Paia Mango Bread
A moist, flavorful mango bread packed with ripe mangoes and warm cinnamon, perfect for breakfast or as a sweet snack for fruit lovers and bread enthusiasts.
Ingredients
Instructions
- Cream the margarine until smooth and creamy.
- Gradually add sugar and beat until fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in the vanilla extract.
- Sift together the all-purpose flour, salt, baking soda, and cinnamon.
- Alternately add the dry ingredients and diced mangoes to the egg mixture, starting and ending with the dry ingredients.
- Fold in the chopped nuts.
- Pour the batter into prepared pans.
- Bake in a preheated oven at 350°F (175°C) for 40 to 45 minutes for medium pans or about an hour for large loaf pans, until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine. You can also substitute half the all-purpose flour with whole wheat flour for added nutrition. To enhance the mango flavor, add a tablespoon of mango puree to the batter. Ensure your baking soda is fresh for the best rise. If you like nuts, walnuts or pecans work well, similar to those used in Ann'S Texas Cake.
Serving Suggestions
Serve slices of Paia Mango Bread warm or at room temperature. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. For breakfast, enjoy it alongside a cup of coffee or tea. This bread can also complement a fresh fruit salad or yogurt, making it a versatile addition to your morning spread.
Storage & Reheating
Allow the mango bread to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. It can be stored at room temperature for up to 3 days or refrigerated for up to a week. To reheat, slice and warm in the oven at 350°F (175°C) for about 10 minutes or until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Paia Mango Bread contains roughly 710 calories, with 2g protein, 18g carbohydrates, and 65g fat. It is an excellent source of vitamin C (20% of the Daily Value). Note that it is relatively high in sodium, at 1525mg per serving (66% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen mangoes instead of fresh?
Yes, you can use frozen mangoes; just make sure to thaw and drain any excess liquid before adding them to the batter. This will help maintain the right texture in your mango bread.
How do I know when the bread is done baking?
The bread is done when a toothpick inserted into the center comes out clean. If it comes out with wet batter, bake for an additional 5-10 minutes, checking frequently to avoid overbaking.
Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend. Be sure to check the blend's packaging for any additional binding agents needed, as gluten-free flours can behave differently than traditional flour.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).