Savvy Nana’s Ono Mango Bread

Savvy Nana’s Ono Mango Bread

Mango

Mango season in Hawaii is from May to July.  When we’re lucky we get a bumper crop of mangoes.  During the summers when mangoes are abundant we eat mangoes every which way we can think of, those we can’t eat fresh we freeze and turn into different mango desserts, our favorite is mango bread.

Here is my favorite recipe for mango bread.  I’ve been baking them for over 20 years!  Bake some for the family and bake extra for friends.  They make great gifts!

You can make this bread ahead of time and freeze.  Wrap each loaf in foil and place in freezer safe ziplock bags.  They will keep in the freezer for 6 months.  Just remove from freezer and thaw out before serving.

By the way “Ono” means tastes good in Hawaii!

Ingredients:

2 cups flour

1 tsp. cinnamon

2 tsp. baking soda

1 ½ cups sugar

½ tsp. salt

¾ cup oil

3 eggs, slightly beaten

2 cups diced ripe mango

Directions:

Pre-heat oven to 350 degrees

Sift dry ingredients together, making sure baking soda is distributed evenly, no clumping.
Add remaining ingredients, stir well.  Batter will be thick.

Lightly oil 5 – 2 ½ “ x 5” loaf pans OR 2 large ones.

Pour batter into pans til 2/3 full.
Bake for 55-65 mins or until tester comes out clean.

To freeze wrap each loaf in foil, then place in freezer zip lock bags.
I don’t recommend doubling the recipe, the batter gets too difficult to mix.  When I’ve doubled the recipe somehow the the baking soda doesn’t get distributed well and some parts of the loaves will be bitter.

 

The Best Mango Bread Ever
Print Recipe
This is a tried and true recipe for mango bread. I've been baking it for friends and family for over 20 years.
Servings Prep Time
5 Mini Loaves 20 Minutes
Cook Time Passive Time
65 Minutes 65 Minutes
Servings Prep Time
5 Mini Loaves 20 Minutes
Cook Time Passive Time
65 Minutes 65 Minutes
The Best Mango Bread Ever
Print Recipe
This is a tried and true recipe for mango bread. I've been baking it for friends and family for over 20 years.
Servings Prep Time
5 Mini Loaves 20 Minutes
Cook Time Passive Time
65 Minutes 65 Minutes
Servings Prep Time
5 Mini Loaves 20 Minutes
Cook Time Passive Time
65 Minutes 65 Minutes
Ingredients
Servings: Mini Loaves
Instructions
  1. Pre-heat oven to 350 degrees
  2. Sift dry ingredients together, making sure baking soda is distributed evenly, no clumping.
  3. Add remaining ingredients, stir well. Batter will be thick.
  4. Lightly oil 5 – 2 ½ “ x 5” loaf pans OR 2 large ones.
  5. Pour batter into pans til 2/3 full.
  6. Bake for 55-65 mins or until tester comes out clean.
Recipe Notes

Mango Bread CollageTo freeze wrap each loaf in foil, then place in freezer zip lock bags.

I don't recommend doubling the recipe, the batter gets too difficult to mix. When I've doubled the recipe somehow the the baking soda doesn't get distributed well and some parts of the loaves will be bitter.

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Mango Crepes With Mango Sauce

Mango Crepes With Mango Sauce

Mango Crepes With Mango Sauce
Whenever we visit the Philippines my husband always makes time to stop at the Manila Hotel for a plate or two of their yummy Mango Crepes.  These delicate crepes are filled with fresh mangoes and mango sauce, then topped with a scoop of ice cream for extra yum!
Since my husband somehow managed to secure a mango supply for the whole season I decided to try and make him one of his favorite desserts.
This recipe involves making mango sauce, it’s used as a filling as well as a topping for the crepes.  I served it with vanilla ice cream topped with the same sauce.
I used my favorite instant pancake mix, Kodiak Cakes Flapjack & Waffle mix, to make the crepes.
The box directions called for 1 cup of mix & 1 cup water, I added and extra 1/4 cup of water and blended everything in the blender to get a smooth thin batter.  Poor batter into a heated frying pan, and cook both sides until they are golden brown.  Pancakes cook fast so be sure to keep a close eye on them.  You can use your favorite pancake or crepe recipe or mix to make the crepes.
The mango sauce is great on ice cream and even scones, they make great gifts too!
Mango Sauce – makes about 1 quart
Ingredients:
2 cups diced fresh mangoes – approximately 2 medium sized mangoes
4 cups sugar
1  tbls. lemon juice
Mango Crepes With Mango Sauce
Directions:
1.  Combine mango and sugar in heavy saucepan.  Mix well.
2.  Cook over medium low heat stirring occasionally to keep bottom from scorching.  Bring to a gentle boil, it will look milky like the picture but will start to get translucent as it starts to boil.
Lower heat and let simmer for 45 minutes to an hour.  (It will be frothy and start to evaporate.  Stir to keep it from burning, don’t stir in sugar that forms on the sides.)  Let it simmer until it’s been reduced to almost half. Don’t over boil, it will crystalize and get hard.
3.   When it’s translucent remove from heat and stir in lemon juice.
Mango sauce can be stored in a jar in the fridge for about 3 – 4 months.
Mango Crepes
Ingredients:
1 Instant Pancake or crepe mix
1 Fresh mango peeled and slice mango into thin slices
Mango sauce
Vanilla Ice Cream
Directions:
Mix pancake or crepe mix according to box directions.  If using pancake mix add an extra 1/4 cup water.  Use a blender to get a thin smooth batter.
Make pancakes according to box directions.  Pancakes should be thin.  If batter is too thick add more water and re-blend.
Place crepe on serving dish.
Arrange 2-3 slices of fresh mango on 1/2 of crepe.
Add 2 Tbls. of mango sauce over fresh mango slices.
Fold crepe in half over the mango.
Add a scoop of vanilla ice cream and spoon more sauce over the crepe and ice cream.
Garnish with more fresh mango slices and mint leaf if desired.
Serve immediately.
Sauce should be made ahead of time so it’s given a chance to cool.  You can make crepes in advance and keep covered with a damp cloth.  Put the filling in when ready to serve.
Mango Crepes With Mango Sauce
Print Recipe
Servings Prep Time
6 Crepes 15 Minutes
Cook Time Passive Time
1 Hour 1 Hour
Servings Prep Time
6 Crepes 15 Minutes
Cook Time Passive Time
1 Hour 1 Hour
Mango Crepes With Mango Sauce
Print Recipe
Servings Prep Time
6 Crepes 15 Minutes
Cook Time Passive Time
1 Hour 1 Hour
Servings Prep Time
6 Crepes 15 Minutes
Cook Time Passive Time
1 Hour 1 Hour
Ingredients
Servings: Crepes
Instructions
Mango Sauce
  1. Combine mango and sugar in heavy saucepan. Mix well.
  2. Cook over medium low heat stirring occasionally to keep bottom from scorching. Bring to a gentle boil, it will look milky like the picture but will start to get translucent as it starts to boil. Lower heat and let simmer for 45 minutes to an hour. (It will be frothy and start to evaporate. Stir to keep it from burning, don't stir in sugar that forms on the sides.) Let it simmer until it's been reduced to almost half. Don't over boil, it will crystalize and get hard.
  3. When it's translucent remove from heat and stir in lemon juice.
  4. Mango sauce can be stored in a jar in the fridge for about 3 - 4 months. Makes 1 Quart
Crepes
  1. Mix pancake or crepe mix according to box directions. If using pancake mix add an extra 1/4 cup water. Use a blender to get a thin smooth batter.
  2. Make pancakes according to box directions. Pancakes should be thin. If batter is too thick add more water and re-blend.
  3. Place crepe on serving dish.
  4. Arrange 2-3 slices of fresh mango on 1/2 of crepe.
  5. Add 2 Tbls. of mango sauce over fresh mango slices.
  6. Fold crepe in half over the mango.
  7. Add a scoop of vanilla ice cream and spoon more sauce over the crepe and ice cream.
  8. Garnish with more fresh mango slices and mint leaf if desired.
  9. Serve immediately.
Recipe Notes

Sauce should be made ahead of time so it's given a chance to cool.  You can make crepes in advance and keep covered with a damp cloth.  Put the filling in when ready to serve.

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