Coconut Mango Loaf

    Coconut Mango Loaf
    Carolyng Gomes

    Enjoy a taste of the tropics with a slice of Coconut Mango Bread. Sweet mango, chopped walnuts and coconut shavings make each bite a real treat!

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    Ingredients
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    1/2
    cup
    coconut oil, melted, plus extra for greasing the pan
    1
    ripe mango, peeled and diced
    2/3
    cup
    packed brown sugar, light or dark
    2
    cups
    all-purpose flour
    1/3
    cup
    unsweetened shaved coconut
    2 1/4
    teaspoons
    ground cinnamon
    2
    teaspoons
    baking soda
    1
    cup
    unsweetened applesauce
    1/2
    cup
    walnuts, chopped
    1
    tablespoon
    vanilla extract
    Directions
    Step 1
    Preheat the oven to 350 F. Grease a 9x5-inch loaf pan with coconut oil or line 8 cups of a 12-cups muffin tin with paper liners and set aside.
    Step 2
    In a pot set over medium heat combine the mango, 1/3 cup brown sugar and 1/4 cup water. Cook until mango has softened and sugar has dissolved.
    Step 3
    Meanwhile combine remaining sugar, flour, shaved coconut, cinnamon and baking soda. Whisk to combine.
    Step 4
    Add the cooked mango with its liquid, applesauce, coconut oil, walnuts and vanilla. Stir until all ingredients are fully incorporated.
    Step 5
    Fill the loaf pan or muffin cups. Bake until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

    Nutrition Facts

    Serving Size: 
    Serving Per Recipe: 
    8
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    75 mins
    Prep Time: 
    30 mins
    Cook Time: 
    45 mins
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    The base number of servings for this recipe is 8
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