You’ll love this mango cardamom bread. It’s moist from ripe mangoes and lightly flavored with cardamom. A sprinkling of cardamom-scented sugar tops the bread, giving it a slight crunch.
I recommend using very ripe, yellow-skinned Ataulfo mangoes to make this bread. Their flesh isn’t fibrous like some mangoes and it is very sweet when ripe. When cut into very small pieces, the mango practically melts into the batter, infusing it with fruit flavor.
Ingredients
You need the following ingredients to make the mango cardamom bread.
Bread Batter
- 1 1/2 cups flour
- 1/4 teaspoon of cardamom
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup + 2 tablespoons sugar
- 2 eggs
- 1/2 cup canola oil
- Fruit of 2 mangoes, peeled and chopped very small (1/4 inch pieces), then scrape the remaining pulp off of the pit
- 2 tablespoons sour cream or creme fraîche
- 1 teaspoon vanilla
Sugar Topping
- 1/8 teaspoon of cardamom
- 1 tablespoon sugar
Directions
Butter a 9 x 5 inch loaf pan.
Preheat the oven to 325 degrees.
Mix the sugar and cardamom for the topping and set it aside.
Sift the flour, cardamom, baking soda and salt together and set that aside.
Add the sugar and eggs to the bowl of a stand mixer fitted with a whip attachment and beat them on medium speed until light and fluffy (about 5 minutes). If you use an electric hand mixer it will take about 8 minutes.
Turn the mixer down to the lowest speed and slowly drizzle the oil into the sugar and eggs mixture, blending it until it is just incorporated. Do not put the oil in all at once. You want to keep the mixture airy and light.
Add the sour cream and vanilla to the sugar, eggs and oil and blend on a low speed until just incorporated. Add the chopped mango and blend on low.
Fold in the dry ingredients.
Pour the batter into the loaf pan. Sprinkle the sugar topping over the batter. Bake for approximately 1 hour. The bread is done when a toothpick stuck into the center comes out clean.
Cool the bread in the pan for about 30 minutes. Transfer it from the pan to a cooling rack and cool a little longer.
Tightly wrap the bread to store it. You can keep it at room temperature for several days or you can freeze it.
Related Topics
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