I made this up to enter a contest on Manjula’s Kitchen site for a desert that incorporates apples. I could have used just apples but I was in a mood for something a bit more complicated. So Honey Apple Mango it is!
Hey, at least I controlled myself enough not to drop in the raisins I was contemplating adding as well.
I would normally have made this with egg but the contest rules specified eggless, so I used apple-banana baby food to replace the eggs. You could use real mashed bananas or applesauce or any combination thereof, but I keep the baby food on hand for small tasks like this because (a) it’s handy and (b) I have a bazillion uses for baby food jars and never have any on hand. I would have preferred to use just plain banana baby food in this case because you get better binding from bananas, and frankly probably real bananas would have been best, but just about anything in the apple-banana line as an egg replacement would do.
I seriously contemplated using the silken tofu, but when push came to shove, I just wasn’t ready to try it. Besides, I really need some baby food jars – I’m out of empty small jars and I have stuff to put in ’em!
It made a nice, moist loaf. Next time I would leave the chunks a little larger – I diced them about the size of, well, actual dice. You can see chunks in the bread but they cooked quite thoroughly, so larger chunks would have been fine.
It came out great:
In case you don’t know how to peel a mango, watch this video.
I used the baby food option for this. I think the mashed bananas as a substitute for the eggs would have been a little better maybe, but I didn’t have any bananas, so baby food it was!
Now all I have to do is figure out what to do with the remaining 2 3/4c of mango pulp…. oh, the burdens of the baker!