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Costa Rica Mango Bread Recipe
Above all Mango is my favorite fruit. Whether eaten fresh after peeling, or added to a fruit salad, mixed with yogurt, or made with this wonderful Mango bread recipe, I love the king of all fruits. I bought almost ten pounds of mangos for $1.85 at a local outdoor market in Costa Rica. In the States that would be the price for one mango not ten pounds of mangoes!
The Himalayas are the origin of the mango, the history of mango cultivation goes back 4,000 years. Mangoes are a sub-tropical fruit, and more mangoes are eaten fresh than any other fruit in the world. The enzymes in mangoes are gentle as are the enzymes in papaya. Mangoes help lower cholesterol, the fiber content is a great aid to regularity of digestion and they are rich in vitamins A and C, and a number of minerals.
They provide more carotenoids than other fruits and are also low in calories. They will yield slightly to pressure when they are ripe. Ripe mangoes may have a variety of colors, being red, through orange, yellow, to green when ripe.
As with other similar fruits, unripe mangoes can be kept in a paper bag for a few days to trap the naturally produced ethylene gas, promoting the ripening process.
You will want to share this Costa Rican Mango Bread recipe with all your friends and loved ones once you taste the sweet savory flavor. I am retired in Costa Rica and I would never have appreciated the amazing taste of mangos if I had not lived in this wonderful country. If mangoes are not available in your area at a certain time of the year you can substitute bananas, it will make a great banana bread too.
Mango Bread
Ingredients:
2 cups – good quality flour
2 teaspoons of baking soda
2 teaspoons of baking powder
1 teaspoon ground cinnamon
3-egg
1 ½ cups – sugar (natural sugar available)
¾ cup of sunflower oil
2 cups of mashed mango
½ cup raisins
½ cup shredded coconut
½ cup chopped walnuts
Instructions:
Use a large mixing bowl to mix all the ingredients thoroughly.
First beat eggs, then add sugar and oil. Mix well and then add fruit. Mix the dry ingredients.
Preheat the oven to 350 degrees
Pour the mixture into a greased 9 in x 13 in Pyrex pan or baking pan of your choice.
Bake for 40-60 minutes. Using a wooden toothpick test the bread to ensure it is consistently baked. If the bread sticks too much to the toothpick it needs more time, also keep an eye on the colour, it should be golden on top.
Cool in the pan and when cool, cut into nice sized slices and enjoy with a fine Costa Rican coffee.
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