Mango Tea Bread

By sandy_h

Ingredients

• 3 ounces dried mango
• 1 cup chopped fresh mango, from 1 large ripe mango
• 2 1/2 cups unbleached all-purpose flour, plus more for dusting
• 3/4 cup sugar
• 1 1/2 teaspoon baking powder
• 3/4 teaspoon sea salt
• 1/2 teaspoon baking soda
• 1 banana, mashed
• 1/2 cup drained canned crushed pineapple
• 1/4 cup expeller-pressed canola oil
• 2 eggs
• 1/4 cup shredded unsweetened coconut

Details

Servings 12
Preparation time 15mins
Cooking time 120mins

Preparation

Step 1

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 oven to 375. Grease and flour a 9- x 5-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.