Mango Tea Bread
- 3 ounces dried mango
- 1 cup chopped fresh mango, from 1 large ripe mango
- 2 1/2 cups all-purpose flour, plus more for dusting
- 3/4 cup sugar
- 1 1/2 teaspoon baking powder
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 1 banana, mashed
- 1/2 cup drained canned crushed pineapple
- 1/4 cup canola oil
- 2 eggs
- 1/4 cup shredded unsweetened coconut
- Canola spray oil
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.
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- 3 ounces dried mango
- 1 cup chopped fresh mango, from 1 large ripe mango
- 2 1/2 cups all-purpose flour, plus more for dusting
- 3/4 cup sugar
- 1 1/2 teaspoon baking powder
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 1 banana, mashed
- 1/2 cup drained canned crushed pineapple
- 1/4 cup canola oil
- 2 eggs
- 1/4 cup shredded unsweetened coconut
- Canola spray oil