Mango Gingerbread

Ingredients:

  • 1 1/4 cups whole wheat flour
  • 1/2 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp ground ginger
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp mace
  • 1/4 cup margarine
  • 1/4 cup brown sugar
  • 2 eggs, beaten
  • 1 tbs molasses
  • 1/3 cup mango puree1/2 cup buttermilk

Mango Topping

  • 1/2 cup mango puree
  • 1 tbs arrowroot
  • 2 tbs honey
  • 1 tbs orange zest

Instructions:

Yield 1 loaf 9"X5"

Combine first 9 ingredients. Set aside. Cream margarine. Gradually add sugar and beat until fluffy. Add eggs, molasses and 1/3 cup mango. Beat well. Add flour mixture to creamed mixture alternately with buttermilk. Begin and end with the flour mixture. Mix well. Pour into prepared pan. Bake 350° oven 50 minutes in pan. Remove from pan and cool completely.

To make mango topping, combine mango and arrowroot in 1-cup glass measure. Microwave at high until it boils, about 2 minutes. Stir in honey and orange zest. Spoon topping over gingerbread, about 1 tablespoon per serving.

Recipe from the book ©Mangos, Mangos, Mangos by Marilyn Rittenhouse Harris. Her recent book, Tropical Fruit Cookbook, published by the University of Hawaii Press, has a chapter on mango as well as forty common and not-so-common tropical fruits. It is available at bookstores everywhere.

« View more Desserts