Glazed Mango Bread

The other day I picked up a mango on my way home. It was my afternoon snack with some Greek yogurt but I was so mesmerized by how juicy and perfectly sweet it was that I new I needed more mangoes immediately. Fruit and Greek yogurt snacking made me think of my favorite Greek yogurt quick bread recipe. Mango bread coming right up.

When it comes to baked treats, sweet quick breads are the easiest to make and they lend themselves to all kinds of flavors.

Somehow I'd never made a mango version before but I've now corrected that oversight. I debated making a crumb topping but the thought of more sweet mango dripping down over the bread made me choose a glaze instead.

Dessert, breakfast, an afternoon snack, all of the above...totally up to you. I had mine with more Greek yogurt. Enjoy!

by Hungry Couple

Prep Time: 20 Minutes

Cook Time: 50 Minutes

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Ingredients (10 Servings)

• 2 Eggs
• 1 Cup sugar
• 1 Stick unsalted butter, at room temperature
• 1 Teaspoon vanilla
• 1 Mango, pureed, divided
• 1/2 Cup Greek style yogurt
• Zest of 2 lemons
• 2 Cups all purpose flour
• 2 Teaspoons baking powder
• 1/2 Teaspoon salt
• 1/4 Teaspoon baking soda
• 
  
• Glaze:
• 1/2 Cup powdered sugar
• 1 Tablespoon milk
• 1 Tablespoon mango puree
• 1 Teaspoon lemon juice
• Pinch of salt

Instructions

Pre-heat the oven to 350 degrees.

Puree the mango in a small food processor and set aside 1 tablespoon for the glaze. Use the rest for the bread batter (it will likely be around 1/2 cup).

Using a stand or hand mixer, beat the eggs, sugar and butter until fully combined and lightened in color. Mix in the vanilla, mango puree, yogurt and lemon zest.

In a separate bowl, sift together the flour, baking powder, baking soda and salt. Fold the dry ingredients into the wet batter just until combined. Pour into a buttered loaf pan and bake for 45 - 50 minutes or until a cake tester comes out clean.

Make the glaze by whisking together the powdered sugar, milk, reserved mango puree, lemon juice and salt until combined and thick. Pour over the cooled bread.

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