Mango Bread

A recipe from Hawaii although its two main ingredients are recent introductions to the islands

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Ingredients

125 g	plain flour
1 tsp	bicarbonate of soda
¹/₂ tsp	ground cinnamon
¹/₂ tsp	salt
150 g	sugar
175 g	mango, removed from peel, diced
2 medium	eggs, beaten
6 tbsp	vegetable oil
¹/₂ tsp	vanilla
60 g	macadamia nuts, chopped

Method

Preparation time: ca. 20 min Resting time: ca. 2 hrs / Grade of difficulty: easy / Calories per portion: n/a

Preheat the oven to Gas Mark 4, 180°C, 350°F. Grease and flour a 1lb, 500g loaf tin.

Sift flour, salt, bicarb and cinnamon together into a bowl.

Whisk the sugar, eggs, oil and vanilla in a separate bowl in a separate bowl and add the mango pieces.

Add the wet ingredients to the dry and mix together quickly but without allowing any large dry clumps to remain. Do not overmix. Add the nuts and distribute evenly.

Pour mixture into pan and bake for about 40-45 minutes until risen, browned on top and a skewer inserted into the centre comes out clean.

Allow to cool in tin for about 10 minutes before turning out onto a wire rack to cool completely.

Serve at room temperature.