Mango Bread

Mrs. Beachy, whose word is always the last in matters of Hawaii cookery, will not make mango bread (“A waste of a perfectly good mango.”)

This is “perfectly good” in its literal sense.  A mango is never better or more perfect than when it has suffered no meddlesome touches at the hands of a cook.  Once peeled and pitted, a ripe, sweet fruit dripping with juice can only go down.  Sorbets and curds and mango butters are lovely, but ultimately recapture nothing (but perhaps longevity) on the investment of energy and additional ingredients.

Mushy mangoes, though, must be a separate case: too far gone for eating unadulterated, their highest and best uses can only await paths that pass  through ovens.  For Pia’s return from Shanghai, I made this mango bread from fruit (a combination of neighbor’s, and CSA) hiding too long in the back of the fridge.

It is extraordinarily dense, and heavy with mango–I doubled the recommended amount of puree, and used a glass lid to encourage the loaf to steam, not bake, for much of its time in the oven.  The result is somewhere almost exactly between bread pudding and that original flesh of the fruit itself.

Mango Bread

Cream:

  • 8 Tbsp butter
  • 0.75 cup sugar

 

Beat above with:

  • 2 eggs
  • 1 tsp vanilla extract

 

Sieve:

  • 2 cups flour
  • 1.5 tsp baking powder
  • 1 tsp salt

 

Mix all of above together, with:

  • 2 cups pureed mango.

 

Bake in a greased loaf pan at 350 degrees for 50 minutes to 1 hour.  For a denser, more mochi-like loaf, cover the pan for the first 30 minutes.

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