Pistachio Mango Bread

Select mangoes that are just ripening, and are still firm to the touch. You want them to hold their shape in cooking.

• 2 mangoes, chopped in 1/2 inch pieces (about 2 cups)
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 2 teaspoons cinnamon
• 1/4 teaspoon allspice
• 1/2 teaspoon salt
• 1-1/2 cups sugar
• 1/2 cup unsalted butter, melted and cooled
• 1/3 cup vegetable oil
• 1 teaspoon vanilla
• 3 large eggs, beaten
• 1/3 cup pistachios
• 3/4 cup currants

METHOD

Equipment: Two 8-1/2 x 2-1/2 x 4 inch loaf pans.

Preheat oven to 350°F.

Peel and chop mangoes. Chill in refrigerator for twenty minutes.

Using a whisk, mix together flour, baking soda, baking powder, cinnamon, allspice and salt.

In a separate bowl, mix together sugar, butter, oil, vanilla and eggs. Add to dry mixture, stirring to mix. When well blended, fold in pistachios, currants, and mangoes. Fold gently to not smash mangoes.

Pour into buttered, floured loaf pans. Let rest for ten minutes before baking.

Cook in 350° F oven for 50 - 60 minutes, or until a tester comes out clean.

Let cool in pans for 20 minutes. Remove from pans and let cool completely on wire racks. Serve with fresh mango slices on the side.

Yield: Two large loaves.

Contributor: inmamaskitchen.com

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