Recipe - Mango Coconut Bread

1 cup Sugar
2 Eggs
2/3 cup Vegetable oil
1 One fourth cup Allpurpose flour
1 One fourth teaspoon Baking soda
1 One fourth teaspoon Cinnamon
One fourth teaspoon Salt
1 cup Pureed mango; peeled
(about 3 large, ripe
mangoes)
1 teaspoon Vanilla
One fourth cup Raisins
One fourth cup Shredded coconut meat
One fourth cup Chopped walnuts

In medium bowl, cream sugar, eggs and oil until thick. Sift together dry
ingredients and add to creamed mixture, blending well. Stir in mango puree,
vanilla, riasins, coconut and nuts.

Pour into a prepared (oiled and floured) loaf pan 9x5inch. BAKE 350F /
180C for 45 to 50 minutes. Makes 1 loaf. Cook on rack.

Substitute 1 egg white and 1 whole egg.
Posted to MCRecipe Digest V1 #179

Date: Thu, 1 Aug 1996 17:29:07 0700 (PDT)

From: PatH phannema@wizard.ucr.edu
NOTES : Moist and chunky, this mango bread can be a sweet breakfast treat
or a wonderful dessert with topping.