Mango Bread the Panama Way
Infuse your kitchen with the tropical charm of "Mango Bread the Panama Way," a moist and fragrant loaf that celebrates the irresistible sweetness of ripe mangoes. This easy-to-make recipe combines pureed mangoes with a blend of warm cinnamon, creamy butter, and a hint of vanilla for a perfectly balanced flavor profile. The soft texture comes together effortlessly with essential pantry staples like all-purpose flour, eggs, and milk, while the addition of baking powder and baking soda ensures a delightful rise. Baked to golden perfection in under an hour, this luscious mango bread is ideal for breakfast, as an afternoon snack, or even as a light dessert. Whether you're craving a slice of the tropics or a unique baked treat, this Panama-inspired recipe is sure to become a favorite. Serve plain, with a pat of butter, or alongside your favorite cup of coffee for an irresistibly satisfying experience!
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Recipe Information
Ingredients
- 2 cups Ripe mangoes (peeled and pureed)
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 0.5 cups Unsalted butter (softened)
- 2 large Eggs
- 0.5 cups Milk
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 1 teaspoon Vanilla extract
- 0.25 teaspoons Salt
Instructions
Preheat your oven to 350°F (175°C) and grease a standard 9x5-inch loaf pan with butter or cooking spray.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 2-3 minutes.
Add the eggs to the butter mixture, one at a time, beating well after each addition.
Stir in the mango puree, milk, and vanilla extract until well combined.
Gradually fold in the dry ingredients (flour mixture) into the wet ingredients, mixing just until combined. Be careful not to overmix.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve! Enjoy your Panama-style mango bread as a tropical treat.
Nutrition Facts
Calories |
2813 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.2 g | 144% | |
| Saturated Fat | 66.3 g | 332% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 641 mg | 214% | |
| Sodium | 2334 mg | 101% | |
| Total Carbohydrate | 418.1 g | 152% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 223.2 g | ||
| Protein | 46.5 g | 93% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 344 mg | 26% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1422 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
