Its summer time and it always bring back the fond memories of my childhood. Thoughts of leisurely spent summer holidays, visits to my grandparents’ house, having fun with the cousins and eating lots n lots of MANGOES gets me nostalgic!!!
We Indians pride ourselves on our mangoes. All the variations we get throughout the country, the most delish of ‘King of Fruits’ is Alphonso from Ratnagiri. (According to me, of course!) And in today’s recipe I have used premium quality Alphonso mangoes.
If there is one thing I would never get tired of eating my whole life, it is MANGO!!! Not chocolate, cookies or ice-cream. Not Margarita pizza (loveee!!), not Oreo Milkshake (obssessed!!!), not Blueberry Cheesecake (I swear!!!!) or even Pasta. Nope, none of these things are even in same proximity as my questionably crazy love for mangoes.
And when mangoes joined forces with some toasted coconut, over ripe bananas and walnuts… well, it’s safe to say that it will be a KILLER recipe!
Mangoes being super-juicy and super-ripe bananas being super-sweet, the end result is quite moist and sweet (even without adding too much sugar). So mangoes in the form of low-fat loaf… what can I say! All in all it’s a win-win! 🙂
In addition to the fresh mangoes, I added super-creamy secret ingredient: Low-fat Mango Yogurt! The thick, luscious yogurt gives the bread an unbelievably soft texture. So much that each bite practically melts in your mouth.
This bread has THRICE the mango flavor from fresh mangoes, mango yogurt AND fresh mango puree. Yes! To omit the eggs from the bread I decided to use mango puree and made it even more MANGOLICIOUS!!!
I added walnuts in the loaf to give it a crunchy texture. They pair quite well with the mangoes actually. You can easily replace the walnuts with the white chocolate-chips (recipe on sally’s baking addiction). Its will be a heavenly combo! But I am trying to make a low-fat version here so I am stuck with walnuts. Not that I am complaining! 😛
As if the fresh mangoes, mango yogurt, mango puree and ripe bananas weren’t enough, I sprinkled the loaf with the desiccated coconut. The coconut gets toasted in the oven and provides a pleasant, almost-caramelized coating on the top. Plus, it gives pretty snow-flaked effect.. no? 😉
Cut the slices nice and thick and gobble it up!!!
So what are you waiting for? This recipe is a MANGO BONANZA!!!
Preheat your oven right away!!!
*Be sure to read the recipe entirely before making, coconut is added mid-baking – not when you first put the loaf in the oven.
- 2 cups whole wheat flour
- 1 tsp ground cinnamon
- ¾ tsp baking soda
- ½ tsp salt
- 1/3 cup plus 2 Tbsp white granulated sugar
- 4 Tbsp unsalted butter, softened to room temperature
- 1/3 cup mango puree
- 1 and ½ cups mashed very very ripe bananas (about 3 bananas)
- 1/3 cup low fat mango yogurt
- 1 tsp vanilla extract
- 2/3 cup chopped walnuts
- 1 cup chopped mango
- 2 Tbsp shredded desiccated coconut
- Preheat oven to 350F/180C. Grease 9×5-inch loaf pan with oil.
- In a medium bowl, whisk together the flour, cinnamon, baking soda and salt. Set aside.
- In a separate large bowl, beat the sugar and butter with stand or handheld mixer on medium speed until well-blended – about a minute.
Add the mango puree, mashed bananas, yogurt, and vanilla. Continue beating until blended.
- Slowly stir in the flour mixture by hand, until ‘just combined’ – do not overmix.
Fold in walnuts and then gently stir in the chopped mangoes. You may sprinkle a few mango pieces and walnuts on top for looks as well.
- The batter will be very thick, so spoon it into prepared pan rather than pouring it. Bake for 30 minutes. Remove and sprinkle with shredded coconut. Bake for 25-30 minutes longer or until wooden toothpick inserted in center comes out clean. My bread took exactly 60 minutes.
Cool 15 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack.