Mango bread

After our sweet taco dessert for Mexican night yesterday, we had quite a lot of puréed mango leftover.  I'd recently bought some really cute mini loaf cases that I've been desperate for an excuse to use - and this was the perfect opportunity: mango bread!  I didn't have any eggs (and was too hungover to stagger to the shop to buy some!) so this is an eggless recipe - I used walnut oil instead, but I think any flavourless/ vegetable oil would do.  (I'd also almost run out of self-raising flour, so this has a mix of both that an plain, plus bicarb as well as baking powder - if you've got the right things and no hangover, use all one kind of flour and the right type of powder to go with it!)  They came out beautifully - perfect for a cup of tea at the end of a hungover Sunday afternoon.

Ingredients

350 ml/ 12 fl oz mango purée

4 tbsp walnut oil

6 oz caster sugar

1 tsp cinnamon
1 tsp vanilla extract

2 oz self-raising flour

6 oz plain flour

2 oz ground almonds

1 ½ tsp baking powder

1 tsp bicarbonate of soda

Pinch of salt
Vanilla sugar

Method

1. Preheat the oven to 180°C.  If using a loaf tin, grease and line with baking paper.  If using mini loaf cases, arrange on a baking tin.
2. In a large bowl, mix together the mango purée, oil, caster sugar, cinnamon and vanilla extract and beat well.
3. Mix together all the other dry ingredients except the vanilla sugar and sift them into the mango mixture, beating to combine well.
4. Spoon the mixture into loaf cases/ tin and sprinkle with vanilla sugar.
5. Bake until a cake tester comes out clean (about 25-30 mins for mini loaves, or 45-50 for a large tin). 
6. Leave to cool on a wire rack for about 10 mins before removing from tin (and if slicing, allow to cool for an hour out of the tine to prevent it from crumbling).