Easier-Than-It-Looks Recipe: Mango Bread

Linda made this last week for the first time. It tastes very good. Her friend Cindy has a mango tree from which she gives us great tasting mangos. And Linda has a big red looseleaf binder full of recipes that she's collected over the past 18 years. This is one of them. Here's her Mango Bread. [Originally from "A Hundred Years of Island Cooking" an old cookbook from the Hawaiian Electric Company]

MANGO BREAD

2 cups flour (we use whole wheat flour which is h

ealthier, though the measure may be different)

2 teaspoons baking soda

2 teaspoons ground cinnamon

1 1/4 cups of sugar (we use brown sugar)

1/2 cup shredded coconut

1/2 cup chopped nuts (we used walnuts)

2 cups chopped mangoes

3/4 cup oil

3 eggs, beaten

2 teaspoons vanilla

Preheat oven to 350 degrees F. Grease a 9x5x3 inch loaf pan (to yield one loaf). Sift flour with baking soda and cinnamon into mixing bowl. Stir in sugar, coconut, and nuts. Add remining ingredients and mix well. Pour into prepared pan and bake for 1 hour and 15 minutes, or until done.

Mango bread is good for breakfast. Heated, with butter or cream cheese, even plain. It's sweet, healthy, and great with a cup of Joe. Let me know what you think.