I make lots of these during mango season and give away to friends and family. It's great for breakfast or afternoon snack! Sometimes I even stick it in the toaster for a different texture.
- Preheat oven to 350 degrees.
- Combine all of the dry ingredients.
- Beat eggs with oil and add to flour mixture.
- Add mangos, lemon juice and raisins.
- Mix well.
- Pour into 2 greased 8x4 loaf pans.
- Bake for about 1 hour or until toothpick comes out clean.
I'm going to try and create a Gluten Free Version of this recipe. I will post if I get a good GF version.
This recipe got great reviews from my family and coworkers. A great way to use up extra mangoes. The bread is moist just like a quick bread should be. We wrapped this bread in plastic wrap after it cooled and let it sit till the next day, it was even better that way. We did not have raisins so omitted them.
This is a fantastic recipe, I made a few changes for a healthier version , used coconut oil 1//3 C and Yogurt 2/3 C like another reviewer suggested, also used raw agave 3/4 C instead of sugar , and the flour used 1 C White flour, !/2 C Whole wheat flour and 1/2 C oat flour, added cristallized ginger ( I love raisins but my husband don't) the rest and procees was all the same, Love this recipe!!!!!, almost forgot, added some rum to it and the flavor is awesome.