Categories: Bread
Ingredients
- 3/4 cup softened butter
- 1 package softened cream cheese
- 2 cups white sugar
- 2 beaten eggs
- 1/2 teaspoon vanilla extract
- 11/2 cups mashed mangoes
- 3 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped walnuts or pecans (optional)
Directions
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Preheat oven to 350°F, rack in the middle position.
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Beat the butter, cream cheese, and sugar together until they’re nice and fluffy. Add the beaten eggs and the vanilla, and mix them in.
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Peel, seed, and slice the mangos (or drain them and pat them dry if you’ve used prepared mangoes.) Mash them in a food processor with the steel blade, or puree them in a blender, or squash them with a potato masher until they’re pureed. Measure out 1½ cups of mashed mangoes and add it to your mixing bowl. Stir well.
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In another bowl, measure out the flour, baking powder, baking soda, and salt. Mix them together.
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Gradually add the flour mixture to the mango mixture, beating at low speed until everything is incorporated.
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Mix in the walnuts or pecans by hand.
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Coat the insides of two loaf pans (the type you’d use for bread) with nonstick cooking spray. Spoon in the mango bread batter.
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Bake at 350°F for approximately one hour, or until a long toothpick or skewer inserted in the center comes out clean. If the top browns a bit too fast, tent a piece of foil over the top of the loaves.
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You can also bake this in 6 smaller loaf pans, filling them about half full. If you use the smaller pans, they’ll need to bake approximately 45 minutes.
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Cool on a wire rack in the pan, loosen the edges after 20 minutes and turn the loaf out onto the wire rack.