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Mango Bread Recipe with Macadamia Nuts and Coconut Recipe

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4.2 from 9 reviews

This delightful Mango Bread recipe combines the tropical sweetness of ripe mango puree with the rich texture of Greek yogurt and a hint of coconut. Enhanced by crunchy macadamia nuts and finished with a golden, tender crumb, this moist and flavorful bread is perfect for breakfast, brunch, or a sweet snack.

Ingredients

Dry Ingredients

  • 1.5 cups All-purpose flour
  • 1/2 cup Desiccated coconut
  • 1 1/4 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 tsp Salt

Wet Ingredients

  • 1/2 cup Vegetable oil
  • 1/2 cup Mango puree
  • 2/3 cup Plain Greek yogurt
  • 1/2 cup Sugar (castor sugar used)
  • 1.5 tsp Vanilla extract

Add-ins

  • 3-4 tbsp Macadamia nuts, roughly chopped

Topping (Optional)

  • Additional chopped Macadamia nuts
  • Shredded unsweetened coconut

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 180°C (350°F). Grease an 8″x4″ loaf pan thoroughly to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, desiccated coconut, baking powder, baking soda, and salt until well combined.
  3. Mix Wet Ingredients: In a separate small bowl, whisk the plain Greek yogurt, mango puree, sugar, vegetable oil, and vanilla extract to combine smoothly.
  4. Combine Wet and Dry: Pour the wet ingredients over the dry ingredients. Mix gently but thoroughly until no streaks of flour remain. The batter will be thick and dense.
  5. Adjust Batter Consistency: If the batter feels too dry, add 1-2 tablespoons of warm milk to loosen it slightly, mixing carefully.
  6. Fold in Nuts: Gently fold in the roughly chopped macadamia nuts to ensure they are evenly distributed without overmixing.
  7. Prepare for Baking: Transfer the batter into the greased loaf pan, spreading it evenly. Sprinkle additional chopped macadamia nuts and shredded unsweetened coconut on top for extra texture and flavor, if desired.
  8. Bake: Bake in the preheated oven at 180°C for 40-45 minutes. After 30-35 minutes, to prevent over-browning, loosely cover the top with aluminum foil and continue baking until a skewer inserted in the center comes out clean.
  9. Cool: Remove the bread from the oven and let it cool in the pan for 10-15 minutes. Then, carefully remove the bread from the pan and place it on a wire rack to cool completely.
  10. Serve: Once fully cooled, slice and serve your moist and flavorful mango bread. Enjoy!

Notes

  • If mango puree is not readily available, fresh ripe mangoes can be blended to make the puree.
  • To ensure a moist bread, do not overmix the batter once wet and dry ingredients are combined.
  • Adding a little warm milk helps to achieve the right batter consistency if too thick or dry.
  • Use fresh macadamia nuts for a crunchy texture; walnuts or pecans can be substituted if preferred.
  • Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • The optional topping adds visual appeal and extra flavor but can be skipped if desired.

Find it online: https://marthatasty.com/mango-bread-recipe-with-macadamia-nuts-and-coconut-recipe/