Best 9 Mango Macadamia Bread Recipes

MANGO GINGERBREAD WITH MACADAMIA STREUSEL

Steps:

• For streusel:
• Stir all ingredients in small bowl to blend.
• For gingerbread:
• Position rack in center of oven and preheat to 350°F. Butter 9x9x2-inch metal baking pan. Whisk first 6 ingredients in medium bowl to blend. Coarsely puree mangoes in food processor. Transfer 1 cup mango puree to large bowl (reserve any remaining puree for another use). Add buttermilk, oil, and eggs to puree; whisk until blended. Add flour mixture; stir just until combined. Transfer half of batter (about 2 cups) to prepared pan. Sprinkle half of streusel over. Spoon remaining batter over, smooth evenly with spatula, then sprinkle with remaining streusel.
• Bake bread until springy to touch and tester inserted into center comes out clean, about 45 minutes. Cool completely in pan on rack. (Can be made 8 hours ahead. Cover and store at room temperature.) Cut bread into 9 squares and serve.
• Baker's wisdom:
• Buttermilk and baking soda help give the gingerbread a tender texture.

MAGIC MANGO BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
• In a large bowl, sift together flour, baking soda, salt and cinnamon. In a large bowl, beat together the butter, oil and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla. Blend this mixture into the flour mixture; just to combine. Fold in the mango, raisins, walnuts and coconut; mixing just enough to evenly combine.
• Let stand for 20 minutes then bake in preheated oven for 50 to 60 minutes or until a toothpick inserted into center of the loaf comes out clean.

MANGO NUT BREAD

Steps:

• Preheat oven to 350°. In a large bowl, combine the first five ingredients. In another bowl, beat eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in mangoes, dates and nuts (batter will be stiff). , Spoon into two greased 8x4-in. loaf pans. Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

MANGO BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 loaf pans.
• Sift flour, baking soda, cinnamon, and salt together in a large bowl; make a well in the center.
• Whisk eggs, butter, sugar, and vanilla extract together in a separate bowl. Fold mango, coconut, and walnuts into the egg mixture; pour resulting mixture into the well in the center of the flour and mix well. Pour batter into prepared loaf pans and let sit at room temperature for 20 minutes.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

MANGO-MACADAMIA UPSIDE DOWN CAKE

Steps:

• In a small bowl, combine mango and lemon juice. Line a 6-in. round baking pan with parchment paper; coat with cooking spray. Combine brown sugar and butter; spread evenly into prepared pan. Top with mango mixture; sprinkle with nuts. Set aside., In a small bowl, cream butter and sugar. Beat in egg. Combine the flour, baking powder, ginger and salt; add to creamed mixture alternately with milk, beating well after each addition. Spoon batter over nuts., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before inverting onto a serving plate; remove parchment paper. Sprinkle with candied ginger if desired. Serve warm.

MANGO MACADAMIA NUT BREAD

Steps:

• Preheat oven to 350 degrees F. Grease and flour a loaf pan.
• In a bowl, cream the butter and sugar together. Add the eggs and mix well. Add the mango, orange juice, coconut, and macadamia nuts and combine.
• In another bowl, sift together the flour, baking soda, salt and cinnamon. Add the dry ingredients to the mango mixture. Stir until the batter combines.
• Pour into the loaf pan and bake for about 1 hour.

MANGO MACADAMIA NUT LOAF

Steps:

• Preheat the oven to 350 degrees F.Whisk the flour, baking soda and salt together in a bowl. Mix in the nuts, raisins and coconut. In another bowl, beat the oil, apple sauce and sugar together. Mix in the eggs and vanilla. Mix the dry ingredients into the wet. Carefully mix in the diced mango. Spoon into two, vegetable-sprayed loaf pans. Bake 45 to 50 minutes, or until a toothpick pulls out clean when inserted in the centre. Cool on a rack 10 minutes, then unmould.

MANGO MACADAMIA NUT BREAD

Steps:

• Preheat oven to 350 degrees F. Grease and flour a loaf pan. In a bowl, cream the butter and sugar together. Add the eggs and mix well. Add the mango, orange juice, coconut, and macadamia nuts and combine. In another bowl, sift together the flour, baking soda, salt and cinnamon. Add the dry ingredients to the mango mixture. Stir until the batter combines. Pour into the loaf pan and bake for about 1 hour.

MANGO MACADAMIA NUT CRISP

Steps:

• Preheat oven to 350 degrees. Place the diced mango and the grated ginger in a saucepan and place over medium-low heat. Cook mango slowly, stirring until it releases its juice and begins to simmer, about 5 to 7 minutes. Simmer about 3 minutes more until mango is tender and juices are bubbly. Remove mango pieces with a slotted spoon to a small bowl. Leave mango juice in pan and bring to a boil. Stirring constantly, boil the mango juice until it is reduced by 3/4 and is syrupy. Scrape syrup into bowl with mango and add brown sugar and honey. Stir gently to combine. Transfer mango to a lightly buttered 2-quart shallow bake pan (a round 9-inch cake pan works as well). Sprinkle the Oatmeal Macadamia Nut Streusel over the mango filling, covering evenly. Place baking dish on a cookie sheet (to catch any bubbling filling) and place in the oven. Bake 25-30 minutes until streusel is golden and the filling is bubbly. Cool to room temperature before serving.
• Combine flour, oatmeal and both sugars in the bowl of a food processor. Pulse to mix well. Add the butter to the bowl, replace the top and pulse the machine to incorporate the butter. Work quickly and use short pulses to make a dry, loose, fluffy mixture resembling sand. Do not allow the butter to soften or make a dough. Transfer the streusel to a small bowl and add the nuts and coconut. Toss by hand to mix well. Reserve until needed.