Cuban Mango Bread recipe - How to Make Pan de Mango
Cocina Cubana Club founded by Pascual Perez
This recipe suggests using two loaf pans, but I
found that a single 9x5x3 inch loaf pan can also work (23x13x8
cm). I have also made this bread without the cherries, but with a
half cup of unsweetened shredded coconut instead. A nice breakfast
bread to have with coffee.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
2 cups all purpose flour
2 tsp ground cinnamon
2 tsp baking soda
1/2 tsp salt
1/2 cup dried cherries, soaked in hot water for 10 minutes and
1 cup sugar
2/3 cup vegetable oil
1 tsp vanilla
2 1/2 cup chopped firm-ripe mangoes (about 3 1/2 lbs)
1 tbsp lemon or lime juice
Preheat the oven to 350°. Grease two 7" by 3" 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. This recipe yields two loaves.
Main Cuban recipe pages:
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