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    You are in: Home / Recipes / Mango Bread the Panama Way Recipe
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    Mango Bread the Panama Way

    Average Rating:

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    • on May 27, 2011

      Oh my, I'm in a real quandary here as to stars. First let me say that the flavor is really phenomenal. I used 1 cup in total of Splenda and had to skip the nuts because I couldn't get them here. The rest was by the book. While I would make this again in a heartbeat I would use just 1 cup of the fresh mango. I baked the loaf for 1 hr 10 mins and the toothpick came out clean as a whistle but the abundance of juicy mango made a very wet bread. It's so wet that I'm afraid that what isn't used by tonight will be lost because by tomorrow it will soggy. My mango's were just at the peek of ripeness and very juicy...perhaps a slightly less ripe stage might be better in this recipe? I not sure about that and the ripe fruit is so delicious that I'd rather use less of it and keep the flavor. Made for ZWT 7.

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    Nutritional Facts for Mango Bread the Panama Way

    Serving Size: 1 (131 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 472.8
     
    Calories from Fat 206
    43%
    Total Fat 22.9 g
    35%
    Saturated Fat 3.3 g
    16%
    Cholesterol 69.7 mg
    23%
    Sodium 496.8 mg
    20%
    Total Carbohydrate 62.4 g
    20%
    Dietary Fiber 2.8 g
    11%
    Sugars 34.7 g
    138%
    Protein 6.8 g
    13%
    Detailed Nutrition Values About Nutrition Info
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