Coconut Mango Bread – Pan de Coco y Mango

Coconut Mango Bread– Pan de Coco y Mango 

I was over the moon to have the entire familia home for the Holidays.  We all had the opportunity to slow-down, un-wind and really enjoy each other’s company. Laid back dinners and hearty brunches were the theme, plenty of baking with the kids and late nights spent chit chatting at the table sipping cocktails. 

It was all in all time we all very much needed.  I hosted a few brunches, (remember that espresso bar on instagram?), where I served this tropical breakfast bread.  The days were chilly so a hint of Summer flavors went over nicely with the familia. Enjoy~

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Coconut Mango Bread

Author: Vianney Rodriguez

Ingredients

• 2 ½ cups all purpose flour
• 2 tsp. baking soda
• 1/2 tsp. salt
• 1 1/2 cups sugar
• 2 tsp. cinnamon
• 3/4 c. vegetable oil
• ½ cup butter room temperature
• 3 eggs room temperature
• 1 tsp. vanilla
• 1 large ripe mango peeled and chopped or 3 small
• ½ cup dry unsweetened coconut flakes

Instructions

1. Preheat oven to 350 degrees.
2. Grease a 9×13 baking pan.
3. Sift together flour, baking soda, cinnamon, and salt. Set aside.
4. With an electric mixer cream the butter. Add eggs and sugar and continue to beat until light and fluffy.
5. Add oil. Fold in dry ingredients just until combined, do not over mix. Fold in mangos and half of coconut flakes.
6. Add to prepared pan, sprinkle remaining coconut flakes and bake for 50-60 minutes or until center is baked.
7. Remove from oven allow cool. Slice and serve.

Coconut Mango Bread – Pan de Coco y Mango

Yo estaba sobre la luna para tener toda mi familia en casa para celebra Navidad.  Todos tuvimos la oportunidad de reducir la velocidad de la vida y realmente disfrutar de su mutua compañía. Cenas relajadas  y almuerzos abundantes fueron el tema, un montón de hornear con los niños y  noches muy tarde en la mesa conversando mientras tomábamos cócteles.

Tiempo que todos necesitábamos mucho. Organicé unos almuerzos, (recordemos el bar espresso en Instagram?), Donde serví este pan desayuno tropical. Los días fueron de mucho frío, así un toque de los sabores de verano se disfrutan muy bien con la familia.

Print

Coconut Mango Bread

Author: Vianney Rodriguez

Ingredients

• 2 ½ cups all purpose flour
• 2 tsp. baking soda
• 1/2 tsp. salt
• 1 1/2 cups sugar
• 2 tsp. cinnamon
• 3/4 c. vegetable oil
• ½ cup butter room temperature
• 3 eggs room temperature
• 1 tsp. vanilla
• 1 large ripe mango peeled and chopped or 3 small
• ½ cup dry unsweetened coconut flakes

Instructions

1. Preheat oven to 350 degrees.
2. Grease a 9×13 baking pan.
3. Sift together flour, baking soda, cinnamon, and salt. Set aside.
4. With an electric mixer cream the butter. Add eggs and sugar and continue to beat until light and fluffy.
5. Add oil. Fold in dry ingredients just until combined, do not over mix. Fold in mangos and half of coconut flakes.
6. Add to prepared pan, sprinkle remaining coconut flakes and bake for 50-60 minutes or until center is baked.
7. Remove from oven allow cool. Slice and serve.