Zanzibari Mango Coconut Bread

Indulge in the tropical flavors of Zanzibar with this delightful Mango Coconut Bread. This sweet and moist bread is perfect for breakfast, brunch, or as a snack with a cup of tea or coffee.

Zanzibari Mango Coconut Bread

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

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
  2. In a large bowl, combine the flour, shredded coconut, baking powder, baking soda, and salt.
  3. In a separate bowl, mix the sugar, coconut milk, vegetable oil, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the diced mangoes.
  5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  6. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
  7. 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