Mango Bread
- 2 large ripe mangos
- 11/2 cup all purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon freshly ground nutmeg
- 1/2 teaspoon ground ginger
- 1 /2 teaspoon salt
- 1/3 cup vegetable oil
- 1 cup sugar
- 2 eggs, plus one yolk
- 1/2 teaspoon vanilla
- 1/2 cup chopped walnuts
- 1/2 cup shredded unsweetened coconut, plus more for topping.
- Creme fraiche, for serving
Heat oven to 350. Line a 9" x 5" inch loaf pan with parchment paper and set aside. Peel and pit one mango. Blend flesh in food processor until smooth. This should yield about 1/2 cup mango purée. Set aside. Combine flour, cinnamon, nutmeg, ginger and salt in a mixing bowl and make a well in the center. Whisk together oil, sugar, eggs and yolk, mango purée and vanilla in a small bowl. Peel and pit remaining mango and chop into small pieces. Pour wet ingredients into the well and mix well to form a nice smooth batter. Fold in mango pieces, walnuts and coconut. Scrape batter into prepared pan and bake until cake is golden brown and set, about 1 hour and 20 minutes. A cake tester or tooth pick should come out clean. Let cool and serve with creme fraiche and shredded coconut.