Mango…..the go to fruit in my family!!! Everyone loves this fruit, during the Mango season pretty much with every meal there is a dish made from Mango or we eat a fruit after the meal. Love for baking got me bake something with Mango :). As it is not the season for Mango now, used store bought Mango pulp instead of fresh fruit. The bread is very moist, tad bit dense as I have used whole wheat flour. It has a wonderful texture with slightly caramelized crunchy coconut shreds on the top. Perfect for breakfast, even as a snack for kids or with a cup of milk/coffee/tea.
whole wheat flour 3/4 cup
multigrain flour 3/4 cup
unsweetened desiccated coconut 1/2 cup
baking powder 1 tsp
baking soda 1/2 tsp
brown sugar 3/4 cup loosely packed
alphonso mango pulp (store bought) 1 1/4 cups
olive oil 1/3 cup
vanilla essence 1 tsp
sugar 3 tsp
unsweetened desiccated coconut 1/4 cup
Pre-heat the oven to 350 deg Fahrenheit.
Grease a bread loaf pan with oil, dust with flour, and set aside.
Mix the flours, add baking powder, baking soda, and desiccated coconut.
Beat together the sugar, vanilla essence and mango pulp for a minute.
Add oil and beat further till everything is combined well for 2-3 mins.
Add the flour in three batches and mix everything together till just incorporated.
Transfer the contents to the prepared loaf pan.
Mix the sugar and desiccated coconut for the topping and sprinkle it over the top of the batter evenly.
Bake at 350 degrees F for 20 minutes, then reduce temp to 325 degrees F and bake for another 10 mins or until a toothpick inserted in the middle comes out clean.
Remove the pan from the oven and let cool in the pan for 10 mins then transfer to a wire rack to cool completely.
Slice and enjoy the eggless, crunchy coconut topped bread with immense taste of mango and coconut.