powder
- 1 tsp cinnamon powder
- 1/4 tsp salt
- 1/3 cup cashews broken
- 2 cups diced mangoes ( i used 2 mangoes)
- 1/2 tsp lemon zes
- 1 tsp vanilla extract
- Preheat oven to 350 F. Grease a loaf pan or any baking utensil you have and dust with flour.
- Whisk flour, salt, baking soda, baking powder, cardamom powder, cinnamon.
- Beat eggs and oil till combined
- Add sugar and brown sugar and combine well.
- Add the flour, cashews,mango, vanilla, lemom zest and fold till everything is combined. do not over mix.
- The batter will look pretty thick, but do not worry.
- Transfer to the baking pan and bake for 45- 50 mins or till the centre comes clear when a tooth pick is inserted.
So my fellow mango lovers,what are you waiting for??
Enjoy! I am gonna try an eggless version and also use kesar mango pulp the next time i mkae it.