This basic mango bread uses milk powder instead of eggs. You can even use any leftover baby formula powder in its place. This bread is delicious when served hot out of the oven, but can be kept for 2 to 3 days.
1 cup diced fresh mango
1/4 cup (65ml) hot water
1/2 cup (110g) white sugar
1/2 cup (50g) skim milk powder
1/2 cup yoghurt
1/2 cup (125ml) sunflower oil
2 cups (250g) wholemeal flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
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Preheat oven to 180 degrees C. Grease a 23cm loaf tin.
Place the mango, water, sugar, milk powder, yoghurt and oil in a blender. Blend until smooth then pour into a bowl. Sift together the wholemeal flour, baking powder and bicarb soda in a bowl. Fold the flour mixture into the mango puree. Pour resulting mixture into prepared tin.
Bake in the preheated oven until a toothpick inserted into the centre of the loaf comes out clean, about 30 to 45 minutes.