Best Sam Choys Mango Bread Recipes

HAWAIIAN MANGO BREAD

Steps:

• Preheat oven to 350°F.
• Grease and flour two 9x5 inch loaf pans.
• Sift the flour, baking soda, baking powder and cinnamon into a small bowl.
• In a large mixing bowl, combine eggs, oil and sugar and mix with dry ingredients until well blended.
• Fold in mango, raisins, nuts and coconut.
• Pour into loaf pans and bake 45 to 50 minutes or until a toothpick inserted in the center comes out clean.
• Let cool 10 to 15 minutes, unmold and let completely cool on baking racks.

SAM CHOY'S MANGO BREAD RECIPE - (4.2/5)

Steps:

• 1. Preheat oven to 350 . 2. Grease and flour two 9×5 inch loaf pans. 3. Sift flour, baking soda, baking powder and cinnamon into small bowl. 4. In large mixing bowl, combine eggs, oil and sugar and mix with dry ingredients until well blended. 5. Fold in mango, raisins, nuts and coconut. 6. Pour into loaf pans and bake 45 to 50 minutes or until toothpick inserted in center comes out clean. 7. Let cool 10 to 15 minutes, unmold and let completely cool on baking racks. Note: This recipe can be easily adapted for banana, carrot or papaya bread by substituting for the mango. Makes 2 loaves-20 servings WW Points Plus per serving: 7

MANGO NUT BREAD

Steps:

• Preheat oven to 350°. In a large bowl, combine the first five ingredients. In another bowl, beat eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in mangoes, dates and nuts (batter will be stiff). , Spoon into two greased 8x4-in. loaf pans. Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

FRESH MANGO BREAD

Steps:

• Preheat oven to 350 degrees.
• Combine all of the dry ingredients.
• Beat eggs with oil and add to flour mixture.
• Add mangos, lemon juice and raisins.
• Mix well.
• Pour into 2 greased 8x4 loaf pans.
• Bake for about 1 hour or until toothpick comes out clean.

MANGO BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 loaf pans.
• Sift flour, baking soda, cinnamon, and salt together in a large bowl; make a well in the center.
• Whisk eggs, butter, sugar, and vanilla extract together in a separate bowl. Fold mango, coconut, and walnuts into the egg mixture; pour resulting mixture into the well in the center of the flour and mix well. Pour batter into prepared loaf pans and let sit at room temperature for 20 minutes.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

EGGLESS MANGO BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch loaf pan.
• Place the mango, water, sugar, milk powder, yogurt, and oil in a blender. Blend until smooth, then pour into a bowl. Sift together the wheat flour, baking powder, and baking soda in a bowl. Fold the flour mixture into the mango puree. Pour resulting mixture into prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 30 to 45 minutes.

TROPICAL MANGO BREAD

Steps:

• Preheat oven to 350 degrees F. Stir together flour, sugar, baking powder, cinnamon and salt in a large bowl. Make a well in the dry ingredients and add vanilla, eggs, oil, fruits, nuts and coconut; mix well. Pour into 2 greased 8-1/2 x 4-1/2-inch loaf pans.
• Bake for 45 to 50 minutes or until a wooden pick inserted near the center of loaf comes out clean. Cool in pans 5 minutes. Remove from pans and cool completely on wire racks. When loaves are cool, mix together ingredients for glaze and pour over loaves.

MAGIC MANGO BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
• In a large bowl, sift together flour, baking soda, salt and cinnamon. In a large bowl, beat together the butter, oil and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla. Blend this mixture into the flour mixture; just to combine. Fold in the mango, raisins, walnuts and coconut; mixing just enough to evenly combine.
• Let stand for 20 minutes then bake in preheated oven for 50 to 60 minutes or until a toothpick inserted into center of the loaf comes out clean.

MANGO MOCHI

Steps:

• In a medium-size bowl, mix mango juice and the sugar until well dissolved
• Add in the rice flour ½ cup at a time until well blended.
• Pour mixture into a pan and steam for 20 minutes
• While waiting for the dough to steam, peel the mango and cube it for the filling.
• Test for doneness when a toothpick inserted in the middle comes out clean.
• Take pan out and let cool for 10 to 15 minutes
• Lay cornstarch onto a wide working surface to avoid the dough from sticking to the work surface.
• Also generously cover hands with cornstarch.
• While still warm, scoop the dough out of the pan with a spoon covered in cornstarch and roll into medium size balls.
• Flatten the dough ball and place a mango cube in the middle.
• Close the ball tightly and place on a plate that is dusted with cornstarch.
• Repeat until all of the dough is used.
• Lightly brush the balls with water and then gently sprinkle the shredded coconut onto the balls.
• (note:when rolling the balls from the dough, this part is the hardest. It is very sticky and some what difficult to work with. The cooler the dough is, the harder the dough will be to work with. Also the more cornstarch you have on your hands and use, the less it will stick to you and the dough will be easier to work with. But you can also try to line your steamer pan with a cheesecloth and then when it is ready, just lay the dough onto a cutting board that has been generously sprinkled with cornstarch and roll it into a log and then slice the dough from that instead of doing it in the procedure above. This would be easier and less messy. Also it would be better to use a ripe mango so the filling will be really nice and sweet).