I was looking for a mango bread recipe for my two ripe mangos. While looking at the banana bread recipes, I figured out I could substitude the mashed bananas for cubed mangos. It was a success! There were a few changes I did to the recipe to make it more diet friendly. First, I used 2/3 cup of eggbeaters, 2/3 cup of Splenda, 1 & 3/4 cup of whole wheat flour and 1/3 cup of unsweetened apple sauce. The two ripe mangos yielded exactly 2 cups. I added 1 tsp of vanilla and after baking it for 50 minutes the results were tasty and moist. Surprisingly, the mangos did not sink to the bottom of the bread after it was baked. I will continue to use this recipe for mango bread and banana bread. Next time I will substitude some soy flour for the whole wheat flour and add some flax seed powder.
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I was looking for a mango bread recipe for my two ripe mangos. While looking at the banana...