Best 8 Papaya Or Mango Bread Recipes

PAPAYA BREAD II

Steps:

• Preheat oven to 350 degrees F.
• Grease two 8" loaf pans.
• Beat eggs, applesauce, and vanilla in large bowl.
• Add sugar, beating until well blended.
• Blend in papaya puree.
• In a smaller bowl, sift together all dry ingredients (baking powder to flour).
• Add flour mixture to papaya mixture.
• Blend only until moistened, preferably by hand (overmixing will produce a tough bread).
• Fold in nuts (if using).
• Pour evenly into prepared pans.
• Bake at 350 degrees F for about 1 hour, or until toothpick inserted in center comes out clean (with moist crumbs attached).
• Cool pans on wire rack for 5 minutes.
• Remove bread from pans and continue cooling, or slice and serve warm with butter or cream cheese (apple cinnamon flavored Brummel& Brown spread is wonderful with this as well).

PAPAYA BREAD

Steps:

• Drain papaya very well on paper towels.
• Cream butter in a mixing bowl, using an electric mixer on medium speed.
• Gradually add sugar, beating well.
• Add eggs, one at a time; beat well after each addition.
• In another bowl, mix together the flour, and next 6 ingredients; add to creamed mixture, stirring well.
• Stir in papaya, raisins, and chopped walnuts.
• Spoon batter into a greased and floured 8 1/2x 4 1/2 inch loafpan.
• Bake in a 350° oven for 1 hour and 10 minutes OR until done.
• Let cool in pan for 10 minutes; remove bread from pan and let cool completely on a wire rack.

FRESH MANGO AND PAPAYA SORBET PARFAIT

Steps:

• In 2 separate non-reactive saucepans, place the mango in 1 and the papaya in the other. Add 1 cup of sugar and 2 1/2 cups of water to each pan. Place over medium heat and bring to a boil. Cook for 2 minutes. Remove from the heat and cool completely.
• In a blender, puree the mango mixture until smooth. Remove and strain through a fine mesh strainer. Set aside. Wash out the cup of the blender and puree the papaya mixture until smooth. Remove and strain through a fine mesh sieve. In an ice cream maker, process each mixture, separately, according to manufacturer's directions.
• Slice the strawberries and place in a mixing bowl. Add the remaining 1/2 cup of sugar and a splash orange liqueur, if using, and mix well. Cover and refrigerate for at least 30 minutes. To serve, lay some of the cubed angel food cake over the bottom each balloon wine glass or serving bowls. Place 2 small scoops of the mango sorbet over the cake. Spoon some of the berries over the top. Repeat with the remaining cake, papaya sorbet and berries. Garnish with a sprig of fresh mint.

PAPAYA AND MANGO BATIDOS

Steps:

• Combine the papaya, mango, milk, and ice in a blender process just until smooth. Pour into glasses and garnish with mango and papaya slices.

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 BREAD PUDDING

Steps:

• 1. Preheat the oven to 350 degrees F. Butter a 9-by-11-inch ceramic baking dish.
• 2. In a medium saucepan combine the butter, milk, cream, sugar, vanilla, cardamom, and ginger and simmer over low heat, stirring occasionally, until the butter melts and the milk is hot. Remove from the heat and set aside to cool slightly for about 4 to 5 minutes.
• 3. In a small bowl, whisk the eggs and then whisk them steadily into the milk mixture. Continue whisking until blended.
• 4. Combine the mangoes and bread in a large bowl and mix well. Transfer to the baking dish and pour the milk mixture evenly over the top. Make sure all of the bread pieces are soaked with the mixture, and let sit for 5 minutes.
• 5. Bake for 45 to 50 minutes, until bubbly and brown. Serve warm but not hot, with whipped cream or vanilla ice cream.

GEORGIE'S MANGO PAPAYA SALAD

Steps:

• Place half of the mango and half of the papaya into the container of a food processor or blender along with balsamic vinegar. Puree until smooth, and set aside.
• Melt butter in a small skillet over medium heat. Add almonds, and cook stirring constantly until lightly browned. Add brown sugar, and stir to coat. Remove from heat, and pour candied almonds onto a piece of waxed paper, separating any clumps. Set aside to cool.
• Just before serving, place romaine lettuce in a large serving bowl. Cube remaining mango and papaya halves, and toss gently with avocado and lettuce. Drizzle the pureed fruit over the salad and lightly salt. Sprinkle with candied almonds, and serve immediately.

PAPAYA BREAD

Steps:

• 1. Preheat oven to 350 degrees . In a large bowl, combine the flour, cinnamon, soda, salt and sugar. Mix well.
• 2. In a small bowl, add the eggs, and oil and mix well, then slowly add to the flour mixture.
• 3. Next add the papaya, lemon and macadamia nuts, mixing lightly. Pour the bread batter into a greased 8 x 4 loaf pan and top with the shredded coconut.
• 4. Bake at 350 degrees F for 50 - 60 minutes or until toothpick comes out clean. Let cool in the pan on a wire rack for 10 - 15 minutes before removing from pan.