Dotted with choco chips, this egg free Coconut Mango Bread has tropical written all over it.
¾ C Sugar
1 Cup Alphonso Mango Pulp (I used store brought one)
1/3 C Canola Oil or any neutral Oil
¾ C Aata (Whole Wheat Flour)
¾ C Maida (APF)
½ C Desiccated Coconut
1 tsp Baking Powder
½ tsp Baking Soda (Bi-carb)
1 tsp Vanilla Essence
Prepare an 8 inch loaf pan by greasing it will oil and dusting it with flour. Set aside.
Pre-heat the oven to 180 degrees C.
Sift together the flours and add baking powder and soda bi-carb. Add in the desiccated coconut and mix everything well.
In a mixing bowl, beat together the sugar, vanilla essence and mango pulp for half a minute. Add oil and beat further till everything is one homogeneous batter.
Add the flour in two or three batches (depending upon the size of your mixing bowl) and mix everything together till just incorporated.
Transfer the contents to the prepared loaf tin and bake at 180 degree for the first 20 – 25 minutes and the reduce to 160 and bake further till a skewered inserted in the center of the bread comes out clean.
Remove the tin from the oven and allow the bread to sit for 10 minutes before turning it out. Place the bread on wire rack to cool. Slice and serve.
Note: The consistency of the batter will vary and so will the texture of the cake since it is dependent on how thick or thin the mango pulp being used is.
Note: If the batter is too thick, add some coconut milk. And if it is thin, add some flour by one or two tablespoons at a time.
Note: Kesar, Alphonso, Dasehri variety of mangoes should go well for this recipe.
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