MANGO BREAD

Mango Bread Recipe, makes one loaf
Recipe adapted from Saveur Magazine

3 to 4 large ripe Manila mangoes
1/3 cup vegetable oil, plus more for greasing
1-1/2 cups flour, plus more for dusting
3/4 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon salt
1 cup dark brown sugar
2 eggs and 1 egg yolk
1/2 teaspoon vanilla extract
1/2 cup chopped walnuts
1/2 cup shredded unsweetened coconut (optional)

Preheat oven to 350 degrees F. Grease a 9 x 5-inch loaf pan, dust with flour and set aside.

How to Cut a Mango. Using a sharp chef’s knife, start cutting just off the centerline and cut parallel to the seed. If you come into contact with the pit, follow the contours of the pit and continue cutting. You’ll get three pieces: the pit and two so-called cheeks of mango pulp. Using a spoon, scoop the mango pulp out of the cheeks. Dice mango pulp coarsely. You need about 2-1/2 cups coarsely diced mango pulp.

Whisk flour, baking soda, cinnamon, nutmeg, and salt in a bowl and make a well in center. Whisk oil, sugar, eggs and yolk, and vanilla in a separate bowl. Add to well and stir. Fold in mango, nuts, and coconut and pour into prepared loaf pan. Bake until a toothpick inserted into the center comes out clean, about 1 hour 20 minutes.

Make this bread with Manila mangoes — Champagne, Honey, Ataulfo, or whichever way you call it. I find Haden and Kent mangoes too sweet and stringy. Of course, mangoes grown back home are unquestionably best.