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Saturday, August 18, 2018

Nutty Hawaiian Mango Bread


These are one of the three yummy dishes that we tried in Hawaii and I always wanted to perfect these.  I already perfected  the Macadamia nuts Ice cream and Macadamia nuts pan cakes which I loved over there (recipes on this blog).
Generally I am not a big fan of Macadamia nuts due to high fat content which you can taste in each bite of plane nut.   This bread is usually made in Hawaii with Macadamia nut, but I wanted to replace these with almonds, pistachio and cashew. 

However if you would like to try with  Macadamia nut..go for it.  This bread came out very close to what we had tasted in Hawaii, except that bread also had coconut in it too but again I am not big fan of coconut either, but if you like it you can add it.  (may be half a cup sweetened shredded coconut, you may have to cut down on the sugar then a bit)

You can use any fruit to make this bread, I used my banana bread recipe for the base recipe.  You can make peach bread, cranberry bread, papaya bread, apple bread, using the same recipe.
Mangoes are it their peak season now and 
I just loved the Mango bread, so here it is.



Ingredients: 
  • 2 cups of AP flour
  • 1 cup coconut brown sugar (you can use regular light or dark brown sugar)
  • 1/2 cup of cane sugar (you can use granulated sugar)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon Cinnamon powder
  • 3 eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon Vanilla
  • 1 teaspoon Mango essence (optional, available in Indian grocery stores)
  • 2 large mangoes peeled and chopped in to small pieces
  • 2 teaspoon lemon juice
  • 1/2 chopped dates 
  • 1 cup chopped walnuts
  • 1/2 cup almonds 
  • 1 cup chopped roasted pistachios (I used salted but you can use raw unsalted) 
  • 1/2 cup chopped cashews 
  • 1/4 cup of half cashews for garnish
  • Cooking oil spray and you will need two loaf pan, I usually use my Silicone loaf pans.







Method: 
  • In a bowl mix  first six dry ingredients. Set aside.
  • In separate bowl beat eggs, oil, vanilla and mango essence.
  • Peel and chop mango and add lemon juice to it.
  • In the we ingredients stir in dry ingredients  from first bowl.
  • Fold in Mangoes, dates and all the nuts except cashew half that you have for garnish. Batter will be thick and sticky.
  • Spray the two loaf pan generously with cooking oil spray.
  • Spoon batter in two these grease loaf pans.
  • Bake in preheated oven at 350 degrees F for 60 min or until the tooth pick inserted in middle comes out clean,

  • Cool the bread loafs in pans before removing them from pans.
  • Transfer them on to cooling racks.  
  • I usually invert the pans so loaves come out with down side up.
  • Then when completely cool I invert them them slice the loaves in to desired thickness slices.


  • You can store them in air tight container safely for 2 days at room temp and up to one week in fridge. 
  • These freeze well too. 



















































Enjoy !!

Recipe and photographs by Surekha.
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