Mango Bread

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Mango Bread

star rating (3) rate this recipe »
Published prior to 2008

This is a great loaf for those lingering hot summer days. It's high-rising, has a pretty golden color and moist texture, and a refreshing taste.

Large 1 1/2-pound Loaf
1 1/4 cups puréed mango (about 1 large, ripe mango, peeled and puréed in a blender or food processor)
2 tablespoons unsalted butter
2 tablespoons sugar
1 1/2 teaspoons salt
1 1/2 teaspoons apple pie spice (or cinnamon)
1 1/2 tablespoons vital wheat gluten
1 cup King Arthur 100% White Whole Flour
2 cups King Arthur Unbleached Special Bread Flour
1 1/2 teaspoons regular instant yeast

Place all of the ingredients into the pan of your bread machine, program the machine for Basic White Bread, and press Start. Check the dough after 10 to 15 minutes of kneading; it should have formed a smooth ball, soft but not sticky. If necessary, adjust the dough's consistency with additional flour or water. Yield: one 7 to 8-inch loaf.

Nutrition information per serving (1 slice, 1/16 of loaf, 40g): 104 cal, 1.8g fat, 3g protein, 18g complex carbohydrates, 1g sugar, 2g dietary fiber, 4mg cholesterol, 201mg sodium, 73mg potassium, 65RE vitamin A, 4mg vitamin C, 1mg iron, 34mg calcium, 47mg phosphorus.

Reviews

1
  • star rating 07/14/2012
  • maviris from KAF Community
  • delicious bread, kind of like "Hawaiian bread". I just found my husband devouring the cooling loaf. he said it was so good it didn't even need butter. I used some very ripe mango and it came out to almost 1.75 cups. I used 2/3 cup oats and AP flour ( bait more than 3 cups) to get an elastic dough. I baked it in my pan de mie pan... 25 min covered @ 350', 15 uncovered. I will use it to make French toast if any is left at breakfast time. Will play with the spices on future bakes... I think it'd be lovely as rolls with some golden raisins or craisins. Yum!
  • star rating 06/06/2012
  • brendabaker from KAF Community
  • I love this bread! The hardest part was peeling the mango,slippery little devils. I live in Florida so we have lots of mangos, fairly cheap. Even if you don't have a tree in your yard ( I really miss my mango tree ;/ ). The texture of this bread is one of the best I have ever made. I mix in the bread machine, but take it out to rise and bake, standard times and temp. I can't say enough good about this bread! You just have to try it, but be sure to use Mango puree, not pumpkin. The flavor is out of this world. Great sandwiches, toast, PB&J, and of course, Buttered! Thank you, KAF, for finding such great bread recipes! Love you guys! I hope to make another trip to visit you and see your new digs soon!
  • star rating 01/27/2012
  • pk from Philadelphia
  • I made this bread, but was not too thrilled with the results. The only change I made was to replace the Mango puree with canned pumpkin. I got all the ingredients together and then realized that there was no water in the list of ingredients. Called the baker's line and talked with a very nice lady Amy, but unfortunately could not resolve the water issue. So I went ahead and made the bread anyway without the water. I am new to the bread machine so I can't figure out the difference between a smooth vs sticky dough. The recipe says add more flour or water to get a smooth non sticky dough. The resulting bread was dense, not too bad, but nothing great either. There may be two reasons for why my bread did not turn out good, maybe substituting Pumpkin for the Mango ruined it, or there is something wrong wrt the water in this recipe. I don't think I will try this bread again. But thanks for your help Amy. I love how I am able to get a good response from KAF.
    Pumpkin does not contain the same amount of moisture as mango, so that was most likely the reason for your trouble. For this recipe, a store-bought mango may not contain enough water. Pureed frozen slices or pre-prepared mango puree may be the best way to go. ~Amy
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