The combination of fresh mango and rehydrated dried mango gives a sweet moist texture to this tropical-flavored quick bread. Inspired by Whole Planet Foundation® microcredit client recipes.
Special Diets:
Ingredients
Method
Place dried mango in a small bowl and cover with boiling water.
Let soak 30 minutes.
Drain well in a colander, pressing to squeeze out as much liquid as possible.
Chop rehydrated mango and set aside.
Place chopped fresh mango in a blender and blend until pureed. Set aside.
Meanwhile, preheat the oven to 375F.
Oil and flour a 9x5-inch loaf pan.
Whisk together flour, sugar, baking powder, salt and baking soda in a medium bowl.
In a large bowl, whisk together mango puree, banana, pineapple, oil and eggs.
Add dry ingredients and stir just until combined.
Gently stir in soaked dried mango and coconut and mix just until they are evenly distributed.
Pour batter (it will be thick) into pan and bake until a knife comes clean from the center, about 1 hour and 15 minutes.
Loosen sides from pan, remove and let loaf cool completely.
Nutritional Info
Serving Size
Calories
230
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.