Mango Bread

It sounded so tasty. It sounded like a good addition to my sweet bread basket of Puligi. I looked around the Internet and settled for the one by Wandering Chopsticks. It was very good but I thought the cinnamon overwhelmed the mango flavor. To my surprise, my resident mango addict preferred the Puligi.

I readjusted the amount of cinnamon and increased the mango factor. I switched the vegetable oil with butter. I also omitted the walnuts from the bread but added a ground almond streusel on top. SB liked this a lot better.

Mango Bread:
2 cups flour
3/4 cup sugar
1/4 tsp cinnamon
2 tsp baking soda
1/2 tsp salt
1/2 cup mango nectar or mango juice concentrate
1/2 cup butter
3 eggs
1 tsp vanilla
3 fresh mangoes, diced

Preheat oven to 350 F (176 C).

Dice the mangoes and set aside. Try not to sample. Shoo your mangoholic from the room.

Sift together the flour, sugar, cinnamon, and baking soda. Mix in the salt. In a separate bowl, cream the butter and then add in the mango nectar (or juice), vanilla, and eggs. Slowly fold in the dry ingredients. Mix thoroughly and finally add in the mangoes.

Streusel:
1 cup all-purpose flour
1/4 cup packed light-brown sugar
1/4 cup ground almonds
1 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons unsalted butter, room temperature

Combine flour, sugar, almonds, cinnamon, and salt. Using a pastry blender, folk, or two cold knives, cut in the butter until fine crumbs form.

Using your hands, squeeze together most of the mixture to form large clumps.

Pour the mango bread batter into a loaf pan. Sprinkle the streusel over the top.

Bake for one hour, or until a skewer inserted in the middle comes out clean.