Caribbean Mango-Cashew Bread

I love mangos. In fact, they’re just about my favorite fruit. I guess I must have inherited my mango affinity from my mom. When she was a small child, she lived in South Florida. Mangos grew near her home, and sometimes she’d wander off. She said my grandmother would always find her at a mango tree, eating fruits that had fallen to the ground.

Holle’s Mango-Cashew Bread recipe

What you’ll need:

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 1 teaspoon cinnamon
  • 1 cup sugar
  • 3 beaten eggs
  • ½ cup cooking oil
  • ¼ cup melted butter, cooled
  • 1 teaspoon vanilla
  • 2 large ripe mangos, peeled and diced
  • ½ cup chopped cashews

Directions: Preheat oven to 325 degrees. Grease and flour a loaf pan.

Blend together flour, soda, salt, nutmeg, cinnamon, and sugar. Stir in remaining ingredients and pour into pan.

Bake for 60 minutes. Cool before removing from pan.