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

1. Preheat oven to 350°F, rack in the middle position.

2. 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.

3. 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.

4. In another bowl, measure out the flour, baking powder, baking soda, and salt. Mix them together.

5. Gradually add the flour mixture to the mango mixture, beating at low speed until everything is incorporated.

6. Mix in the walnuts or pecans by hand.

7. Coat the insides of two loaf pans (the type you’d use for bread) with nonstick cooking spray. Spoon in the mango bread batter.

8. 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.

9. 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.

10. Cool on a wire rack in the pan, loosen the edges after 20 minutes and turn the loaf out onto the wire rack.

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