Put the Mango in the Coconut Bread

This time of year I always find myself thinking about zucchini bread (and, subsequently, looking up how to spell "zucchini," seriously, I can't be the only one...right?) but once I'm elbow-deep in shredded squash I always think there must be something more exciting to be making.  Banana bread?  Meh.  This time around I actually did my homework to see what fruits are in season, as I'm usually pretty bad about just following my baking whims and making whatever I'm in the mood for, regardless of availability.  That's when I hit upon mangoes!  I may have missed sour cherry season, but I'm not too late for mangoes.  And coconut, let's throw some coconut in there for good measure.

I've actually just started liking mango recently, I think because whenever I get it in restaurants it's usually under-ripe and, as a result, kind of tastes like eating a pine cone or something.  But slightly soft, deliciously ripe mango is awesome and my new favorite snack when I need a little taste of the tropics here on the East Coast.

If you've ever worked with mangoes before, you've probably looked up one of those helpful online guides that show you how to score the flesh into a grid pattern so the fruit just POPS right off, magically, from the skin.  Well, as you can see, mine wasn't quite so magical, but I did manage to figure it out after some trial and error.

I also added mango nectar and coconut water to this recipe to try to bring out the flavors a little bit more (and also because I've just been really curious to check out the coconut water fad to see what all the fuss is about--it's delicious!) so you could definitely omit those if they're not carried at your local supermarket.  If you do decide to use them, I recommend hanging onto the leftovers for the most delicious cocktail or smoothie you'll ever make.  Seriously. 

Mango Coconut Bread
  makes 2 loaves
2 cups all-purpose flour

2 teaspoons ground cinnamon

1 tsp ground ginger

2 teaspoons baking soda

1/2 teaspoon salt

1 1/4 cups white sugar

3/4 cup flaked coconut (sweetened or unsweetened)

2 eggs

3/4 cup vegetable oil

1/4 cup mango nectar

1/4 cup coconut water

2 1/2 cups mangoes, peeled, seeded and chopped

1 teaspoon lemon juice

1.  Preheat oven to 350 degrees F (325 if using ceramic, glass, or dark metal pans). Grease two 8x4 inch loaf pans.

2.  Combine all of the dry ingredients (flour, cinnamon, ginger, baking soda, salt, coconut, sugar) in a medium bowl. 

3.  In a small bowl, beat eggs lightly with oil, mango nectar and coconut water. Add to flour mixture and stir just until combined. 

4.  Add mangoes and lemon juice.  Stir just until incorporated.

5.  Pour into pans, bake for 60 minutes or until toothpick comes out clean.                                   

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