I make a lot of Indian food (in case no one had noticed that) and one of the products I have in my pantry at all times, for no particular reason, is mango pulp. It comes in large cans and it is, well, mango pulp.
I love mangos but you don’t get good mangos here in the US (unless you’re fortunate enough to live in Hawaii). Even so, I can only eat one raw mango because my lips blister if the juices touch my skin. So there I go, whenever I can manage to get a ripe-ish mango, carefully peeling it and cutting it into small chunks and ever so carefully edging it past my lips without brushing the skin . . . YUM!
If I eat 2, the inside of my mouth gets a bit raw, but one is safe. I don’t know what causes it, but cooked mango products don’t cause the problem.
So there’s the mango pulp. I buy it all the time but I almost never actually use it because I don’t know HOW. It wasn’t something my ex’s family used, so I’ve never really figured out what to do with it, other than make Mango Lassi (a drink with yogurt) which I don’t really care for. My son used to eat it right out of the can with a spoon. Pretty sure that’s not the intended use for it either. I keep hoping to figure out something useful to do with it because I absolutely LOVE mangos. So far I haven’t really come up with very many uses for it.
In an attempt to incorporate some of this yummy ingredient into my repertoire, I came up with the following modification of a standard banana bread recipe (from the King Arthur website). It makes a very moist, flavorful quick bread. There’s just a hint of the mango – in future I’d like to try incorporating some ripe mango chunks into the bread for a stronger mango flavor, but lacking ripe (or at least ripe-ish) mangos, this isn’t a bad effort.
- 8 T (one stick) butter
- 2/3 c brown sugar
- 1/4 c honey
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 tsp vanilla
- 1/2 T cinnamon
- 1/2 tsp nutmeg
- 12 oz mashed overripe bananas
- 1/4 c mango puree
- 2 large eggs
- 10 oz by weight flour
I used King Arthur All Purpose flour, which is about the same as anybody else’s bread flour at 11.6% protein.
- Cream together butter, sugar, vanilla, cinnamon, nutmeg, baking soda, baking powder, and salt. Beat til it has a smooth consistency.
- Add the remaining ingredients EXCEPT the flour and beat till smooth again. I do this in my Kitchenaid stand mixer with the wire whip.
- Replace the wire whip with the beater blade and beat in the flour, stirring just to mix. You want a smooth mixture but don’t over beat it or it will be heavy and dense.
- Grease a 9×5 loaf pan and pour the batter in. Smooth the top so it’s more or less even-ish.
- Bake in a 350 F oven for 45 mins, until a toothpick comes out clean. Cover the top with foil towards the end if the top is browning too fast.
- Let cool, slice and serve.