* Exported from MasterCook *
Bread, Mango Tea 1
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Fruit Low Fat
Amount Measure Ingredient -- Preparation Method
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3 ounces dried mango
1 cup chopped fresh mango -- from 1 large ripe mango
2 1/2 cups unbleached all-purpose flour -- plus more for dusting
3/4 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon sea salt
1 1/2 teaspoons baking soda
1 banana -- mashed
1/2 cup drained canned crushed pineapple
1/4 cup canola oil -- expeller-pressed
2 eggs
1/4 cup shredded unsweetened coconut
Place dried mango in a small bowl and cover with boiling water. Let
soak 30 minutes. Drain well in a colander, pressing to squeeze out as
much liquid as possible. Chop rehydrated mango and set aside. Place
chopped fresh mango in a blender and blend until pureed. Set aside.
Meanwhile, preheat oven to 375F. Grease and flour a 9x5" loaf pan.
Whisk together flour, sugar, baking powder, salt and baking soda in a
medium bowl. In a large bowl, whisk together mango puree, banana,
pineapple, oil and eggs. Add dry ingredients and stir just until
combined. Gently stir in soaked dried mango and coconut and mix just
until they are evenly distributed. Pour batter (it will be thick)
into pan and bake until a knife comes clean from the center, about 1
hour and 15 minutes. Loosen sides from pan, remove and let loaf cool
completely.
Nutrition
Per serving: 230 calories (60 from fat), 6g total fat, 1g saturated
fat, 35mg cholesterol, 260mg sodium, 42g total carbohydrate (2g
dietary fiber, 19g sugar), 4g protein
Serves 12
Source:
"Whole Foods"
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Per Serving (excluding unknown items): 234 Calories; 7g Fat (25.7%
calories from fat); 4g Protein; 40g Carbohydrate; 2g Dietary Fiber;
35mg Cholesterol; 349mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 1/2 Fruit; 1 Fat; 1 Other Carbohydrates.
NOTES : The combination of fresh mango and rehydrated dried mango
gives a sweet moist texture to this tropical-flavored quick bread.