There are a number of mango varieties grown in Barbados. Most popular are the Julie, Ceylon and the large Imperial mango. At Food Affairs, we are fortunate in that we only use fresh mangoes from our orchard in our recipes, including this one for Mango Bread, a delicious treat to share any time.

MANGO BREAD (makes 2 loaves)

2 cups all-purpose flour
2 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
3 eggs, well beaten
1/4 cup Canola oil
1-1/2 cups granulated sugar
2 cups fresh mango puree
1/2 cup raisins
1/2 cup chopped walnuts
1/2 cup fresh grated coconut

Preheat the oven to 35F. Grease and flour two 9 x 5-inch loaf pans.

Sift the flour, baking soda, baking powder and cinnamon into a small bowl. In a large mixing bowl, combine the eggs, oil and sugar. Combine with the dry ingredients and blend well.

Fold in the mango, raisins, nuts and coconut. Pour into the loaf pans and bake for 45-60 minutes, or until the bread is golden brown. (To test if bread is done, insert toothpick in the centre of the loaf. When it comes out clean, the bread is done.)

Let the loaves cool in the pans for 15 minutes, then unmold and let cool completely on wire racks.