Mango season is upon us and if you’re like most, you can’t get enough of this tropical fruit. With over 500 varieties there’s a mango for every taste bud. Here, the beloved stone fruit is the star in this Cuban Mango Bread recipe. Top with butter or marmalade and pair with a cafecito for a tasty Cuban inspired breakfast.
2 cups all-purpose flour
2 tsp ground cinnamon
2 tsp baking soda
½ cup dried cherries, soaked in hot water for 10 minutes and drained
1 cup sugar
⅔ cup vegetable oil
1 tsp vanilla
2½ cups (about 3½ lbs) firm ripe mangoes, washed, peeled and chopped
1 tbsp lemon or lime juice
½ tsp salt
Preheat oven to 350° F. Grease two 7x3" loaf pans. In a medium bowl, combine the flour, cinnamon, baking soda and salt. Add dried cherries and stir to mix. In a separate bowl, beat together sugar, eggs, and oil until fluffy and light colored, about three minutes. Add the vanilla. Add the flour mixture to the sugar mixture and beat just until smooth. Don't over mix. Using 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 or 40 minutes, or until the top is firm, the loaves pull away from the sides of the pans, and a cake tester inserted into the center comes out clean. Turn out onto a wire rack and let cool. Once the bread is completely cooled, wrap in plastic or foil and let stand at room temperature until ready to serve.