Island Mango Bread

Submitted by startnover

"Lots of flavors come together to make a yummy and different quick bread or muffin. Update--I obviously committed a big oops! So sorry, the temp I cook this at (and truly thought I had posted) is 350°F. I am so sorry to have omitted that important fact and hope it didn't ruin the outcome of anyone's bread."

 

• Ready In: 10mins
• Ingredients: 13
• Yields: 1 loaf

ingredients

• 1⁄2 cup sour cream
• 1⁄2 cup margarine
• 2 large eggs
• 1 cup sugar
• 1 1⁄2 cups chopped mangoes (very ripe)
• 1⁄2 cup sweetened flaked coconut
• 1 teaspoon vanilla
• 1 teaspoon coconut extract
• 1 teaspoon rum extract
• 2 teaspoons baking soda
• 1⁄2 teaspoon salt
• 2 cups flour
• 1⁄3 cup raisins (optional)

directions

1. Mix sour cream and margarine together and then add mangoes.
2. Add eggs, sugar, then extracts, then coconut and raisins.
3. Mix dry ingredients (except sugar) together and incorporate into the wet ingredients, stir till all is combined well.
4. Pour into a greased large loaf pan (5 by 10)and bake in a preheated 350°F oven for approx 1 hour. You may need to make a tent out of aluminum foil for the last 15 minutes or so to prevent it from darkening to much.
5. Remove from pan and cool on a wire rack.

Reviews

[Ambervim]

Made a double batch and got 6 - 3.5x7" loaves......3 had raisins. This recipe is moist and yummy. The coconut really comes through. Although I used all mango, I am clear it could be augmented with banana, peach, nectarine etc if you did not have enough mango. I had to coconut or rum extract so I used vanilla extract and rum. Oh yeah, BUTTER not margarine...taste the difference! One hour was just perfect.

 

[Goldigal]

Great recipe - it gets eaten so fast! First time I did not chop the mango small enough... oops!

 

[hippeastrum]

great recipe, used it for overripe mangoes and added a little toasted coconut glaze on top. thanks!

 

[Kitty Kat Cook]

Went fast, very good!

 

[Muffin Goddess]

Made this the other day to use up some slightly-past-prime mangoes that I had in the fridge. I omitted the raisins because I'm not really a fan, and I used some Malibu coconut rum instead of the rum extract (didn't have any). I was a tad worried that it wasn't going to turn out because it looked as though it was threatening to spill over onto the oven rack while it was baking, but it puffed up nicely and turned out just fine. I had to bake it for about 1 hour and 20 minutes for it to be done in the middle, but I didn't have to foil the edges (they browned nicely, but they weren't burnt at all). This was good fresh out of the oven, but it was spectacular the next day -- I toasted thick slices of it in my toaster oven, and spread them with Recipe#404355 -- yum! I'll definitely be making this again when I've got stray mangoes lying around, thanks for posting! Made for the All You Can Cook Buffet tag event