We bought a tray of mangoes a week ago and unfortunately, even with my two mango munching machines, some started to go spotty and squidgy. But I’m not one to waste a mango, their season is too short! Cut the mango off as best you can, I diced the cheeks then sort of squeezed the stuff off from around the seed.
This recipe tastes like a tropical island…so if you haven’t got any tropical islands holidays on the horizon: eat this…preferably with the kids locked away.
This is a tweak of my banana bread (which uses pineapple- but my son is currently intolerant of pineapple so it would be cruel to make it with that!).
Make sure you line the base of the tins, as they will burn if you don’t. Like the banana bread it makes two loaves, one to freeze and one to eat now!
You can also try these other bread recipes that will surely be a hit to your kids:
- Choc chip banana bread, no extra added sugar
- Pear and Zucchini Bread, low sugar, dairy free!
- Blueberry banana bread, dairy free and refined sugar free!
- 3 eggs lightly beaten
- 1 &¼ cups coconut oil
- 2 teaspoons vanilla paste/essence
- 4 ripe mangoes think black spots
- 1 ripe banana
- 1 cup wholemeal flour
- 2 cups plain flour
- 1 cup coconut sugar
- 1 cup raw sugar
- 2 teaspoons cinnamon
- 1 cup shredded not dessicated coconut
- 1 cup roughly chopped walnuts but I reckon macadamias would be even better
- Preheat your oven to 170 degrees.
- Line two loaf pans (just the base) with a double layer of baking paper.
- In a large jug or bowl combine the eggs, oil, vanilla, mangoes and banana.
- In another bowl mix together the remaining ingredients.
- Combine the wet with the dry, mixing thoroughly to ensure there aren't any dry patches.
- Pour the mix into the prepared pans.
- Bake for 1 hour, checking after 50 minutes, with a skewer.
- The loaves are done when a skewer inserted in the middle comes out clean.
- Rest in the pan for 20 minutes before cooling on a wire rack.