Mango Nut Bread
Total TimePrep: 10 min. Bake: 50 min. + cooling
This recipe is the best!! I don’t use the dates but do add a couple smashed bananas - sooo moist. Everyone seems to love it.
the reciepe gives no amounys or lists mangos. dates or nuts or raisins please give us a corrected reciepe
Terrific recipe! We added meat of one persimmon to that of two very ripe mangoes and cooked the batter in a 13” x 13” for 50 minutes (to a clean toothpick). We also used ½ cup granulated light brown sugar with one cup white sugar. The result was to die for—crispy top and edges, moist, not too sweet, a hint of tart. We will make it again!
Followed the recipe and it came out perfectly! This will be my go to mango bread recipe! I used the smaller foil loaf pans and baked for 45 min. Now I can give some to friends! Thanks for posting it!
Just tried this recipe & it turned out very well. It is so rich and moist it's hard to resist. I will definitely make it again.
I made this today and let me tell you, this is a winner. Wow, is it good. I followed the recipe exactly but only used one 9 1/2 x 5 1/2-inch loaf pan. I had to cook it a little longer (about 10-15 minutes longer) and you need to let it cool at least 15 minutes before removing. I only let it cool 10 minutes and part of it stuck. It is absolutely delicious. Here is a link to my review with photos: http://community.tasteofhome.com/community_forums/f/29/p/886563/7660051.aspx#7660051
Awesome bread, very moist and flavorful. Since the mango I had was very ripe and sweet, I took off 1/2 cup of the sugar.
I had some very overripe mangoes that I didn't want to waste, so I flipped through one of my TOH books and found this recipe. I followed it to the "T" and it came out perfect! Very easy to make; very moist and most of all very delicious! NOTE: Don't panic when the batter becomes doughy at the end of step one. Once you add the mangoes into the batter, it moistens up nicely.
This is moist and delicious. One slice is not enough.
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