Mango -bread recipe | Epic
Robynne Maii is the cook and co -owner of Fête and Mille Fête in Hawai’i. This simple mango bread recipe comes from the neighbor of her grandmother’s maternal side, Mrs. Furusho. As neighbors, they shared a flowering hedge and a preference for fresh mangoes, of which there is a lot in Hawaii. Imagine mango bread as the island of cousin Banana breadWith the same delicate, damp crumbs of the familiar fast bread, but inside Golden and with a bright, floral perfume.
The mango period is fleeting and the right mango is made from ultra-free fruits that are almost too soft. Some of the juicy and sweetest mangoes in Hawai’i are the highly sought -after variety with Seider and practically fiberless pirie. For non -loocals, Frozen mango Is a reliable replacement and a good way to make sweet mango bread all year round, but if you have a variety of tire mangoes, you are welcome to use them here.
While Maii prefers her mango bread without add-ins, the addition of roasted chopped walnuts or pecansShooted coconut or raisins would be completely natural. The best way to keep normal white sugar preserves the sunny color of this delicious mango bread, but they could exchange for a caramel sweetness in the same amount of light brown sugar. If you love mango in any form, do yourself a favor and do it immediately.
In this way go for More of our favorite Mango recipes →
