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Jamie Stolper

This is an adaptation of one of two recipes on a note card sent to me by my friend Cheryl Soon who lives in Hawaii (see also
Mango Papaya Salsa).  I love all things Hawaiian and I love mangos, so I tried the recipe with spectacular results.  The mango taste is not pronounced in the bread, but it provides great moistness.  I made one bread with chopped walnuts and one with chopped macadamia nuts.  Both were terrific.  (I actually preferred the one with walnuts.]  I shared this bread with at least six others, all of whom loved it.  This is definitely a recipe I will be making again, especially when something slightly different is called for, or when I want to be reminded of Hawaii!


3 eggs
1 1/2 cups sugar
1 cup vegetable oil
2 cups ripe mango
3 teaspoons vanilla
2 1/2 cups flour
2 teaspoons baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
2 1/2 teaspoon cinnamon
1 cup coarsely chopped nuts (walnuts, macadamia nuts, or your choice)

Preheat oven to 350 degrees.  Grease two loaf pans measuring 8 inches by 5 inches (or 8 1/2 x 4 1/2 inches).  I prefer glass pans.

Cut the mango in small pieces and place in a bowl.  [It can take practice to cut the flesh off a mango neatly, but in this recipe it doesn't matter what the cut fruit looks like as it will be blended into the batter.  Just cut it off any way you can.]

Add eggs, sugar, oil, and vanilla and beat until smooth  It's okay if there are still a few small pieces of the mango in the batter.  [If the mango is not very ripe and soft, puree it first in a food processor with an extra tablespoon or two of sugar - the fruit should be very sweet.]

In another bowl whisk the flour, baking soda, baking powder, salt, and cinnamon until well blended.  Pour the wet batter into the dry ingredients.  Stir until just mixed.  Add the nuts and mix gently until distributed.

Pour the batter into the two pans and bake for 40 to 50 minutes.  The shallower the pan, the less time it will take to bake, so check at 35-40 minutes.  The breads are done when toothpick inserted in the center comes out clean.  The tops will be very brown.

Let the breads cool on a rack for a half-hour or so.  Then turn upside down to remove the breads and continue to let sit on the rack until completely cool.  Wrap in plastic wrap or foil for a day to intensify the flavors.  I, however, can't resist eating this right away, even while still warm.  Delicious!

Yield: 2 8 x 5 loaves

Jamie Stolper is the Food Editor of ShalomBoston.com.  The original recipe from which this one was adapted was on a note card by Patrice Federspiel, with two recipes and gorgeous art work on the front.  Her web site is

Mango Nut Bread


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