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mango bread

Bread, Breakfast, Dessert, Fruit, Recipes

Maui Mango Bread

November 9, 2013

Maui Mango BreadSummer has come and gone and so have most of the mangoes on our two trees.  I haven’t had to buy fruit for months since we’ve had fresh mangoes every day.  What a dream!  Well we have just a few of those glorious golden orbs left and as it happens they all ripened at the same time.  I couldn’t let this opportunity pass: time to break out my mango bread recipe.

White Pirie MangoesI adore these exceptionally sweet mangoes as do my family and friends.  They don’t have a very long shelf life, they ripen a day or two after they’re picked.   A quick chill in the refrigerator and they are ready to eat.

Diced White Pirie MangoesThe White Pirie mango has a deep orange color and is delightfully fragrant.

Raisins, Walnuts, CoconutThough mango is the star of this recipe, the combination of raisins, walnuts, coconut and cinnamon bring it all together to make a moist and luscious cake.  Thanks to my friend Tamoe who shared her recipe with me.

Mango Bread Loaves

Maui Mango BreadToasting  a thick slice of mango bread and serving it with a pat of butter takes it to another level.

Toasted Mango Bread

Maui Mango Bread 

Adapted from Tamoe’s Mango Bread recipe

Makes two loaves

Ingredients

2 cups flour

1 1/4 cups sugar (or up to 1 1/2 cups sugar if your mangoes are not on the sweeter side)

2 teaspoons baking soda

1 1/2 teaspoons cinnamon

1/2 teaspoon salt

3/4 cup plus 2 tablespoons canola oil

3 large eggs, well beaten

1/2 teaspoon vanilla

2 cups finely chopped mango

1/2 cup chopped walnuts

1/2 cup raisins

1/8 cup shredded sweetened coconut

demerara sugar (optional but recommended)

Preparation

Preheat oven to 350 degrees.

Butter two 8 inch loaf pans.

Place flour, sugar, baking soda, cinnamon and salt in a large bowl and mix well.  Mix in the oil, beaten eggs and vanilla.  Add the mangoes, walnuts, raisins and coconut.  Pour into loaf pans and bake for 55 – 60 minutes.  If using demerara sugar, bake the bread for 10 minutes then sprinkle the sugar over the tops of each loaf.  (If you add the sugar before baking the bread, it will dissolve into the batter).  Continue baking for another 45 minutes. Since oven temperatures vary, it’s a good idea to check the bread after it has baked for 53 minutes.  If it needs more time, check again every 2 minutes to prevent over baking.

Note: If you are using dark pans the bread will bake quicker than in light pans so check for doneness at 50 minutes.

 

 

 

 

 

Breakfast, Dessert, Fruit, Lactose Free, Recipes, Vegetarian, Veggies

Mango Galette

February 14, 2021

Fresh Mango Galette

I had every intention of posting this in August when mangos were abundant, yet here it is, February….  It looks as though it will be a good mango season this year.  All the trees in the neighborhood are full of flowers and keiki fruits right now. So when the time comes and you have a few pounds of mangos and want an easy to assemble dessert, this mango galette is the perfect choice.  It is a beautiful dessert to bring to the table after dinner or to serve with your morning coffee.

Pirie Mango Slices

Between the two types of mango trees we have, the White Pirie is the one I use most often for making jams and preserves as well as for baking.  With its sweet, intense, mango flavor and relatively firm texture, it holds up well when chopped or sliced for recipes such as mango bread, cake, streusel muffins, and this galette.

Arranging Mangos on Galette Dough

Mango Galette Ready to Bake

The wonderful thing about a galette is its free-form shape.  Roll it out, add your ingredients then tuck up the sides.  You will use the entire piece of pie dough since there’s no need to trim the edges of the crust.

Fresh Mango Galette

Serve a slice all by itself, or top it with a scoop of vanilla ice cream or a dollop of whipped cream.

Fresh Mango Galette with Vanilla Ice Cream

Mango Galette
 
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Pastry adapted from Dorie Greenspan
Author:
Serves: 8
Ingredients
  • Crust:
  • 1½ cups (204g) all-purpose flour
  • 2 tablespoons sugar
  • ¼ teaspoon fine sea salt
  • 1 stick (8 tablespoons, 4 ounces, 113g) frozen Earth Balance Buttery Sticks cut into about 16 pieces (if using regular unsalted butter increase salt to ½ teaspoon)
  • ¼ cup ice water
  • Filling:
  • ⅓ cup (heaping) granulated sugar
  • 2 tablespoons corn starch
  • ¼ teaspoon ground cinnamon
  • 3 cups (about 2½ pounds) mangos, peeled, seeded, and cut into ⅓-1/2-inch-thick slices
  • mango jam for glaze (can substitute with apricot jam)
Preparation
  1. Dough: Put the flour, sugar and salt in a food processor and pulse a few times to blend. Scatter the pieces of butter over the dry ingredients and pulse until the butter is cut into the flour. The mixture will look like coarse meal. Continue to pulse until you get small flake-size pieces and some larger pea-size pieces. Add a little of the ice water and pulse, add some more, pulse and continue until all of the water is in. Now work in longer pulses, stopping to scrape the sides and bottom of the bowl if needed, until you have a dough that forms nice bumpy curds that hold together when you pinch them. Heads up. Just before you reach this clumpy stage, the sound of the machine working the dough will change.
  2. Gather the dough into a ball, flatten it into a disk and put it between two large pieces of parchment paper. Roll the dough into a circle about 12 inches in diameter. Don’t worry about getting the exact size or about having the edges be perfect.
  3. Slide the rolled-out dough, still between the parchment papers onto a baking sheet and freeze for about 15 minutes or refrigerate for 2 hours.
  4. Preheat oven to 375 degrees. Remove chilled dough from freezer or refrigerator while you prepare the fruit. The dough should still be cold but pliable and not prone to cracking.
  5. Filling: Place sliced mangos in a large, wide bowl. Combine sugar, corn starch, and cinnamon in a small bowl. Sprinkle sugar mixture over mangos and toss gently with a wide spatula.
  6. Remove top layer of parchment paper from dough round. Starting 1½ to 2-inches from the edge of the round, arrange the mangoes in a single layer in concentric circles, creating overlapping folds as you work around the perimeter. If your mangos are extra juicy, leave the extra juice in the bowl so the filling does note overflow in the oven. Gently lift the border of the dough up and around the filling, making pleats as you go. Brush the border with half & half or milk. Sprinkle with turbinado or coarse sparkling sugar. This is optional but makes for an attractive and crispy crust.
  7. Bake on the parchment lined baking sheet for 45 - 50 minutes, or until the crust is golden and the filling is bubbling. Remove the galette from the oven and brush the fruit with warmed mango jam. Let cool on the baking sheet on a wire rack. Cut into wedges and serve warm or at room temperature.

 

 

Breakfast, Dessert, Fruit, Lactose Free, Recipes

Fresh Mango Cake

January 6, 2021

Mango Cake

Summer is long gone yet surprisingly our mango trees continue to provide us with fruit.  Is it global warming that has confused our magic mango trees?  Who knows how long this will continue, but for now, we are thrilled to have mangos all year long.  Which brings me to this wonderful mango cake.  The original recipe from Ina Garten features fresh peaches. I just switched them out with mangos and what a delightful version it turned out to be.

Fresh Mango From the Garden

Our Pirie mangos are very sweet and the perfect choice for this cake: like peaches they hold up well in baking.  I also prefer them when making Maui mango bread loaves.

Lactose Free Sour Cream

I made the cake lactose free since this is the best option for me, but feel free to use regular dairy products if you try the recipe.

Cinnamon Sugar

Lots of cinnamon sugar makes for a tasty topping.

Preparing Mango Cake

Preparing Mango Cake

The cake batter and mangos are layered, ending with mangos, pecans, and cinnamon sugar on the top.

Mango Cake

Mango Cake

The cake is moist from the two layers of mangos and the top has a light crunch to it from the pecans and cinnamon sugar.  Fresh mango cake in January is such a treat.

Mango Cake

Fresh Mango Cake
 
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Adapted from Ina Garten's Peach Cake recipe
Author:
Ingredients
  • 1 stick (4 ounces, 113g) Miyoko's unsalted butter (or regular unsalted butter), at room temperature
  • 1½ cups sugar, divided (7 ounces, 198g = 1 cup and 3½ ounces, 99g = ½ cup)
  • 2 large or extra large eggs (2.2 ounces, 63g each) (Ina calls for extra large eggs. If you don't have them handy, use large eggs. I find that some brands such as Eggland's Best large eggs are heavier than others so I use these instead of extra large).
  • 1 cup (8 ounces, 227g) Green Valley lactose free sour cream (or regular sour cream) at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (8½ ounces, 240g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 2½ pounds ripe but firm mangos, peeled, pitted and sliced
  • ½ cup (2 ounces, 57g) chopped pecans
Preparation
  1. Preheat oven to 350 degrees. Grease a 9-inch square baking pan.
  2. In the bowl of a stand mixer fitted with the paddle attachment (or large bowl and hand mixer), beat butter and 1 cup of sugar for 3 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs one at a time, then the sour cream and vanilla. Mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixture on low, slowly add the dry ingredients to the batter and mix until just combined. In a small bowl, combine the remaining ½ cup sugar and cinnamon.
  3. Spread half of the batter evenly in the pan. Use an offset spatula if you have one. Top with half of the mango slices, then sprinkle with two-thirds (about 5 tablespoons) of the sugar mixture. Spread the remaining batter on top, arrange the rest of the mangos on the batter and sprinkle with the remaining sugar mixture and the pecans.
  4. Bake the cake for about 55 minutes (check at 50 minutes), or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature. Any leftover cake can be frozen for a few months.

 

Dessert, Fruit, Lactose Free, Recipes

Mango Tart

October 24, 2019

Mango Tart

This summer dessert tart is for those lucky people who have mango trees in their yards.  If you don’t have mangoes, use peaches just as the original recipe from Amanda Hesser calls for.  The tart is excellent on its own, or with vanilla ice cream or whipped cream.

Maui Mangoes

It is now October and our two mango trees are bare of fruit, so we will patiently wait for their return next summer.  Both the Rapoza and White Pirie varieties are delicious, however, the White Pirie is what I used for the tart because of its firmer texture.  It’s a super sweet mango that we also use in mango bread and mango jam.

Pirie Mango

The White Pirie has a gorgeous orange color to it.

Tart Crust

The dough ingredients are mixed together then pressed into the tart pan. If you don’t own a tart pan, a pie pan is an adequate substitute.

Mango Tart

The mangoes are arranged in a concentric circle with the center portion filled with smaller pieces.

Mango Tart

A good sprinkling of the butter, sugar, and flour mixture is layered over the entire top of the fruit before baking.  It may seem as though there is too much of the crumble mixture, but use it all. It will melt into the mangoes enhancing this beautiful tart.

Mango Tart

Mango Tart
 
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Adapted from Food52, Amanda Hesser
Author:
Serves: 6
Ingredients
  • Tart Pastry:
  • 1½ cups + 2 tablespoons all-purpose flour
  • ½ teaspoon kosher salt
  • 1 teaspoon granulated sugar
  • ¼ cup + 1 teaspoon canola oil
  • ¼ cup mild olive oil
  • 2 tablespoons whole milk or half & half, lactose free or regular
  • ½ teaspoon vanilla extract
  • Tart Topping:
  • ¾ cup granulated sugar
  • 3 tablespoons all-purpose flour
  • ¼ teaspoon kosher salt
  • 2 tablespoons cold Earth Balance Buttery Sticks or regular butter
  • Fruit Tart:
  • 4 medium mangoes, peeled, seeds removed, and sliced about ½-inch wide
Preparation
  1. Heat oven to 425 degrees. Wrap the exterior of a 10" tart pan (with a removable bottom) with foil (juices from fruit can seep through the tart pan).
  2. Mix together 1½ cups + 2 tablespoons flour, ½ teaspoon kosher salt, and 1 teaspoon sugar in a medium mixing bowl.
  3. In a small bowl, whisk together the oils, milk and vanilla extract. Pour this mixture into the flour mixture and mix gently with a fork (just enough to dampen; do not over work it). Transfer the dough to a 10" tart pan with removable bottom (I use a non-stick). You may also use a 9" tart pan if that's what you have available. Use your hands to pat out the dough so it covers the bottom of the pan, pushing it up the sides to meet the edge (pat firmly). I find that using a 10" tart pan works perfectly. There won't be any leftover dough and it may seem there is not enough but keep pressing the dough until it is evenly distributed.
  4. In the same bowl you used for the dough, combine ¾ cup sugar, 3 tablespoons flour, ¼ teaspoon kosher salt, and the Buttery Sticks. Using your fingers, pinch the butter into the dry ingredients until crumbly.
  5. Starting on the outside, arrange mangoes overlapping in a concentric circle over the pastry. Fill in the center with the smaller pieces of mango. The mangoes should fit snugly. Sprinkle the pebbly butter mixture over the top (use it all). Place foil wrapped tart pan on a baking sheet and bake for 35 minutes until shiny, thick bubbles begin enveloping the fruit and the crust is slightly brown. It's a good idea to check the tart crust after it has baked for 25 minutes. To protect the crust from over browning, drape a piece of foil over the tart and continue baking. Cool tart on a rack. Serve warm or at room temperature. You may refrigerate the tart until ready to serve once it has cooled. It is best eaten the day it is made.

 

Breakfast, Dessert, Fruit, Lactose Free, Recipes

Mango Streusel Muffins

September 8, 2019

Mango Streusel Muffins

I can’t imagine a better tasting fruit than one of our homegrown mangoes.  We have two varieties, White Pirie and Rapoza.  They both have their own qualities that make each one special. The White Pirie mango is firmer in texture which makes it perfect for baking.  It makes the most delicious jam.  The Rapoza is a very large mango, sometimes weighing up to 3 pounds.  They are best chilled, cut into slices or chunks and eaten as is. Mango season is nearly over so I have been busy in the kitchen making muffins, tarts, jam, bread, salsa, and ice cream.

Fresh White Pirie Mango

Mango Muffin Batter & Streusel Topping

This delightful recipe comes from Sally’s Baking Addiction blog.  I just switched out the peaches for mangoes.  I’ve made them multiple times and they always turn out so well.  I also used lactose free ingredients but feel free to use regular butter, milk and yogurt.

Mango Streusel Muffins

Mango Streusel Muffins

These are just divine.  Sometimes I add a pat of Earth Balance Buttery Spread to the split muffin. That bit of saltiness goes so well with the sweet streusel topping.

Mango Streusel Muffins

Mango Streusel Muffins
 
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Adapted from Sallys' Baking Addiction blog
Author:
Serves: 12
Ingredients
  • Crumb Topping
  • ⅓ cup (67g) packed light brown sugar
  • 1 tablespoon (15g) granulated sugar
  • 1 teaspoon ground cinnamon
  • ¼ cup (60g) Earth Balance Buttery Sticks, melted (or regular butter)
  • ⅔ cup (84g) all-purpose flour
  • Muffins
  • ½ cup (115g) Earth Balance Buttery Sticks at room temperature (or regular butter)
  • ½ cup (100g) packed light brown sugar
  • ¼ cup (50g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120g) plain Green Valley lactose free yogurt (or regular yogurt)
  • 2 teaspoons vanilla extract
  • 1¾ cups (220g) all-purpose flour (If you do not have a scale use the spoon and sweep method. Spoon flour into measuring cup and use a straight-edged knife to level the flour so that it is even with the top of the measuring cup).
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon allspice (optional)
  • ¼ teaspoon salt (1/2 teaspoon if using unsalted butter)
  • 3 tablespoons (45ml) lactose free milk (low-fat or regular)
  • 1¾ cups diced mango, drained if very juicy
  • Glaze
  • 1 cup (120g) confectioner's sugar
  • 3 tablespoons (45ml) lactose free half and half or milk (or regular milk, half and half, or cream)
  • ½ teaspoon vanilla extract
Preparation
  1. In a medium bowl, combine sugars, cinnamon and melted Buttery Sticks. Using a small rubber spatula, stir in the flour. The crumb topping will be thick and crumbly. Set aside.
  2. Preheat oven to 425 degrees. Spray a 12-count muffin pan with non-stick spray.
  3. In a medium bowl using a handheld mixer, beat the Buttery Sticks on medium-high speed until smooth and creamy, about 1 minute. Add the sugars and beat on medium-high until creamed, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.
  4. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to medium-high speed and beat until the mixture is combined and uniform in texture.
  5. In a large bowl toss together the flour, baking soda, baking powder, cinnamon, allspice, and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk. Add the milk, gently whisking until combined. Fold in the mangoes with a spatula.
  6. Spoon the batter evenly between 12 muffin tins, filling nearly to the top (you may end up with a bit of leftover batter). Press a handful of the crumb topping into the top of each (use all the topping).
  7. Bake for 5 minutes then lower the temperature to 350 degrees and bake another 15 minutes or until a toothpick inserted in the center comes out clean. Let muffins cool in pan for at least 15 minutes before removing to a rack.
  8. While the muffins are cooling whisk together the glaze ingredients. Drizzle over the warm muffins. If you prefer the glaze to be thicker, drizzle over cooled muffins. You may not need all of the glaze.
  9. These are delicious, moist muffins that keep well in the refrigerator for a few days, They freeze beautifully.

 

 

 

Bread, Breakfast, Dinner, Lactose Free, Recipes, Veggies

Bacon & Cheddar Zucchini Bread

September 25, 2016

Bacon & Cheddar Zucchini Bread

Bacon and cheddar cheese are a perfect match.  This savory zucchini bread, which incorporates that perfect match, does not require any rising, kneading, or special care.  Mix all of the ingredients together and bake it in a loaf pan.  Then, wait patiently while it cools before you cut a thick slice and toast it until the edges are pleasingly crisp.  This recipe is adapted from Carolyn over at Food Gal.  The recipe comes from Katie Sullivan Morford’s new cookbook Rise & Shine. Katie uses kalamata olives and green onions but I wanted to use bacon, because…bacon!  I also used chives from the garden in place of the green onions.  As Carolyn mentions, this savory bread is not just for breakfast.  I toast slices and serve it with roasted meat or grilled chicken.  It is reminiscent of cornbread in many ways.  Serve it with a pat of butter.  Yum!

Toasted Zucchini Bread with Butter

Grated Zucchini

I haven’t grown zucchini but I hear that they are prolific producers and many home gardeners end up with more than they know what to do with.  I also read a few stories that gave me a good laugh: people will leave bags of excess zucchini in unattended cars or on strangers doorsteps. Fortunately, this recipe doesn’t require that much zucchini.

Fresh Eggs

I love the beautiful speckled brown eggs my neighbor Judy shares with us.

Extra Sharp Cheddar, Bacon, Chives

Use extra sharp cheddar and fairly lean bacon for the best flavor and texture.  This rustic bacon and cheddar zucchini bread turns out perfectly each time you bake it.

Bacon & Cheddar Zucchini Bread with Butter & Mango Pepper Jam

Bacon & Cheddar Zucchini Bread

 

Bacon & Cheddar Zucchini Bread
 
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Adapted from Food Gal
Author:
Serves: 1 large loaf
Ingredients
  • 2 cups coarsely grated zucchini (about 2 medium zucchini)
  • 1½ teaspoons kosher salt, divided
  • 1½ cups white whole wheat flour (spooned and leveled)
  • 1 cup all-purpose flour (spooned and leveled)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon freshly ground black pepper
  • 2 large eggs
  • ⅓ cup extra virgin olive oil
  • ½ cup plain lactose free yogurt (Green Valley lactose free or regular yogurt)
  • ½ cup lactose free milk (or regular milk)
  • 2 tablespoons chopped chives
  • ½ cup chopped cooked bacon
  • 6 ounces extra sharp cheddar cheese, cut into ⅓-inch cubes
Preparation
  1. Preheat oven to 350 degrees. Generously grease a 9x5-inch loaf pan with oil or nonstick cooking spray and set aside.
  2. Place grated zucchini into a colander set in the sink or over a bowl. Sprinkle with 1 teaspoon of the salt and toss together. Leave zucchini in the colander to allow the salt to draw out some of the liquid.
  3. Meanwhile, in a large bowl, whisk together the white whole wheat and all-purpose flour along with the baking powder, baking soda, black pepper, and remaining ½ teaspoon salt.
  4. In a medium bowl, whisk together the eggs, olive oil, yogurt, and milk until combined.
  5. Squeeze out the liquid from the zucchini, removing as much of the moisture as possible, The zucchini will remain moist but should not be wet. Add the zucchini to the egg mixture along with the scallions and bacon. Mix to combine.
  6. Add the egg mixture to the flour mixture and stir gently with a spoon or rubber spatula, just until the streaks of flour disappear. Add the cheese and stir just enough to distribute it throughout the dough.
  7. Transfer dough to the prepared loaf pan and using your spatula, smooth the top. The dough will be rough and craggy.
  8. Bake for about 50 - 55 minutes, or until the loaf is golden and a wooden skewer inserted into the center comes out clean. Transfer pan to a cooling rack for 15 minutes. Run a knife around the edge of the bread, tip the pan over, and gently dislodge the bread onto the cooling rack. Allow bread to cool for 30 minutes or so, before serving.

 

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