I recently received a bag of mangoes from a coworker for me to play around with, and despite my mother voting for us to just eat them till we turn orange, I decided first up we would try cardamom mango bread.

Now a disclosure would be that I am a mango lover, but of a very specific mango. It must be firm that I can eat it with a fork, not that sweet, and certainly not stringy. If the mango doesn’t have at least 2/3 of these qualities, it’s a guarantee that I won’t continue eating it. If you’re like me but you’ve got the opposite of that specific mango at the moment, minus the stringiness, you can make them for this recipe. Essentially, the best mangoes for this recipe must be soft and sweet enough to have that mush factor that overripe bananas bring to banana bread.

Mango bread is certainly not a popular dish and having no frame of reference I decided to focus on my mom’s banana bread and sweet bread recipe.

Cardamom and mango just seemed like such a natural pairing to me since I had Indian food for dinner so it is first up on my mango trek. However I did also find an amazing chart in doing research for writing this piece (it’s why I’m not saying mango names because the Caribbean names are clearly different from other parts of the world) that could help in you trying different combinations for your bread. (Link: https://www.ciaprochef.com/mango/flavorpairings/)

Cardamom Mango Bread

Hadi I recently received a bag of mangoes from a coworker for me to play around with, and despite my mother voting for us to just eat them till we turn orange, I decided first up we would try cardamom mango bread. Desserts mango, bread, snack, cake for a brunch, brunch European Print This

Serves: 8 Prep Time: 25 minutes Cooking Time: 1 hour 1 hour

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 4 eggs
• 1 1/4 cup oil
• 1 1/2 tsp cardamom
• 1 tsp cinnamon
• 3 cups flour
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 1/2 cup sugar
• 2 cups diced mango
• Sugar for top

Instructions

Preheat oven to 350°.
Grease and flour two standard loaf pans.
Whisk the eggs, oil, cardamom and cinnamon in a large bowl.
In a medium bowl, combine flour, baking powder, baking soda and sugar.
Add the flour mixture in alternate with the mango, finishing in three rounds, beginning and ending with the flour.
Pour into prepared loaf pans.
Let batter rest for 15 minutes.
Place in oven for 1 hr or until top is golden brown and cake tester comes out clean from the middle.