There’s nothing like a fresh, ripe mango. I’d never eaten them until probably a few years ago, and I was totally missing out! I think I was intimidated by not being sure about when they were ripe, and then not knowing exactly the best way to cut them up. I finally got over all of that, and I’m so glad I did.
I like to use frozen mango in my smoothies and usually just eat the fresh ones on their own, but I had a couple that were getting pretty overripe, and I thought they’d be perfect to throw into a quick bread. I realized that I also had some So Delicious Coconut-based Passionate Mango yogurt in the fridge, so I decided to make a Thai-inspired Mango Loaf by modifing one of my favorite recipes, Isa Chandra Moskowitz’s “Bakery Style Berry Muffins”.
I’m calling it Thai-style because I substituted coconut palm sugar – which is often used in Thai desserts - for the regular cane sugar, and I used coconut oil in place of canola oil. Although you could probably also say it’s inspired by Indian cuisine since I used cardamom, and coconut and mango are ingredients used in Indian cooking as well.
I really wanted this bread to be awesome, but I wasn’t wasn’t sure how it would turn out. I’ve only used the coconut palm sugar in cookie recipes, and I’ve never baked with coconut oil. I’m happy to say that it tasted amazing, and it was incredibly moist from the mangoes. I brought it to a friend’s birthday potluck and it was a huge hit!
2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cardamom
3/4 cups coconut palm sugar
1/2 cup Passionate Mango coconut milk yogurt (or another dairy-free flavor like vanilla)
1/2 cup soy milk
1/2 cup coconut oil (liquefied)
2 ripe mangoes, cut into small pieces
Preheat oven to 375 degrees, and lightly grease a loaf pan. (You can skip this if you use a paper loaf pan, like I did. Just make sure to bake the filled paper loaf pan on a parchment-lined baking sheet.)
In a large mixing bowl, stir together flour, baking powder, salt, cardamom and sugar. Make a well in the center and add non-dairy yogurt, milk and coconut oil. Stir to combine. Fold in the mango.
Spoon the batter into your loaf pan, and bake for about 40 minutes or so, turning the pan halfway through the cooking time. The bread is done when the top is golden and a cake tester or toothpick inserted in the center comes out clean. Cool completely before slicing.
Notes: You want to fill the batter to about 2/3 full in your loaf pan. I had enough batter to make a few small muffins, which I partly did so that I could taste test this before bringing it to the party. You can certainly use all the batter, but your baking time might be a bit longer.
If you don’t use a paper loaf pan, you’ll want to turn the loaf out onto a cooling rack about ten minutes or so after it comes out of the oven. You’ll still want to allow it to cool completely before slicing.
You could try substituting coconut milk for the soy milk. I think that light coconut milk would work better than full-fat, since it’s a bit less thick, but I didn’t have any on hand and thought I’d wait to see how this turned out before messing any more with the recipe.