|
Cuban Mango Bread recipe - How to Make Pan de Mango
courtesy of the
Cocina Cubana Club founded by Pascual Perez & chef Sonia
Martinez
2 c all purpose flour
2 tsp ground cinnamon
2 tsp baking soda
1/2 tsp salt
1/2 c dried cherries, soaked in hot water for 10 min and drained
1 c sugar
2 eggs
2/3 c vegetable oil
1 tsp vanilla
2 1/2 c chopped firm-ripe mangoes (about 3 1/2 lbs)
1 tbsp lemon or lime juice
Preheat the oven to 350°. Grease two 7x3" loaf pans. In a medium bowl, combine
the flour, cinnamon, baking soda and salt. Add the dried cherries and stir until
evenly distributed. In another bowl, with a whisk or an electric mixer, beat
together the sugar, eggs, and oil until fluffy and light colored, about 3
minutes.
Add the vanilla. Add the flour mixture to the sugar mixture and beat just until
smooth. Do not overmix.
With a large spatula, fold in the mangoes and lemon juice. Scrape the batter
into the prepared pans. Bake in the center of the oven for 35 to 40 minutes, or
until the top is firm, the loaf pulls away from the sides of the pans, and a
cake tester inserted into the center comes out clean.
Remove from the pans to a wire rack to cool completely. When cooled, wrap in
plastic wrap and let stand at room temperature until ready to serve.
Main Cuban recipe pages:
appetizers
• soups •
main
dishes •
desserts •
drinks
|
