Meatless Meals (I Wish) My Mother Made

Today’s recipe from the National Mango Board, together with the Avocado, Tomato, and Mango Salsa, helped us to take care of the mangos in our Bountiful Basket a couple of weeks ago.  We were waiting for one to ripen, so we had a mango hanging around for a while.

We ended up with only one mango for this recipe, instead of the two it calls for. So in our incarnation, there was one pureed mango and one over-ripe banana, and no diced mango.  We also used part white flour and part wheat flour. And we didn’t have the right size bread pan — only a smaller one — so we had a smaller loaf of bread and six muffins (or cupcakes, depending on how you define them).  All turned out to be delicious!

Mango Bread

Due to their soft juicy flesh, Kents are well-suited for desserts such as this Mango Bread from Chef Allen Susser.


  • 1/4 cup butter
  • 3/4 cup sugar
  • 2 medium very ripe, soft mangos, peeled and pitted (1 1/2 mangos pureed and 1/2 mango diced)
  • 1 large egg, slightly beaten
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons lime juice
  • 1 1/2 cup all purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1 cup chopped walnuts


To prepare batter, in a large mixing bowl cream the butter and sugar. Add the mango puree, egg, vanilla and lime juice. In a separate large bowl, combine the flour, baking powder, baking soda and cinnamon. Add the mango mixture to the flour mixture, stirring until the dry ingredients are just moistened. Stir in the walnuts and diced mango.

To bake the mango bread, preheat the oven to 350°F. Coat a 9x5x3 inch pan with cooking spray. Pour the batter into the prepared loaf pan. Bake for 40 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes before removing from the loaf pan. Allow to cool for 1 hour on a rack before serving.

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