Recipie of the Week

Mango bread to the rescue. It's tasty, easy, freezes well and uses a whack of mangoes at once.

Mango Bread
·2 c. flour
· 2 t. cinnamon
· 2 t. baking soda
· 1 t. baking powder
· 3 eggs
· 1/2 c. vegetable oil
· 1 1/2 c. granulated sugar
·2 1/2 c. fresh mango
· 1/2 c. walnuts, chopped
· 1/2 c. shredded coconut

Preheat oven to 350 degrees and grease two standard 9x5 bread pans.
Sift together flour, cinnamon, baking soda and baking powder in a medium bowl. In a larger bowl, beat together eggs, butter, oil and sugar. Blend the dry ingredients into this.
Mash about half of the mango and roughly dice the remainder. You want a mix of soft mango and decent chunks. Fold the coconut, nuts and all the mango into the bread batter.
Bake for 50 minutes or until a toothpick inserted into the middle comes out clean. Remove from the oven and let cool for about ten minutes. Turn gently onto baking racks and let cool completely.