Mango Bread

Another recipe to enhance your reading of the Natalie Seachrist Hawaiian Mysteries  

I do not recall the source of this recipe, but it arrived in Tucson, Arizona when I moved from Kāneʻohe, Hawai'i. It may have come from the 'Aiea kitchen of Viola Edna Mattison, the mother of Martin E. Mattison II, a fellow performer in lyric theatre in Portland, Oregon. Sadly, except for a brother, the Mattison family I knew have all passed. I should caution that some people, like me, find they are allergic to the touch of mango fruit...but I enjoy cooked or baked goods that include it!

INGREDIENTS, Wet

6 Eggs, beaten  

4 Cups Mango Fruit, diced (the original recipe also calls for 1 cup of raisins)  

1 ½ Cups of Oil, (use your favorite; light olive, canola, and safflower have almost no taste) 

1 Teaspoon of Vanilla  

INGREDIENTS, Dry 

4 Cups of Flour (I have found that gluten-free flour can be used) 

2 Cups of Sugar 

4 Teaspoons of Baking Soda 

2-4 Teaspoons of ground Cinnamon depending on your desire (I prefer Vietnamese cinnamon. You can also add a bit of ground clove and/or allspice )  

PREPARING THE BATTER 

Sift the dry ingredients. Blend the wet ingredients. Make a well in the dry ingredients. Pour the blended wet ingredients into the well. Thoroughly blend the mixture.

Add 1 Cup of your favorite nuts (the original recipe lists walnuts, but I prefer macadamias)  

BAKING  

Pour batter into a loaf pan [greased or lined with parchment paper].  Depending on your oven, and desired doneness, Bake at 350º Fahrenheit for 45-60 minutes. Cool in pan.

EMBELLISHMENT  

Top with Cream Cheese (plain or whipped with a bit of confectioners’ sugar) and a sprinkling of nuts. Accompany with a cup of your favorite tea and you have a delightful afternoon or late evening snack.