Last year, a friend gifted me four packs of canned mango pulp. Such huge quantity of mango pulp at my disposal was kind of exciting. Who doesn’t like indulging in mango shakes or mango smoothies for that matter? But there needs to be more excitement besides the usual and so I tried making Mango Chili Ice Cream that was lapped up by everyone who tasted it. Then it was time to use it to make mango bread. After two not so satisfactory results, I finally managed to make this coconut mango bread that is wonderful on its own; doesn’t need any drizzle or glaze. I do slather some Nutella once in a while for some indulgence. I managed to forget sharing this bread here, last year.
Coconuts are always in favour in my house so adding coconut was the obvious choice while making this mango bread. My husband does not like choco chips so much in this cake so I just scattered the top with them and left the batter just as it is. Feel free to add choco chips to the batter if you wish to. The texture of the cake is a bit dense but moist and soft. It is kind of a cross between mango bread and mango cake.
¾ C Sugar
1 Cup Alphonso Mango Pulp (I used store brought one)
1/3 C any neutral Oil
¾ C Aata (Whole Wheat Flour)
¾ C Maida (APF)
½ C Desiccated Coconut
1 tsp Baking Powder
½ tsp Baking Soda (Bi-carb)
1 tsp Vanilla Essence or Mango Essence
Prepare an 8 inch loaf pan by greasing it will oil and dusting it with flour. Set aside.
Pre-heat the oven to 180 degrees C.
Sift together the flours and add baking powder and soda bi-carb. Add in the desiccated coconut and mix everything well.
In a mixing bowl, beat together the sugar, vanilla essence and mango pulp for half a minute. Add oil and beat further till everything is one homogenous batter.
Add the flour in two or three batches (depending upon the size of your mixing bowl) and mix everything together till just incorporated.
Transfer the contents to the prepared loaf tin and bake at 180 degree for the first 20 – 25 minutes and the reduce to 160 and bake further till a skewered inserted in the centre of the bread comes out clean.
Remove the tin from the oven and allow the bread to sit for 10 minutes before turning it out. Place the bread on wire rack to cool. Slice and serve.
Note: The consistency of the batter will vary and so will the texture of the cake since it is dependent on how thick or thin the mango pulp being used is.
Note: If the batter is too thick, add some coconut milk. And if it is thin, add some flour by one or two tablespoons at a time.
Note: Kesar, Alphonso, Dasehri variety of mangoes should go well for this recipe.
Try these quick breads too…
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