Mango Bread A Florida Specialty!
A few years ago my family ended up with more mangos than we knew what to do with! My parents planted a tree that produced a whole lot of fruit and my Mother-in-law inherited a mango tree that had grown so large it literally “rained” mangos every day. Some mangos are delicious to snack on while other Mangos native to Florida are not as sweet to snack on and are stringy. Thanks to my Mom I have got a GREAT recipe to make yummy bread. You can use the stringy mangos too and it is still delicious! Try it!
- 1/2 cup butter
- 1 1/2 cup sugar
- 2 eggs
- 1 cup mashed mango
- 1 tsp baking powder
- 1 tsp baking soda
- 2 cups flour
- 1/2 tsp salt
- 1/4 cup buttermilk, or sour milk
- 1 tsp vanilla
Cream shortening; add sugar gradually, creaming until fluffy. Beat in eggs one at a time. Ad mango and beat well (all this beating makes the bread light — so don’t hurry). Sift dry ingredients: add alternately with milk, add vanilla and blend in. Pour batter in regular sized bread pan (greased and floured) — or just sprayed with PAM. Bake 300 degrees for an hour.
Makes enough for 1 large loaf.
If you have more mangos than you know what to do with, peel them and blend them up in a food processor. Freeze so you can use them to bake bread all year long!
Note: to make sour milk add 1/4 tbsp of lemon juice or vinegar to 1/4 cup milk.
– thanks Mom!!