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Mango Bread recipe (pan de mango)
courtesy of
Cocina Cubana Club (please join) / Pascual Perez
and chef Sonia Martinez
2 c all purpose flour
2 tsp ground cinnamon
2 tsp baking soda
1/2 tsp salt
1/2 c dried cherries, soaked in hot water for 10 min and drained
1 c sugar
2 eggs
2/3 c vegetable oil
1 tsp vanilla
2 1/2 c chopped firm-ripe mangoes (about 3 1/2 lbs)
1 tbsp lemon or lime juice
Preheat the oven to 350°. Grease two 7x3" loaf pans. In a medium bowl,
combine the flour, cinnamon, baking soda and salt. Add the dried cherries
and stir until evenly distributed. In another bowl, with a whisk or an
electric mixer, beat together the sugar, eggs, and oil until fluffy and
light colored, about 3 minutes. Add the vanilla. Add the flour mixture to
the sugar mixture and beat just until smooth. Do not overmix. With a large
spatula, fold in the mangoes and lemon juice. Scrape the batter into the
prepared pans. Bake in the center of the oven for 35 to 40 minutes, or until
the top is firm, the loaf pulls away from the sides of the pans, and a cake
tester inserted into the center comes out clean. Remove from the pans to a wire
rack to cool completely. When cooled, wrap in plastic wrap and let stand at room
temperature until ready to serve.
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