Mango Tea Bread

Mango Tea Bread

Serves 12

The combination of fresh mango and rehydrated dried mango gives a sweet moist texture to this tropical-flavored quick bread. Inspired by Whole Planet Foundation® microcredit client recipes.

  • 3 ounces dried mango
  • 1 cup chopped fresh mango, from 1 large ripe mango
  • Canola spray oil
  • 2 1/2 cups unbleached all-purpose flour, plus more for dusting
  • 3/4 cup sugar
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon fine sea salt
  • 1/2 teaspoon baking soda
  • 1 banana, mashed
  • 1/2 cup drained canned crushed pineapple
  • 1/4 cup expeller-pressed canola oil
  • 2 eggs
  • 1/4 cup shredded unsweetened coconut
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Place dried mango in a small bowl and cover with boiling water. Let soak 30 minutes. Drain well in a colander, pressing to squeeze out as much liquid as possible. Chop rehydrated mango and set aside. Place chopped fresh mango in a blender and blend until pureed. Set aside.

Meanwhile, preheat the oven to 375°F. Oil and flour a 9x5-inch loaf pan. Whisk together flour, sugar, baking powder, salt and baking soda in a medium bowl. In a large bowl, whisk together mango puree, banana, pineapple, oil and eggs. Add dry ingredients and stir just until combined. Gently stir in soaked dried mango and coconut and mix just until they are evenly distributed. Pour batter (it will be thick) into pan and bake until a knife comes clean from the center, about 1 hour and 15 minutes. Loosen sides from pan, remove and let loaf cool completely.

Nutritional Info: 
Per Serving:230 calories (60 from fat), 6g total fat, 1g saturated fat, 35mg cholesterol, 260mg sodium, 42g carbohydrate (2g dietary fiber, 19g sugar), 4g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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