Friday, June 13, 2008
Ever since I read about the Mango Bread that Wandering Chopsticks made, (she posted it last year, but I was able to read it probably 10 days ago) I knew I just had to try it. Mangoes are available whole year round in this tropical country. And it is specially plentiful now that its summer.
Ripe yellow mangoes are my kids' favorite fruit. Actually, it is the whole family's favorite fruit. There is something comforting about eating a luscious ripe sweet mango. The sweet scent itself is already soothing. Mangoes are rich in anti-oxidants, potassium and fiber. It is one of the best fruits around. So I try to include it in my shopping list every week. When buying ripe mangoes, smell the head part - the one where the stem was. If it smells good, then, it will taste good. For information on how to peel, or cut and cube a mango, please click here.
I initially wanted to make a loaf bread just like the original recipe. But I am also bringing this as a snack to my Tuesday Bible Study group. So, I had to make it into a more "convenient for everybody" form, where I do not have to slice the bread and request for additional forks and plates from the host. Thus, I decided to make muffins!
I still used the original recipe from Wandering Chopsticks. The only difference is that I used muffin pans instead of a loaf pan. I also know that the baking time will be shorter because of the pan used, so I had to watch the baking time closely. Instead of 1 hour baking time for a big loaf pan, the muffins turned out pretty nicely after 30 minutes! That's half hour of gas saved! Please notice that I used Silicone bake ware, so I also adjusted the oven temperature. The original called for 350C. With Silicon, and teflon-coated bakeware, we always use 25C less, or the batter will be burnt on the outside but still unbaked on the inside. Use the original temperature if using the regular baking pans.
see the muffins puffing out nicely while baking inside the oven?
2 C flour
3/4 C sugar
1 tsp cinnamon
2 tsp baking soda
1/2 tsp salt
1/2 C mango nectar or mango juice
1/2 C vegetable oil (I used canola oil)
1 tsp vanilla
2 fresh mangoes, diced
1 C chopped walnuts (but I did not add walnuts because I didn't have any.)
1. Preheat oven to 350C (again, mine was 325C because I used Silicon ware)
2. Dice 2 mangoes and set aside.
3. Mix all the dry ingredients in a bowl. That's the flour, sugar, baking soda, cinnamon, salt.
4. In a separate bowl mix the liquid ingredients - the mango juice or mango nectar, the vegetable oil, eggs and vanilla.
5. Add the liquid ingredients into the dry ingredients and mix thoroughly. I used a stand mixer at this point, at low speed.
6. Gently fold in the mangoes (and nuts if using).
7. Bake in the preheated oven for about an hour for the loaf pan, and 30 minutes for the muffin pans. Bread or muffins are bakes when a toothpick inserted at the center of the bread or muffins comes out clean.
The resulting muffins? Very yummy, soft and moist. It had the right amount of sweetness, not too cloyingly sweet, which I prefer. I wish I had added more mangoes though, and less cinnamon. But then, that's just me. I am not a fan of cinnamon. But Hubby and my Tuesday group like them very much. I was able to make 12 big muffins and though there were only 8 of us, there were no leftovers! Thanks Wandering Chopsticks for such an easy to do and yet yummy recipe!