1/2 c Butter
1 c Granulated sugar
3 Eggs
2 Mangos; pureed to equal 1 c
2 c All-purpose flour
1 ts Baking soda
1/4 ts Salt
1/2 c Crystallized ginger; cut
-into small dice
Preheat the oven to 350. Butter a 9-by-5-inch loaf pan. In a large bowl
with an electric mixer, beat the butter and sugar until well blended. Add
the eggs, one at a time, and continue beating until the mixture is creamy.
Stir in the mango puree. (The mixture will look “separated,” but will come
back together when the dry ingredients are added.) In a small bowl, combine
flour, baking soda and salt. Using a wooden spoon, stir the dry ingredients
into the creamy mixture. Be careful not to overmix. Using a rubber spatula,
gently fold in the crystallized ginger. Spoon the batter into the loaf pan.
Bake for 1 hour. The cake should be golden brown and feel firm when lightly
pressed with your fingertips. Let cool in the pan for 15 minutes, then
transfer to a cooling rack.
Per serving: 188 Calories; 2g Fat (9% calories from fat); 4g Protein; 37g
Carbohydrate; 50mg Cholesterol; 169mg Sodium
NOTES : The sunny flavors of the tropics are packed in this light quick
bread, perfect for a foggy morning or a hot afternoon.
Yields
12 Servings