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Costa Rica Mango Bread Recipe
First of all, mango is my favorite fruit. Whether I’m eating them fresh after removing the skin, adding them to a fruit salad, mixing them into yogurt, or making this delicious mango bread recipe, I just love the king of all fruits. I just bought almost ten pounds of mangoes for $1.85 at a local outdoor market in Costa Rica. In the States, that would be the price of one mango, not ten pounds of mangoes!
The Himalayas are the birthplace of the mango, and the history of mango cultivation dates back 4,000 years. Mango is a subtropical fruit and more mangoes are eaten fresh than any other fruit in the world. The enzymes in the mango are softening, as are the enzymes in the papaya. Mangoes help lower cholesterol, the fiber content is great for regular digestion, and it’s rich in vitamins A and C and several minerals.
They provide more carotenoids than other fruits and are also low in calories. When ripe, they yield a little to pressure. Ripe mangoes can range in color from red to orange, yellow and green when ripe.
Like other similar fruits, unripe mangoes can be stored in a paper bag for several days to trap the naturally produced ethylene gas, helping the ripening process.
You’ll want to share this Costa Rican Mango Bread recipe with all your friends and loved ones once you taste the sweet, savory flavor. I am retired in Costa Rica and would never have appreciated the incredible taste of mangoes if not for living in this wonderful country. If mangoes are not available in your area at certain times of the year, you can substitute bananas for mangoes, it also makes a great banana bread.
2 cups – flour of a good grade
2 tsp – baking soda
2 tsp baking powder
1 teaspoon of ground cinnamon
1 ½ cups sugar (natural sugar is available)
¾ cup of sunflower oil
2 cups of mango puree
½ cup raisins
½ cup shredded coconut
½ cup chopped walnuts
Use a large bowl to thoroughly mix all the ingredients.
Beat the eggs first, then add the sugar and butter. Mix well and then add the fruit. Mix the dry ingredients.
Preheat oven to 350 degrees
Pour the mixture into a greased 9 x 13-inch china or baking dish of your choice.
Bake for 40-60 minutes. Using a wooden toothpick, test the bread to check its consistency. If the bread sticks too much to the toothpick, it will take longer, also pay attention to the color, it should be golden on top.
Cool in the pan, and when cool, cut into nice sized slices and enjoy your fine Costa Rican coffee.
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