Ingredients
- 2 ripe mangoes, peeled and diced
- 1 1/2 cups all-purpose flour
- 1/2 cup shredded coconut
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup coconut milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
- In a large bowl, combine the flour, shredded coconut, baking powder, baking soda, and salt.
- In a separate bowl, mix the sugar, coconut milk, vegetable oil, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the diced mangoes.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 50 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 220 per serving
- Carbohydrates
- 30g
- Fat
- 10g
- Protein
- 3g
Supplies
9x5-inch loaf pan Mixing bowls Spatula Wire rack
Tools
Oven
Serving suggestions
Serve the Mango Coconut Bread sliced and lightly toasted, with a dollop of coconut yogurt and a sprinkle of toasted coconut flakes on top.
Tips & tricks
For an extra burst of flavor, add a handful of chopped macadamia nuts to the batter before baking.
Cost
$10