Tropical Mango Loaf

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Friday, May 2, 2014

BY THIS time of year, our world-famous mangoes should start to flood our markets.

For those who have one tree or a vast plantation of these delicious sweet sought-after tropical fruits, it is the time to do a lot of harvesting and eating!

Our mangoes are one of a kind, so different from the mangoes from South America. The skin is really very thin, so thin one can almost eat it! Sometimes we don’t peel these mangoes, and instead slice them into 3 parts and scoop the flesh out.


Most of the other mangoes are thick-skinned, like our “pajo” type, but are still of equal size.

Way back during one of my travelling assignments in the Caribbean, I was introduced to a type of mango which is huge, about the size of a big “abana” (soursop).

That was actually the first time I ever saw a mango of that size! And it took me 2 sittings to finish the gigantic fruit.

Naturally, it also has a lot of fibers like Indian mangoes do

And they are sweet, but not as sweet as the ones we have which we often call “Carabao” mango.

Needless to say, mangoes are rich in vitamins, minerals, fibers, and flavonoid anti-oxidant compounds, and they are said to have been found to protect against colon cancer, breast cancer, prostate cancer, and leukemia.

They are also an excellent source of vitamin A, B, C, B6, potassium, and copper.

Mangoes, green (unripe) or yellow (ripe), are well-loved by almost everyone, be it kids or the elderly, because of their flavor, firm but soft texture, and distinct smell.

Both can be made into shakes, added into main course, or added to rice dishes.

However, ripe mangoes are popularly used for dessert purposes like cakes, bars, ice cream, sundaes, salads, etc.

The recipe below is a delicious version using ripe mangoes, mango puree, and, if desired, mango rum for that added aroma and flavor.

2 ½ cups flour
2 tsps cinnamon
2 tsps baking soda
½ tsp salt
1 cup sugar
¼ cup mango puree
¼ cup mango rum
2 pcs eggs, beaten
¾ cup oil
2 3/4 cups fresh mangoes, chopped
¼ cup raisins (optional)
½ cup chopped nuts

Mix together the flour, cinnamon, baking soda, salt, and sugar.

Add the mango puree, mango rum, eggs, and oil. Stir until these are well-incorporated with the dry ingredients.

Stir in the mangoes, nuts, and raisins.

Pour into a greased pan and bake at 350 degrees for about 50 minutes or till done.

This can also be made into cupcakes and spiked with mango rum for that kick!

Enjoy the abundance of this tropical summer fruit while in season!

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Published in the Sun.Star Cagayan de Oro newspaper on May 02, 2014.


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