Blueberry Mango Bread


1/2 c. Vegetable oil
1/2 c. White sugar
3 Large eggs
1 tsp Pure vanilla extract
2 c. Flour
1/2 tsp Baking powder
1/2 tsp Baking soda
1/4 tsp Salt
1 tsp Ground cinnamon
3/4 c. Sour cream (or plain yogurt)
3/4 c. Fresh blueberries
3/4 c. Fresh ripe mangos
1 c. Walnut pieces, chopped


Preheat oven to 350˚F.

Toast walnut pieces for 8 minute on a baking sheet. Set aside and let cool.


Cut the mangoes into cubes and set aside with the blueberries.

(If you don't know how to cut a mango, check out Elise's instructions on her Simply Recipes blog. She gave detailed instructions with fantastic photos to follow along.)


Beat the oil and sugar together for about 1 minute.

Add eggs one at a time, beat well.

Beat in vanilla.

In a separate bowl, mix together the flour, baking powder, baking soda, salt and cinnamon.

Add the flour mixture and sour cream alternately, starting and ending with the flour.

Fold in the blueberries, mango and walnuts.


Spray the insides of two 9x5x3" loaf pans.

Divide the batter into the loaf pans and smooth out the top.

Bake for approximately 45 minute, until the top is golden brown and the toothpick comes out clean.




My comments:

Since my Strawberry Bread turned out so well, I thought I'd tweak the recipe a little bit and make a slightly healthier version of fruit bread. I replaced the butter with equal amounts of vegetable oil and the bread turned out pretty well!!

I experimented with a different type of fruits because blueberries were on sale this week. I also added in some mangoes since I have two riped mangoes sitting in the fridge, waiting to be eaten. The blueberries were absolutely tasty in the bread but the mangoes were a little disappointing. To be honest, I couldn't taste the mangoes pieces at all even when I bit into it. I was not surprised since many of the mango bread recipes I've seen online seemed to have the same problem. Next time, I think I'll skip the mangoes and just stick with blueberries.

I also added some toasted walnuts to the bread which gave the bread a beautiful nutty aroma and a bit of a crunch. The original plan was to throw the walnut pieces into the bread as it is without toasting it. But I'm glad I decided not to be lazy and did the extra step because the toasted walnuts were superb!!

Note: I used the ataulfo mangoes which are bright yellow in colour and they are smaller and narrower than the red/green variety we commonly see in grocery stores. I find these ataulfo mangoes sweeter and more flavourful in comparison. However, if you are looking for the most delicious mangoes EVER, try buying them in the season from ethnic grocers such as Chinese or Indian. There are different varieties and they can be skinny/long or skinny/short, but they should all be bright in yellowy-orangy colour. Ask the store owners for recommendation and keep in mind that these mangoes will probably cost more than the ataulfo or the red/green mangoes but they are worth the extra dollars.

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