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This was an excellent bread. I should have cooked it a touch longer, because it was so moist inside that in was difficult to cut in the center. I served it at our Hawaiian Luau. Several people commented that they loved it and wanted the recipe. If you have any leftovers, it makes a good light breakfast.
This had a wonderful flavor. I halved the recipe using 50/50 white and wheat flour, egg beaters, 1 tbsp Enova oil and the rest applesauce, 1 cup frozen mango and omitted the macadamia nuts. It certainly was yummy, but did crust over a bit on the outside before the center was done. Thank you for the recipe.
I run a vacation rental in Hawaii (vrbo.com/236604) and I make this bread for all of our guests. Everyone loves it and I have emailed a link to this website to many guests after they ask for the recipe. I make it exactly as described, only I pour the batter into two smaller 7-1/2" x 3-1/2"loaf pans, with the extra into a single size pan for my hubby. I use Mauna Loa Dry Roasted Macadamia Baking Pieces - they have a deeper flavor than non-roasted. I also use golden raisins. Even though I use smaller pans, I still bake it for the same time, and it is still moist. It really is delicious!
OH, MY GOODNESS!!! This recipe was sooooo ONO (delicious). I didn't have macadamia nuts so I used pecans. And didn't have any raisins either. I used mini loaf pans cause plan on giving out for Xmas. They turned out GREAT! So moist. I can imagine if I had macadamia nuts and raisins.....OH BOY....Going back to the store and buy some more mangoes and some macadamia nuts today.
very good recipe, worth doing again. I recommend that you are very careful to insure that the mangoes are completely ripe. I used corn oil instead of cannola oil and decreased the amount of sugar to 1 cup.
I used this recipe as a guide. I substituted coconut flour for the flour, honey and dates instead of sugar, chia gel for the eggs and puree'd the mango. Everyone LOVED it!
Wow! This bread is so moist and delicious.This was my first time making mango bread and I really loved the flavor.This is my new favorite bread.It took about 3 large mangos to get the 2 cups.I did leave the coconut and nuts out this time because I didn't have them and I thought it was still fantastic.I'm glad I went ahead and added the raisins because I thought they went really well in this bread.I used applesauce for half the oil but I do that in all my breads now.I've already bought more mangos so I can make this again soon.
My daughter picked this recipe to make for a luau party. It was very moist and yummy. We used pecans instead of macadamia nuts. Next time i would add nutmeg and almond extract to bring out the coconut and nut flavors.
This a a great reciept, I didn't have macadamia nuts so i use walnut and pecan and it came a WONDERFUL!!!!
This recipe is ABSOLUTELY delicious! Divine! I cut the mango into large cubes, gives a rich mango flavor!