Heather
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Mango-Coco-Pina Bread
I've been working on this recipe for a few days now, (you should see my freezer), but since it is mango season....
Mango Bread
1 stick of butter, softened
4 oz. light cream cheese (1/2 a cube), softened
1 cup white sugar
1 cup brown sugar
3/4 cup canned crushed pineapple (in own juice) or unsweetened applesauce
3 eggs or 3/4 cup egg substitute
1 teaspoon vanilla
1 cup mango mashed (use food processor or frijole masher)
1/2 cup mango cut into small cubes
1 1/2 cup white flour
1 1/2 cup whole wheat pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 to 1 cup shredded coconut (optional)
1/2 cup macadamia nuts chopped (optional)
Using an electric mixer beat butter, cream cheese, sugars, eggs, vanilla, and pineapple or applesauce. Mix well.
Add in mangoes. Mix gently.
Add in mixed dry ingredients. Mix gently.
Add in coco and nuts.
Pour into 2 large or 5 small loaf pans. Bake at 350 F, until lightly brown and springs back in center when touched. About 45 minutes for small pans,
1 hour for large.
I've been trying to reduce the fat and increase the fiber. I think the bread is pretty good, very moist and more cake-like than bread-like. A good
way to use up some of those mangoes you may have around! Enjoy!
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rhintransit
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sounds yummy. and mangos are all over. but it's too darn hot down here in Loreto to bake anything!
reality\'s never been of much use out here...
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shari
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I wonder if you put all that in a rectangular cake pan it would be a mango cake?? sounds like it...why dont you try that in your experimenting and let
us know...sound yummy.
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Eli
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| Quote: | Originally posted by rhintransit
sounds yummy. and mangos are all over. but it's too darn hot down here in Loreto to bake anything! |
Ah the irony, ni modo.
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Heather
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So, Shari do you use your oven down there? My Canadian mother and grandmother loved to bake, and passed on those genes...but there's another thread
going on here about Mexicans being afraid of their exploding ovens!
Yea, I did think about making it in a cake pan....maybe tomorrow!
Rh: I saw another recipe for a mango pudding on the stove top, but didn't try it.
I've also made a Mango Pastel Fria:
Maria Cookies on the bottom, a layer of vanilla pudding, diced mangoes on next, and then whipped cream on top, if you've got it.
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shari
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OH yeah, you bet we use our oven....we're on the cool pacific side...our summer doesnt really start till mid august....we hardly even use a fan here!
Heather...this is for you....it is my sought after guava cake recipe..super easy which is what I like and uses up all those guayabas!!!
I dont sift but the recipe says... sift...1 cup of flour ( I use whole wheat)
1 tsp. baking powder
add 2 TBLSP sugar
1/4 tsp salt
3 TBLSP butter work it like a pastry
add 1 egg
1/2 tsp vanilla
milk to make 1/2 cup of liquid
Pat the pastry in a pie plate
Place 3-4 cups of fruit into the pastry....I kinda press them into it.
sprinkle on top 1 cup of sugar
2 tsp cinnamin
3 TBLSP melted butter
Bake at 425 for 25 minutes
This is best served hot from the oven....with ice cream or cream is heavenly!
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BajaBlanca
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ohhhhh those recipes all sound GREAT !!!
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DianaT
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Heather,
One of the problems with many stoves made in Mexico is that they do not have thermostats----they do have dial but it mainly manages to change small
blast furnace into big blast furnaces----
We use it, but it is not easy to control.
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shari
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here is another super easy recipe.....those of you who know me will "get it"!
JUST ADD WATER and BOIL!!!
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Skipjack Joe
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| Quote: | Originally posted by shari
I wonder if you put all that in a rectangular cake pan it would be a mango cake??
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Wouldn't it then be a pancake?
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Dave
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It's also important to raise the temperature...
Gradually.
| Quote: | Originally posted by shari
here is another super easy recipe.....those of you who know me will "get it"!
JUST ADD WATER and BOIL!!!
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Heather
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My sister has a cat just like that...maybe I'll try it at her house!
Thanks for the Guava recipe, Shari, sounds good. Don't have a guava tree in San Diego, but I do have some nectarines/peaches that I need to use up,
think it should work OK.
My stepsons are living in our place in Cabo and we just got back from there...hubby and I are upset that they aren't taking care of things like they
should. Our guava tree isn't looking too good, and the mandarin is full of fruit, but they are sour and looking very sad because the boys are not
watering things!
Ha Ha on the "pancake"!
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shari
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I think the original recipe was for peaches so that should work fine but the guavas are really divine...it's sort of a pie/cake type dealie...unique
and delicioso.
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Heather
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Shari, what do you do with all the seeds in the guava? How do you get rid of them?
My hubby made some dulce de guava a few months ago, but he didn't take the seeds out, really hard to eat.
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shari
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cut the guava in half and with a teaspoon just scoop out the half shell...they all come out at once and leave the outer fruit in tact...super easy. I
use the scooped out parts to make guava juice...just throw em all in the blender with water and sugar and blend then strain and add lime and it's
yummy juice or agua de guayaba...you dont have to peel the guavas just wash them. For the guava cake, I just cut the guavas in 4 parts.
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BajaBlanca
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another option:
Guava Nectar
Wash approximately 2 kg firm ripe guavas. Peel, cut off stems and blossom ends. Slice the guavas. Boil the guavas in 750 ml water until soft. Push the
cooked guavas through a sieve to removeseeds. Add 500 ml sugar for every 2 litres of nectar. Heat and stir until the sugar has dissolved. Add water
until puree is thin enough to drink.
Hint: To freeze the guava nectar, place in an airtight container and allow 3 mm headspace for expansion. This will keep up to a year at 0 degrees
centigrade.
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Heather
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Thanks ladies, will let my hubby know, next time he gets the urge to make something from home!
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