Mango Bread with Cardamom, Ginger & Lime

I really do have a thing for mangoes. It could be worse. This bread has a cup and a half of chopped mango (I thaw frozen mango) and a little lime zest to make it seem fancy schmancy. Truth is, it takes all of 10 minutes to throw together and really proves how easy vegan baking is. No eggs required, just some basics you probably have in the pantry, plus picking up some cardamom from the bulk spices. If you don't like cardamom or can't find it, use more ginger. If you don't like ginger, use cinnamon and orange instead of lime. It's a versatile recipe that you could easily adapt. Woo!

Mango Bread with Cardamom, Ginger and Lime = Delicious

We are crazy for mango

Mango Bread with Cardamom, Ginger & Lime
2 Cups white whole wheat flour (or 1 cup WW & 1 cup AP)
1/3 cup sugar
1/2 teaspoon cardamom
1/2 teaspoon ground ginger
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

1 1/2 cups chopped mango
3/4 cup non-dairy milk
1/4 cup canola oil
zest of 1 lime

Preheat your oven to 350º. Mix the dry ingredients in a big bowl. Add the wet ingredients and combine until they are just mixed. Pour into 5 x 9 bread pan. Bake in your preheated oven for 50 minutes (or test with a toothpick until toothpick comes out clean). Let it cool for a while before you slice it!

I have to thank my friend Tracy for this idea, because it was hers. She is also crazy about mango, and is lucky enough to live near a super-cool produce market that often has dollar bags of really ripe mangoes! She buys 'em up and peels and chops them, then freezes them for later. It's so smart to buy ahead if you see a bunch of almost bad bananas or mangoes or whatever...just freeze them and you'll be ready for smoothies or banana bread or whatever. Who can resist 10 bananas for a buck? Not me.